A quick and easy paleo dish in under 15 minutes! This 15 minute paleo orange chili shrimp has a sweet and spicy kick that’s gluten free, dairy free, and so versatile.
My sister came for a visit a few weeks ago (even though it feels like yesterday when she was here). It was so insanely needed for my soul – I hadn’t seen her since Christmas!! Anyone who is super tight with their sis knows how excruciating that is. My sister totally gets me – we just jive. And we tried to pack as much bonding time in five days as we possibly could.
Many don’t realize this, but I’ve actually hired her to start working for Physical Kitchness! When you want to hand over a few tasks in your business but have a hard time letting go of the reigns, just hire your sister! She now schedules some of my social media content and helps me organize things on the back end. But when she was here, it was all hands on deck. Which is why making this 15 minute paleo orange chili shrimp was perfect because a.) it was SUPER quick to make b.) she did dishes while I shot the photos and c.) we could share it while sitting on the patio as the kiddos slept, feeling fancy while listening to Johnny Cash (we love old school country).
Having an assistant in the flesh was a-mazing. If only she lived closer….BOO.
Anyhoo, back to reality of working solo. Well, technically not solo, since I have kids at home…but you know what I mean. They don’t exactly help, unless you call making a massive disaster of my house ‘help’.
If you’re thinking, ‘yep, my life too’ then I know you’re all about the 15 minute dinner thing. The latest phase in my cooking world is making dinner with one arm, since the baby likes to be held around 5pm every day and doesn’t want to be in the carrier. Luckily, I can bust out this 15 minute orange chili shrimp one-handed – seriously. I should have titled it that – it’s a much more intriguing angle.
And using Summer Citrus Oranges from South Africa makes this dish insanely tasty (not to mention completely paleo). Sweet oranges combined with a dash of red chili peppers is pretty much the perfect pair – aside from my sister and I.
During the summer season here in ‘Merica, growers from South Africa grow, harvest, and ship the finest quality oranges to the U.S. from June to October. Varieties like naval oranges, cara cara, star ruby, and the oh-so-toddler-favorite, easy peelers, means Summer Citrus Oranges from South Africa have pretty much etched a place in my heart for this citrus lover (as you can tell by my Creamy Orange Cilantro Salad Dressing, 20 Minute Whole30 Orange Chicken, Orange Balsamic Grilled Brussels Sprouts, and Mandarine Orange Green Beans). I just oranges, just a little.
I also like free stuff. So Summer Citrus Oranges from South Africa is giving away a Swing Into Summer prize pack that’s perfect to create some 2017 summer memories. Enter the sweepstakes here to win a large soft cooler insulated picnic bag, Cool Coolers slim lunch ice packs, citrus zinger fruit water infuser, and a copy of “The Popsicle Cookbook” along with Zoku popsicle molds!
Click HERE to enter for your chance to win.
15 Minute Paleo Orange Chili Shrimp
Now for the recipe! A few little pointers:
- to ensure the arrowroot and coconut flour mixture sticks to the shrimp, pat dry each piece before submerging in the whisked egg, then coat with the flour
- you can make the orange sauce beforehand and refrigerate until ready to add to the pot
- serve the shrimp over regular rice or riced cauliflower. Or eat on its own!
- add more chili flakes if you really like the heat. I’m a wuss over here, so my version may be a tad bland for the fiery-lovin’ folks
- garnish with your choice of sesame seeds or sliced green onion
- 1 pound raw shrimp
- 2 eggs
- ½ cup arrowroot powder
- ½ cup coconut flour
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 Summer Citrus from South Africa Naval Oranges
- 2 teaspoons raw honey
- 1 teaspoon sesame oil
- ½ teaspoon arrowroot powder + ½ teaspoon water
- ½ teaspoon (or more) red chili flakes
- Wash and pat dry the deveined and shelled shrimp
- Whisk two eggs in a bowl and combine the arrowroot powder, coconut flour, and salt in a separate bowl
- Blend the 2 peeled naval oranges, raw honey, and sesame oil in a small food processor or blender until creamy
- Heat the coconut oil in a large skill over medium/high
- Submerge the shrimp into the egg mixture, then one by one, transfer the shrimp into the flour mixture and coat evenly. Add the shrimp to the pan of hot oil
- Cook for 3 minutes, then using kitchen tongs, flip the shrimp and cook an additional 3 minutes Remove the shrimp from the pan and set aside
- Add the pureed orange mixture to the pot and heat until warm for roughly 2-3 minutes
- Remove the pan from the heat and add the arrowroot/water mixture, whisking well to thicken the sauce slightly
- Add the red chili flakes and return the shrimp to the pan. Garnish with sesame seeds or sliced green onion. Serve immediately