Coconut Shrimp with Orange Chia Marmalade

Coconut Shrimp with Orange Chia Marmalade is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. One serving contains 408 calories, 16g of protein, and 18g of fat. For $2.9 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1080 people have tried and liked this recipe. It works best as a main course, and is done in roughly 30 minutes. A mixture of red pepper flakes, coconut, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Lexi's Clean Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is good. If you like this recipe, you might also like recipes such as Coconut Shrimp with Orange Marmalade, Coconut Orange Marmalade Bread, and The Secret Ingredient (Marmalade): Orange Peel Shrimp.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 smooth2. Let set in the the refrigerator until serving; store in air-tight container in fridge for up to two weeks1. In a small bowl combine 2 tbsp coconut flour with a dash of salt and pepper2. In a separate small bowl crack an egg and whisk it together3. In a third bowl combine remaining coconut flour, shredded coconut, salt, and coconut sugar4. Dip cleaned and dried shrimp into plain coconut flour mix5. Dip in egg mixture6. Dredge in coconut mixture, press down to coat7. Heat 1/2 cup coconut oil and working in batches, fry shrimp for about 3-5 minutesOR8. Preheat oven to 400, line baking sheet and grease- bake for 10 minutes on each side

 

Step by step:

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

3. Let set in the the refrigerator until serving; store in air-tight container in fridge for up to two weeks

4. In a small bowl combine 2 tbsp coconut flour with a dash of salt and pepper

5. In a separate small bowl crack an egg and whisk it together

6. In a third bowl combine remaining coconut flour, shredded coconut, salt, and coconut sugar

7. Dip cleaned and dried shrimp into plain coconut flour mix

8. Dip in egg mixture

9. Dredge in coconut mixture, press down to coat

10. Heat 1/2 cup coconut oil and working in batches, fry shrimp for about 3-5 minutesOR

11. Preheat oven to 400, line baking sheet and grease- bake for 10 minutes on each side

Nutrition Information:

covered percent of daily need