Shrimp and Coconut Fritters

Shrimp and Coconut Fritters

photo by recipe author

Servings: 6
Preparation Time:  15 minutes

• 1 1/2 pounds raw shrimp, peeled and deveined
• 1/2 cup unsweetened, shredded coconut
• 1 egg
• 2 green onions, trimmed and chopped
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon salt (or to taste)
• 1/4 cup coconut oil, to fry the fritters

Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.

Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

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