Outback Steakhouse Gold Coast Coconut Shrimp

Ingredients:

1 cup flat beer
1 cup self-rising flour
2 cups sweetened coconut flakes, divided
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
Vegetable oil for frying
Paprika

***Marmalade Dipping Sauce***
1/2 cup orange marmalade
2 teaspoons stone-ground mustard (with whole-grain mustard seed)
1 teaspoon prepared horseradish
1 dash salt

Directions:
For the batter: Use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the shrimp by deveining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail as a handle.

When the batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to cover the shrimp completely. Pour the remainder of the coconut into a shallow bowl.

Be sure the shrimp are 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 four shrimp at a time for 2 to 3 minutes or until the shrimp become golden brown. Flip the shrimp halfway through.

Drain on paper towels briefly before serving with marmalade sauce on the side.

Marmalade Dipping Sauce

Combine in a small bowl and refrigerate for at least one hour.