Coconut Shrimp Cakes

Coconut Shrimp Cakes Recipe

photo by recipe author

Servings: 3-4
Preparation Time: 10 minutes

1 lb raw shrimp, shelled and deveined
3/4 – 1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
2 egg whites
1/2 teaspoon salt
2 tablespoons virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)

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 tablespoon 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 tablespoon of oil to the pan and cook the remaining 4 patties.

Recipe submitted by Kate, Highlands Ranch

Published on September 3, 2012