Servings: 4 servings
1 pound large shrimp peeled and deveined
2 eggs whisked well
1/4 cup coconut flour
1 cup unsweetened shredded coconut
coconut oil for frying
1/2 cup St. Dalfour orange or apricot marmalade (you must use a juice-sweetened marmalade to be compliant)
2 teaspoons stoneground mustard
1 teaspoon prepared horseradish
1 pinch salt
Combine all sauce ingredients; whisk well. Chill while you make shrimp.
In a shallow bowl, pour whisked eggs. In another shallow bowl, combine coconut and coconut flour. Season both sides of shrimp with plenty of salt.
Dip each shrimp into the eggs then coat with coconut mixture. I placed the egg-coated shrimp on top of the coconut mixture then covered them with large pinches of the coconut mixture. I pressed down on the shrimp to firmly coat the bottom of the shrimp. Set aside on a baking sheet; repeat with remaining shrimp. If you run out of coconut mixture, replenish in the ratio of 4 parts coconut to 1 part coconut flour (e.g., 1/4 cup coconut + 1 tablespoon coconut flour).
Heat enough coconut oil in a large skillet over medium-high heat to coat surface. Fry the shrimp in batches until golden brown on both sides, about 3-4 minutes total per batch. The bottom of the shrimp will be a beautiful golden brown; flip and cook the other side. Don’t overcook. In between batches, clean out your skillet; the residual coconut mixture will burn otherwise.
Drain cooked shrimp on paper towels or brown paper bags. Serve with plenty of orange dipping sauce.
Original recipe credit: http://40aprons.com/whole30-coconut-shrimp-outback/