Shrimp and Coconut Fritters

Servings: 6
Preparation Time:  15 minutes

Ingredients:

• 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

Directions:

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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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.

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This quick, easy, and delicious recipe can be served as an appetizer, over rice as an entrée, or even on a salad!

Coconut-Cajun Shrimp

Servings: 2 to 4
Preparation Time: 10 minutes

Ingredients:

• approximately 12 large shrimp, peeled and de-veined
• 3 teaspoons Cajun seasoning
• salt, if needed
• cayenne pepper
• Gold Label Virgin Coconut Oil
• rice (for serving)
• salad (for serving)

Directions:

Lay shrimp in a single layer on a plate. Generously sprinkle 1 teaspoon of the seasoning over the shrimp. Flip over to other side and season with the rest of the seasoning. Lightly sprinkle with salt if you used a salt-free seasoning. Add cayenne pepper if you want spicier shrimp.

Heat 1/4 inch coconut oil in frying pan. Fry shrimp in medium to high heat until you start to see the edges turn white, approximately 2 minutes.

Flip and cook other side, approximately 1 to 1 1/2 minutes. Do not overcook.

Recipe submitted by Rebekah, Wellington, FL.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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