40 Aprons · by Cheryl Malik★ 4.8 (8)
Whole30 Coconut Shrimp with Orange Sauce (Paleo)
NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 57%
CARBS 10G12% OF CAL
7G FIBER2G SUGAR2G OTHER
FAT 20G54% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy coconut-crusted shrimp with a tangy orange and mustard sauce, ready in 30 minutes. Whole30 and paleo-friendly, it's a quick dinner that tastes restaurant-quality.
mainamericanshellfish🍪 sheet pan🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- ½ cup St. Dalfour orange marmalade (see Notes)
- 2 teaspoons stone ground mustard
- 1 teaspoon prepared horseradish
- 1 pinch salt
- 2 large eggs
- ¼ cup coconut flour
- 1 cup shredded coconut (must be unsweetened)
- 1 pound large shrimp (peeled, deveined)
- 2 tablespoons coconut oil (for frying, plus more as needed; see Notes)
At a glance
PER SERVING · TIME 30M
CAL 17%·PRO 57%
CARBS 10G12% OF CAL
7G FIBER2G SUGAR2G OTHER
FAT 20G54% OF CAL
16G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 242mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.