This is my version of fried coconut shrimp done in a completely different form! These are so easy and so tasty! I kept it really simple but there are plenty of different flavor options. I wanted to taste the mild sweetness of the coconut without anything over shadowing that. Some cayenne pepper would spice it up or some curry could be good as well!
Most coconut shrimp recipes involve flour or cornstarch and they also use sweetened coconut. I chose to leave out the flour and let the coconut be the binder along with the egg. I don't think it needs flour, but feel free to play around with almond or coconut flour. As for the coconut, these are definitely not as sweet as coconut shrimp you find on most menus. Again, feel free to use sweetened coconut or add a bit of a sweetener.
I enjoyed these plain, that's how I like things! There are numerous dipping sauce recipes and sauces sold in a bottle that would be great with these. One that comes to mind is a Mango Habanero Sauce that you can find at Whole Foods that is fantastic on grilled shrimp. Better yet, make your own!
Coconut Shrimp Cakes
- 1 1b raw shrimp, shelled and deveined
- 3/4 – 1 cup unsweetened shredded coconut (use sweetened or add sweetener if you like it sweeter)
- 2 egg whites
- 1/2 tsp celtic sea salt
- 2 tbsp virgin coconut oil for frying (virgin has coconut taste and I think that adds to the flavor here)
- 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 tbsp 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 tbsp of oil to the pan and cook the remaining 4 patties