Here are a couply of copycat recipes for outback Coconut shrimp
Outback Coconut Shrimp #1
1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce
Peel, devein and wash shrimp. Dry well on paper towels. Set aside. In a bowl, mix all dry ingredients for batter. Add 2T oil and ice water. Stir to blend. To fry: heat oil to 350 in deep fryer or electric skillet. Spread coconut on a flat pan a little at a time, adding more as needed. Dip shrimp in batter, then roll in coconut. Fry in hot oil until lightly browned, about 4 minutes. Bake at 300 5 minutes to finish cooking of the shrimp. Serve with sweet and sour sauce or the following sauce: Combine marmalade, Grey Poupon mustard, honey and Tabasco sauce to taste.
Outback Coconut Shrimp #2
1 c flat beer
1 c self-rising flour
2 c sweetened coconut flakes; [7- ounce package]
2 tb sugar
1/2 ts salt
12 jumbo shrimp
Marmalade Sauce for Dipping:
2 ts stoneground mustard ***
1 ts prepared horseradish
1 ds salt
1/2 c orange marmalade
*** Stone-ground mustard with whole-grain mustard seed.
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar, and salt in a medium sized bowl. Mix well, then cover and refrigerate at least 1 hour.
Prepare your marmalade sauce by combining all four ingredients in a small bowl. Cover and refrigerate this for at least 1 hour as well.
Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tailfins as a handle.
When the batter is ready, preheat oil in a deep pot or deep fryer to about 350øF. Use enough oil to completely cover the shrimp.
Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp is dry before battering. Sprinkle each shrimp lightly with paprika before the next step.
Dip one shrimp at a time into the batter, coating generously. Drop the
battered shrimp into the coconut and roll it around so that it is well
coated. Fry 4 shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time.
Drain on paper towels briefly before serving with marmalade sauce on the side.