Orange Chia Marmalade:
2 oranges, peeled and sliced
2 tablespoon honey
1 tablespoon lemon juice
1 tablespoon chia seeds
Pinch red pepper flakes (optional)
1 pound raw shrimp, cleaned and deveined (tail on)
1/3 cup tapioca flour
1 teaspoon sea salt
1 teaspoon ground black pepper
1/2 cup unsweetened full-fat shredded coconut
1 tablespoon coconut sugar
1/3 cup coconut oil, for frying, more as needed
Creamy Chicken Noodle Soup Comfort food at its Best!
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 tapioca, salt, and pepper. In a separate small bowl crack 2 eggs and whisk together. In a third bowl combine the remaining shredded coconut, a pinch of salt, and the coconut sugar.
Working with one shrimp at a time, dip into tapioca flour, tapping off any excess, then egg, and finally into the shredded coconut.
Heat coconut oil and working in batches, fry shrimp for about 3-5 minutes, until nice and crispy.
Let fried shrimp drain in paper towels.
Sprinkle with a bit of sea salt and serve warm with chia marmalade.