Coconut Shrimp with Orange Marmalade
A lot of people try to avoid fried food, but we’re giving you a free pass with these coconut shrimp! They’re coated in tapioca flour and fried in coconut oil for a healthier alternative to traditional fried food. Plus, these shrimp are dipped in a tasty homemade marmalade made from Uncle Matt’s Organic Orange Juice for the ultimate feel good main dish.
Ingredients:
Marmalade:
- ½ cup Uncle Matt’s Organic Orange Juice
- 2 tbsp honey
- 1 tbsp organic lemon juice
- Pinch of red pepper flakes, optional
Coconut Shrimp:
- 1 pound raw tail on shrimp, peeled and deveined
- 1/3 cup organic tapioca flour
- 1 tsp sea salt
- 1 tsp ground black pepper
- 2 organic eggs
- ½ cup organic unsweetened full-fat shredded coconut
- 1 tbsp coconut sugar
- 1/3 cup coconut oil
Directions:
1. In a small pot heat orange juice, honey and lemon over medium-high heat for 3-5 minutes. Let cool for a few minutes and let set in the refrigerator until serving.
2. In a small bowl whisk together tapioca, salt and pepper. In a separate bowl whisk the 2 eggs. In a third bowl, combine shredded coconut, a pinch of salt and coconut sugar.
3. One shrimp at a time, start by dipping into the tapioca flour bowl, then the egg bowl then the coconut bowl.
4. Heat coconut oil in a pan. Working in batches, fry the shrimp for 3-5 minutes until crispy.
5. Let the fried shrimp drain excess oil on paper towels.
6. Season shrimp with a little sea salt and serve with orange marmalade.
