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Whole30 coconut shrimp with orange sauce in a container
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Whole30 Coconut Shrimp with Orange Sauce (Paleo)

With a crispy, coconutty shell and a delicious orange sauce, these coconut shrimp are a quick Whole30 dinner recipe.
Course Appetizer, Main Course
Cuisine American, Paleo, Whole30
Keyword copycat recipe, refined sugar free, restaurant quality
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 409kcal

Equipment

  • medium bowl with lid or plastic wrap to cover
  • Whisk
  • 2 shallow bowls
  • Baking sheet
  • Large skillet
  • slotted spoon or spatula
  • Plate lined with paper towels or wire cooling rack over paper towels

Ingredients

For the Orange Sauce

For the Coconut "Breading"

  • 2 large eggs
  • ¼ cup coconut flour
  • 1 cup shredded coconut must be unsweetened

For the Shrimp

  • 1 pound large shrimp peeled, deveined
  • 2 tablespoons coconut oil for frying, plus more as needed; see Notes
  • 1 pinch salt

Instructions

  • Add orange marmalade, stone ground mustard, horseradish, and salt to medium mixing bowl. Whisk well until ingredients are thoroughly combined. Cover bowl and refrigerate sauce until ready to serve.
  • Crack 2 eggs directly into one shallow bowl. Carefully whisk eggs until pale in color and no longer streaky. Set aside.
  • Add coconut flour and unsweetened shredded coconut to second shallow bowl. Mix well until ingredients are thoroughly distributed. Set aside.
  • Season shrimp well with salt on all sides. One by one, dip salted shrimp in egg mixture, making sure to coat all sides of shrimp well. Allow any excess egg to drip back into bowl.
  • Place egg-washed shrimp in bowl with coconut "breading" mixture. Cover shrimp with large pinches of coconut mixture and gently press on shrimp to fully coat all sides.
  • Transfer "breaded" shrimp to baking sheet and set aside. Repeat process with egg wash and "breading" until all shrimp have been coated. Note: if you run low on "breading", replenish as needed with 4:1 coconut to coconut flour ratio (i.e. - ¼ cup shredded coconut with 1 tablespoon coconut flour).
  • When all shrimp has been "breaded", heat large skillet over medium-high heat. When pan is hot, add coconut oil and swirl pan to coat. When oil is hot and shimmering, add shrimp to skillet, working in batches as needed to avoid overcrowding. Pan-fry shrimp for 1 to 2 minutes, then flip and fry another 1-2 minutes or until breading is just golden brown on both sides.
  • Transfer cooked shrimp to plate lined with paper towels to drain any excess oil. Note: for crispier breading, place shrimp on wire cooling rack over paper towels rather than plate. Repeat frying process until all shrimp have been fried, making sure to wipe skillet out between each batch and replenish with new oil to prevent residual "breading" from burning.
  • When all shrimp have been fried and oil has drained, divide shrimp into portions and serve with plenty of chilled orange sauce.

Notes

  • Orange Marmalade: For this to be a Whole30 recipe, you must use an orange marmalade that's sweetened only with orange juice. Any other sweeteners are not Whole30-compliant. If you're paleo or not following any specialty diets, use your favorite orange marmalade that meets your needs.
  • Coconut Oil: I prefer to use refined coconut oil here, but unrefined works great, too.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 32g | Protein: 21g | Fat: 22g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 717mg | Potassium: 427mg | Fiber: 7g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 1mg | Net Carbs: 25g