This is Outback’s Golden Coast Coconut Shrimp.

Ingredients:

8 ounces of beer, let the beer sit out for a little while until it becomes flat.

1 cup of self-rising flour

7 ounces of sweetened shredded coconut, divided

2 tablespoons of sugar

A dash of salt

12 jumbo shrimp, deveined, peeled, and tail left on the shrimp

A sprinkle of paprika

Oil for frying

Dipping Sauce Ingredients:

1/2 cup of orange marmalade

2 teaspoons of ground mustard, you can use Creole mustard if you like

1/2 teaspoon of salt

1 teaspoon of prepared horseradish

Directions:

Step 1:

In a bowl, place your 1/2 cup of orange marmalade, 2 teaspoons of ground mustard, salt, and prepared horseradish. Whisk all the ingredients together, then cover the bowl with plastic wrap. Place the bowl of sauce in the fridge for 1 hour.

Step 2:

Prepare the shrimp batter by combining your flat beer, flour, 1/2 cup of coconut flakes, salt, and sugar in a medium-sized bowl. Stir all the ingredients together, then let the batter sit for 1 hour.

Step 3:

Heat your oil in a deep fryer until it reaches 350 degrees. Place the remaining coconut flakes on a plate. Pat the shrimp dry and sprinkle them with paprika.

Step 4:

Dip the shrimp into the beer batter and toss to coat. Transfer the shrimp to the coconut flakes in the plate and coat well. Fry the shrimp for 3 minutes or until they are golden brown in color and fully cooked. Be sure to turn them while they cook. Serve with dipping sauce and enjoy!