Ok guys, these might be the most delicious things I have made in a while! I absolutely love coconut shrimp, but I really hate deep frying things at home because it makes such a mess, so I had never attempted making them. So when I saw this recipe, I went out the next day and bought all the ingredients.
I have to say, my two year old was much more interested in the mango pineapple salsa than she was the shrimp cakes, but my husband could not stop commenting on how good they were!
Coconut Shrimp Cakes with Mango Pineapple Salsa
For the salsa:
1 mango, diced
1½ cups diced fresh pineapple
1/3 cup red bell pepper, diced small
¼ cup red onion, finely diced
1 tbsp. minced fresh cilantro
Juice of one lime
Pinch of coarse salt
For the shrimp cakes:
1 lb uncooked shrimp, peeled and deveined
1½ cup unsweetened shredded coconut
1 clove garlic, minced
1 tsp lemon zest
1 large egg
¼ cup minced fresh cilantro
Few dashes of sriracha (to taste)
Coarse salt and freshly ground pepper
Coconut oil for cooking (about 2-3 tbsp.)
1. To make the salsa, combine all the ingredients in a medium bowl. Toss to mix well. Cover and refrigerate, allowing flavors to blend.
2. To make the shrimp cakes, finely chop the uncooked shrimp. In a medium bowl, mix together shrimp, ¾ cup of the coconut, the garlic, lemon zest, egg, cilantro, sriracha, salt and pepper. Stir the mixture until evenly mixed.
3. Form the mixture into 7-8 patties. Add the remaining coconut to a shallow dish or pie plate. Gently coat the shrimp cakes in the shredded coconut.
4. In a large sauté pan, heat the coconut oil over medium-high heat until shimmering. Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total. Top with the mango pineapple salsa and serve immediately.