15 Minute Paleo Orange Chili Shrimp

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  1. Wash and pat dry the deveined and shelled shrimp
  2. Whisk two eggs in a bowl and combine the arrowroot powder, coconut flour, and salt in a separate bowl
  3. Blend the 2 peeled naval oranges, raw honey, and sesame oil in a small food processor or blender until creamy
  4. Heat the coconut oil in a large skill over medium/high
  5. 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
  6. 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
  7. Add the pureed orange mixture to the pot and heat until warm for roughly 2-3 minutes
  8. Remove the pan from the heat and add the arrowroot/water mixture, whisking well to thicken the sauce slightly
  9. Add the red chili flakes and return the shrimp to the pan. Garnish with sesame seeds or sliced green onion. Serve immediately