Whole30 Coconut Shrimp with Orange Sauce Recipe
This Whole30 Coconut Shrimp with Orange Sauce recipe offers a delightful paleo-friendly twist on a classic favorite. Crispy coconut-breaded shrimp are pan-fried to golden perfection and paired with a tangy, sweet orange sauce made with orange marmalade, mustard, and horseradish for a refreshing balance of flavors. Ready in just 30 minutes, this dish makes a perfect appetizer or main course for those following a Whole30 or paleo lifestyle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Paleo
- Diet: Gluten Free
Ingredients
Orange Sauce
- ½ cup St. Dalfour orange marmalade (see Notes)
- 2 teaspoons stone ground mustard
- 1 teaspoon prepared horseradish
- 1 pinch salt
Shrimp & Breading
- 2 large eggs
- ¼ cup coconut flour
- 1 cup shredded unsweetened coconut
- 1 pound large shrimp (peeled, deveined)
- 2 tablespoons coconut oil (for frying, plus more as needed; see Notes)
- 1 pinch salt
Instructions
- Prepare the Orange Sauce: In a medium mixing bowl, combine orange marmalade, stone ground mustard, prepared horseradish, and a pinch of salt. Whisk well until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.
- Prepare Egg Wash: Crack the eggs into a shallow bowl and whisk until pale and uniformly mixed, then set aside.
- Prepare Coconut Breading: In a separate shallow bowl, combine coconut flour and shredded unsweetened coconut. Mix thoroughly to evenly distribute the ingredients and set aside.
- Season Shrimp: Pat shrimp dry and season evenly with salt on all sides.
- Coat Shrimp with Egg Wash: Dip each salted shrimp into the egg wash, coating all sides well, allowing excess to drip back into the bowl.
- Coat Shrimp with Coconut Breading: Place the egg-coated shrimp into the coconut mixture. Press gently with your fingers to fully coat all sides of the shrimp with the breading.
- Repeat Breading Process: Continue dipping and coating all shrimp this way, replenishing the breading mixture as needed by mixing shredded coconut and coconut flour at a 4:1 ratio.
- Heat Skillet: Warm a large skillet over medium-high heat. Once hot, add coconut oil and swirl to evenly coat the pan surface.
- Pan-Fry Shrimp: Working in batches to avoid overcrowding, add breaded shrimp to the skillet. Fry for 1 to 2 minutes until golden brown on one side, then flip and fry another 1 to 2 minutes until the other side is golden and shrimp are cooked through.
- Drain Shrimp: Transfer fried shrimp to a plate lined with paper towels or a wire cooling rack set over paper towels to drain excess oil and maintain crispness. Wipe the skillet clean and add fresh oil between batches to prevent burning of residual breading.
- Serve: Once all shrimp are cooked and drained, divide into portions and serve immediately with chilled orange sauce.
Notes
- Use St. Dalfour orange marmalade for a Whole30-compliant, no-sugar added sauce base.
- If the coconut oil starts smoking or the breading burns during frying, lower the heat slightly.
- To keep breading crispy, use a wire cooling rack over paper towels for drainage instead of placing shrimp directly on paper towels.
- You can replenish the breading mix with a 4:1 ratio of shredded coconut to coconut flour (e.g., ¼ cup shredded coconut to 1 tablespoon coconut flour) as needed.
