Paleo Coconut Shrimp [Whole 30, GF]

Serves 4

Coconut Shrimp:
1 lb. medium raw shrimp, deveined and peeled
1/2 cup tapioca starch
2 eggs, beaten
1 1/2 cup unsweetened coconut flakes
1/2 tsp. garlic powder, divided
1/4 tsp. smoked paprika
3/4 tsp. sea salt, divided
Black pepper, to taste

Dipping sauce (if you don't like sweet sauces, sriracha mayo is a great alternative):
½ cup orange marmalade or apricot preserves, refined sugar-free for Paleo/W30
1 tbsp. Dijon mustard
1 tsp. Sriracha, chile sauce or red pepper flakes (optional)
1 tsp. fresh lime juice
 Pinch of salt & pepper

Directions:

Mix all dipping sauce ingredients to combine. Set aside.

Preheat the oven to 425 F/220 C. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.

Arrange three bowls - one with beaten eggs, one with coconut flakes, 1/2 tsp. salt and 1/4 tsp. garlic powder, and one with a mixture of tapioca starch, 1/4 tsp. garlic powder, 1/4 tsp. smoked paprika, 1/4 tsp. sea salt, and black pepper.

Dredge each piece of shrimp in the tapioca starch mixture, dip in the egg shaking off the excess, and roll in the coconut flakes. Place on the wire rack.

Bake the shrimp for 10 minutes, flip shrimp over and cook for an additional 6-7 minutes, or until golden brown. Dip and enjoy!