Coconut Shrimp Cakes
Coconut and shrimp—a match made in, well, a tropical paradise! That’s why I’m totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!
Servings: 4
Equipment
- Stove
Ingredients
- ¾ cup gluten free panko crumbs, divided
- ⅓ cup finely minced unsweetened dried coconut, divided
- 3 tablespoons dried chives
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fish sauce, (optional)
- 2 teaspoons hot chile sauce, such as Sriracha
- 1 tablespoon lime juice
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 12 ounces raw shrimp, peeled and deveined, then chopped into small pieces
- 1/4 cup vegetable oil, for frying, use more if needed
- Cilantro for garnish
- 1 lime cut into wedges, for garnish
Instructions
- In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
- Add shrimp pieces to the panko mixture and stir until just combined.
- Lightly grease your hands with cooking spray.
- Shape the mixture into 4 balls. Set aside.
- In a separate dish combine remaining panko crumbs and coconut.
- Roll shrimp balls in the panko mixture.
- Press to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet set over medium-high heat.
- Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
- Remove from pan and transfer to paper towel lined plate.
- Transfer to serving platter and garnish with cilantro; serve with lime wedges.
Nutrition
Calories: 320kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 255mg | Sodium: 1168mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 12mg | Calcium: 158mg | Iron: 3mg
