Coconut Shrimp with Orange Chia Marmalade

• Gluten free
• Paleo

• Seafood

  • 15 Shrimps, Jumbo

• Produce

  • 1/2 Lemon - juiced
  • 2 Oranges

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 2 tbsp Coconut flour
  • 1 tbsp Coconut sugar
  • 1/4 tsp Himalayan sea salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 tbsp Chia seeds
  • 1/2 cup Coconut

Found on lexiscleankitchen.com

Ingredients

• 15 Jumbo shrimps
• 2 tbsp coconut flour
• 1/2 cup shredded coconut
• 1 egg
• 1 tbsp coconut sugar
• 1/4 tsp Himalayan sea salt
• 1/2 cup coconut oil, for frying (can omit if baking)
• 2 oranges, peeled and sliced
• 2 tbsp honey
• 1/2 Lemon juiced
• 1 tbsp chia seeds
• Optional: 1/2 tsp red pepper flakes (add for a nice kick), more to taste

Directions

• 1. In a small pot bring marmalade ingredients (except of chia seeds)to medium heat mix well and mash to combine, add in chia seeds and mix together (this step takes about 5-7 minutes) 2. Transfer to your blender; blend somewhat smooth 2. Let set in the the refrigerator until serving; store in air-tight container in fridge for up to two weeks
• 1. In a small bowl combine 2 tbsp coconut flour with a dash of salt and pepper 2. In a separate small bowl crack an egg and whisk it together 3. In a third bowl combine remaining coconut flour, shredded coconut, salt, and coconut sugar 4. Dip cleaned and dried shrimp into plain coconut flour mix 5. Dip in egg mixture 6. Dredge in coconut mixture, press down to coat
• 7. Heat 1/2 cup coconut oil and working in batches, fry shrimp for about 3-5 minutes OR 8. Preheat oven to 400, line baking sheet and grease- bake for 10 minutes on each side