The BariGirls Coconut Shrimp with Orange Chia Marmalade

The BariGirls Coconut Shrimp and Orange Chia Marmalade 

2 oranges peeled and sliced

2 tablespoon honey

1 tablespoon lemon juice

1 tablespoon chia seeds

Pinch red pepper flakes optional

COCONUT SHRIMP

1 pound raw shrimp cleaned and deveined (tail on)

1/3 cup coconut flour

1 teaspoon sea salt

1 teaspoon of Hen House Seafood Seasoning

1 teaspoon ground black peppercorn

2 brown eggs

1/2 cup unsweetened full-fat shredded coconut

1 tablespoon coconut sugar

In a small pot heat oranges, honey, lemon, and over medium-high heat, until the oranges are soft, about 3-5 minutes. Add in chia seeds and cook for another 2-3 minutes. Take off heat and let cool for a few minutes. Transfer to a blender and blend until smooth. Let set in the refrigerator until serving.

In a small bowl whisk together coconut flour, salt, Hen House Seafood seasoning and pepper. In a separate small bowl crack the eggs and whisk together. In a third bowl combine remaining shredded coconut and pinch of salt.

Working with one shrimp at a time, dip into coconut flour, tapping off any excess, then egg and finally into the shredded coconut.

Bake coated shrimp at 400 degrees for 12-15 minutes.  Sprinkle with a bit of sea salt and serve warm with chia marmalade and your favorite veggies side dish i.e., broccoli or asparagus.