These jumbo fried coconut shrimp and creole orange marmalade sauce make for a great copycat appetizer right in the comfort of your very own home!!!
Happy National Shrimp Day, Guys! Woop Woop!!! Are you guys HUGE shrimp fans like me? Remember…when I was growing up, Auntee Gail used to say that I was gonna morph into a shrimp because I ate them so much! I absolutely love ’em so when my son, Marlon (hubby’s biological) called me and asked if I could try to copycat the Coconut Shrimp appetizer at Outback, I was overcome with pure excitement!!! What an awesome way to celebrate the national holiday!!!
I think what really makes this Fried Coconut Shrimp dish extra phenomenal is the tasty creole orange marmalade sauce that accompanies it! It adds a rich, sweet and spicy kick to the sweetened coconut shrimp. Ummm boy!! Are you drooling yet? Because I am! I served these coconut shrimp to Marlon (fellow shrimp fanatic) & hubby and they were both overjoyed. Marlon actually said they were awesome! He plans to make them often right at home. I sure hope that I’m invited as often as he makes ’em!!! 🙂
I love that the coconut and in particular its coconut oil is used in so many food products like coffee creamer, coconut butter, and even mayo. It’s so versatile! In fact, I had no idea that coconut wood is commonly used to even build houses. Unbelievable!!! I’ll take a coconut smelling house any day! Lol! Well the point I’m really getting at is that God has given so many of us talents and even multiple gifts to use unto His Glory! 2 Timothy 2:21 states, if a man therefore purge himself from these, he shall be a vessel unto honour, sanctified, and meet for the master’s use, and prepared unto every good work (KJV). My prayer is to be ready for His use as He sees fit. Not to be led by my will but to always endeavor to line up my will with His. What about you? Say Grace and enjoy!
- 12 jumbo shrimp (12 per lb.)
- 1 c. ale, flat + ¼. c. more (maybe)
- 1 c. self rising flour, plus a little more for coating (maybe ½ c.)
- 2 c. sweetened coconut, divided
- 2 T. sugar
- ½ tsp. kosher salt
- Canola Oil, for frying
- paprika, for sprinkling
- Creole Marmalade Sauce
- 1 c. orange marmalade
- 4 tsp. coarse ground mustard
- 2 tsp. prepared horseradish
- ¼ tsp. kosher salt
- Lime wedges, for garnish
- Batter - Combine and mix ale, flour, ½ c. coconut, sugar, and kosher salt in a small bowl. Cover and refrigerate for one hour. After 1 hour, you may need to add andother ¼ c. of ale to the batter to create a thinner consistency.
- Dipping Sauce - Combine and mix marmalade, mustard, horseradish, and kosher salt in a small bowl.
- Shrimp - Devein each shrimp keeping the tails intact.
- Place ½ c. self rising flour onto a plate.
- Place 1½ c. coconut onto another plate.
- Preheat oil in a large stockpot to 350 degrees.
- Sprinkle each shrimp with paprika and roll in flour before battering each one in the coconut batter.
- Sprinkle (don't roll) more coconut after battering.
- Drop 4 shrimp into the oil one at a time and fry on one side for a couple minutes then flip and continue to fry for one to two minutes more.
- Drain on paper towels and serve with marmalade. Say Grace and enjoy!
Adapted from Outback Steakhouse Recipe