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Coconut Shrimp Cakes
Servings: 3–4
Preparation Time: 10 minutes
Ingredients:
- 1 pound 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.)
Directions:
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 and photo submitted by Kate, Highlands Ranch.
