1, 2, 3 Coconut Dusted Shrimp with Orange Chili Sauce

Always an easy pleaser, go-to appetizer!  We love tapas and appetizers!  But...when you are trying to entertain with 4+ kids running the show...the recipes have to be REALLY quick and simple!  This one  is a favorite for us!

What you need....
1.5 lbs. 16-20 count shrimp, tail on, peeled and deveined (I like this size but of course you can use smaller ones)
1/2 cup unsweetened shredded coconut flakes
1/4 tsp cayenne pepper (or more)
3 tablespoons coconut oil, melted
fresh cracked salt
fresh cracked pepper

Preheat oven to 425F.  Combine coconut flakes and cayenne, set aside.  Place the shrimp into a bowl, add coconut oil, salt and pepper, toss to combine and let chill in fridge while the oven preheats.  When the oven is ready, add the coconut flake mixture to the shrimp and toss to combine.  Pout them out onto a baking sheet, shake them around to get a single layer of shrimp.  Place in the oven and let cook for 5 minutes. Gently turn the shrimp with a spatula, allow to cook for 5 more minutes.  Shake them around one more time and check them.  I cooked for 3 additional minutes, for a total of 13 minutes.  They are ready when they are gently pinked!

for the sauce...
2 tablespoons cider or rice wine vinegar
1 tsp red pepper flakes
1/3 cup natural orange marmalade

Stir to combine, refrigerate until needed.