The BariGirls Coconut Shrimp

Prep time: 20 minutes

Cook time: 20 minutes

Serve count: 4

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 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, coconut sugar 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. Flip shrimp over half way through baking to brown evenly. Sprinkle with a bit of sea salt and serve warm with chia marmalade and your favorite veggies side dish i.e., broccoli or asparagus.