Side
Orange Marmalade Tangy Dip with Masa Harina Coconut Fried Shrimp and Fancy Carrot Salad
PrepPr20 minCookCk10 minTotalTot30 minServesSrv2–3Ca:PCa:P1:2.4
Ingredients
Marmalade Sauce
- 1 cup orange marmalade
- 2 tsp coconut aminos
- 1 tbsp lime
- 2 spring onions, thinly sliced
- 1 tsp sriracha (clean, seed-oil free)
- Pickling salt, to taste
Shrimp
- 1 lb shrimp
- 2 eggs, beaten
- 1/2 cup coconut flakes
- 1/2 cup masa harina
- Refined coconut oil, for frying
Fancy Carrot Salad
- 1 cup shredded carrots
- 1/2 cup shredded cucumber
- Vinegar, to taste
- 2 tbsp coconut oil
- Salt, to taste
Directions
- Mix marmalade sauce ingredients in a bowl and set aside.
- Prepare carrot-cucumber salad with vinegar, unrefined coconut oil, and salt.
- Heat generous amount of coconut oil in a skillet.
- Dredge shrimp: first in masa harina, then egg, then coconut flakes.
- Fry shrimp in hot oil a few min per side until golden and cooked through.
- Serve shrimp hot with marmalade sauce and carrot salad on the side.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 727.8
- Total Fat 72.2g
- Saturated Fat 52.9g
- Polyunsaturated Fat 2.3g
- Monounsaturated Fat 4g
- Cholesterol 1268.3 mg
- Sodium 1008.5 mg
- Carbohydrate 269.8g
- Fiber 24.6g
- Sugar 11.9g
- Starch 41.4g
- Protein 135.6g
- Calcium 660.3 mg
- Phosphorus 1556 mg
- Ca:P ratio 1:2.4
- Vitamin A 1468.2 mcg
- Vitamin C 40.4 mg
- B1 (Thiamin) 0.3 mg
- B2 (Riboflavin) 0.5 mg
- B3 (Niacin) 1.5 mg
- B5 (Pantothenic) 0.3 mg
- B6 0.5 mg
- Folate 132.7 mcg
- B12 8.3 mcg
- Vitamin K 1.3 mcg
- Copper 1.5 mg
- Zinc 10.3 mg
- Selenium 208.6 mcg
