Outback Steakhouse Gold Coast Coconut Shrimp

Outback Steakhouse Gold Coast Coconut Shrimp

Ingridients of Outback Steakhouse Gold Coast Coconut Shrimp:

  • 8 fluid ounces flat beer
  • 1 cup self-rising flour
  • 2 cups sweetened flaked coconut , divided (one 7-ounce package)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt substitute
  • 12 jumbo shrimp
  • vegetable oil (for frying)
  • paprika
  • 1/2 cup orange marmalade
  • 2 teaspoons stone ground mustard
  • 1 teaspoon prepared horseradish
  • 1 dash salt
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