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Whole30 Coconut Shrimp with Orange Sauce Recipe

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4.3 from 3 reviews

This Whole30 Coconut Shrimp with Orange Sauce is a paleo-friendly, flavorful dish featuring crispy coconut-breaded shrimp pan-fried to golden perfection and served with a tangy and sweet homemade orange sauce. A perfect balance of crunchy and zesty, this recipe is quick to prepare in 30 minutes and ideal for a satisfying appetizer or main course.

Ingredients

Orange Sauce

  • ½ cup St. Dalfour orange marmalade
  • 2 teaspoons stone ground mustard
  • 1 teaspoon prepared horseradish
  • 1 pinch salt

Breading and Shrimp

  • 2 large eggs
  • ¼ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons coconut oil, plus more as needed for frying
  • 1 pinch salt

Instructions

  1. Prepare the Orange Sauce: In a medium mixing bowl, whisk together orange marmalade, stone ground mustard, prepared horseradish, and a pinch of salt until well combined. Cover and refrigerate the sauce until ready to serve to allow flavors to meld.
  2. Whisk the Eggs: Crack the two large eggs into a shallow bowl and whisk until pale and no longer streaky. Set aside to be used for coating the shrimp.
  3. Mix the Breading: In a second shallow bowl, combine the coconut flour with the unsweetened shredded coconut, mixing thoroughly to create the breading mixture.
  4. Season and Dip Shrimp: Season the peeled and deveined shrimp evenly with a pinch of salt. Dip each shrimp into the whisked eggs, coating all sides and allowing any excess to drip off.
  5. Coat Shrimp with Coconut Breading: Transfer the egg-coated shrimp into the coconut flour and shredded coconut mixture. Press gently but firmly to cover all sides of each shrimp completely with the breading.
  6. Prepare for Frying: Place the breaded shrimp on a baking sheet. Repeat dipping and breading for all shrimp, replenishing the breading mixture as needed by maintaining a 4:1 ratio of shredded coconut to coconut flour (for example, ¼ cup shredded coconut to 1 tablespoon coconut flour).
  7. Heat the Skillet and Fry Shrimp: Heat a large skillet over medium-high heat. Add 2 tablespoons of coconut oil and swirl to coat the pan. Once the oil is shimmering and hot, add shrimp in batches, ensuring not to overcrowd the pan. Fry each batch for 1 to 2 minutes per side or until the breading turns golden brown and crispy.
  8. Drain Excess Oil: After frying, transfer shrimp to a paper towel-lined plate or, for extra crispiness, place on a wire cooling rack set over paper towels to drain excess oil. Wipe out skillet between batches and add fresh coconut oil as needed to prevent burning from leftover breading.
  9. Serve: Once all shrimp are fried and drained, portion them onto plates and serve immediately with the chilled orange sauce for dipping.

Notes

  • Use unsweetened shredded coconut to keep the recipe Whole30 and paleo compliant.
  • For best results and consistent flavor, use St. Dalfour brand orange marmalade as it is free from added sugars and compliant with Whole30.
  • Add extra coconut oil as needed during frying to maintain temperature and prevent burning of breading.
  • Placing fried shrimp on a wire rack over paper towels instead of directly on paper towels helps keep the breading extra crispy.
  • If the breading mixture runs low, replenish with a 4:1 shredded coconut to coconut flour ratio to maintain texture.

Find it online: https://cookedbysarah.com/whole30-coconut-shrimp-with-orange-sauce-recipe/