Coconut Shrimp Cakes
Cooking Steps
Cut off tails of the shrimp and place in a food processor.
Pulse the shrimp until they are in tiny pieces, almost like mush.
In a large bowl, whisk the egg whites.
Add the shrimp, coconut and salt to the eggs and combine
Form the batter into 8 patties about 1/2 inch thick
Heat 1 tbsp of oil in a large skillet over medium heat
Add four patties to the skillet and cook about 4-5 minutes per side
Add the other tbsp of oil to the pan and cook the remaining 4 patties
I enjoyed these plain, that’s how I like things! There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these. One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp. Better yet, make your own!
Serves 4
8-10 mins
This is a Non-Dairy Recipe
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 3/4 - 1 cup shredded coconut (use sweetened or add sweetener if you like it sweeter)
- 2 egg whites
- 1/2 tsp celtic sea salt
- 2 tbs virgin coconut oil for frying
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One Response to “Coconut Shrimp Cakes”
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This was actually really good! Though, I’ll say mashed up raw shrimp wasn’t appetizing to work with :-p