Healthy Coconut Shrimp
Crispy, crunchy and just barely sweet, this Healthy Coconut Shrimp recipe is a homemade version of a restaurant fav you can feel good about! Both gluten-free and paleo, this easy-to-make coconut shrimp is served with an orange chia marmalade and is destined to be a new family favorite.
Servings: 4
Ingredients
Orange Chia Marmalade:
- 2 oranges peeled and sliced
- 2 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
- Pinch red pepper flakes optional
Coconut Shrimp:
- 1 pound raw shrimp cleaned and deveined (tail on)
- 1/3 cup tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 eggs
- 1/2 cup unsweetened full-fat shredded coconut
- 1 tablespoon coconut sugar
- 1/3 cup coconut oil for frying, more as needed
Instructions
- In a small pot heat oranges, honey, lemon, and over medium-high heat, until the oranges are soft, about 3-5 minutes. Add in chia seeds and cook for another 2-3 minutes. Take off heat, and let cool for a few minutes. Transfer to a blender and blend until smooth. Let set in the refrigerator until serving.
- In a small bowl whisk together tapioca, salt and pepper. In a separate small bowl crack 2 eggs and whisk together. In a third bowl combine remaining shredded coconut, a pinch of salt, and the coconut sugar.
- Working with one shrimp at a time, dip into tapioca flour, tapping off any excess, then egg and finally into the shredded coconut.
- Heat coconut oil and working in batches, fry shrimp for about 3-5 minutes, until nice and crispy.
- Let fried shrimp drain in paper towels.
- Sprinkle with a bit of sea salt and serve warm with chia marmalade.
Notes
Store the Orange Chia Marmalade in the fridge in an airtight container for up to two weeks.
Want to bake it? Bake coated shrimp at 400ºF for 10-12 minutes.
Nutrition
Calories: 395kcal | Carbohydrates: 30.2g | Protein: 28g | Fat: 19.5g | Saturated Fat: 15.7g | Cholesterol: 301mg | Sodium: 734mg | Fiber: 6.9g | Sugar: 20.9g