Whole30 Coconut Shrimp with Orange Sauce
Ingredients
The Orange Sauce
-
½
cup
St. Dalfour orange marmalade
-
2
teaspoons
stone ground mustard
-
1
teaspoon
prepared horseradish
-
1
pinch
salt
The Coconut Breading
-
2
large
eggs
-
¼
cup
coconut flour
-
1
cup
shredded coconut (unsweetened)
The Shrimp
-
1
pound
large shrimp (peeled, deveined)
-
2
tablespoons
coconut oil (for frying)
-
1
pinch
salt
Instructions
- Prepare the orange sauce by whisking together the marmalade, mustard, horseradish, and salt in a bowl, then refrigerate.
- In a shallow bowl, whisk the eggs until pale and set aside.
- In another shallow bowl, mix the coconut flour and shredded coconut until well combined.
- Season the shrimp with salt, then dip each shrimp in the egg mixture, allowing excess to drip off.
- Coat the egg-washed shrimp in the coconut mixture, pressing to adhere, and place on a baking sheet.
- Heat coconut oil in a skillet over medium-high heat, then add the shrimp in batches, frying until golden brown on both sides.
- Transfer cooked shrimp to a plate lined with paper towels to drain excess oil.
- Serve the shrimp hot with the chilled orange sauce.
Nutrition Facts (estimated)
Servings
4
Calories
409
Total fat
22g
Total carbohydrates
32g
Total protein
21g
Sodium
717mg
Cholesterol
189mg
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