Coconut Shrimp Cakes are a delicious and unique dish that combines the sweet flavors of coconut with the savory taste of shrimp. These crispy cakes are perfect as a snack or a main dish, making them a versatile choice for any occasion. They’re easy to make and sure to impress your family and friends!
Why Make This Recipe
Making Coconut Shrimp Cakes is a great way to bring a taste of the tropics to your dining table. The combination of textures from the crispy exterior and tender shrimp inside makes for a delightful eating experience. Plus, with simple ingredients and straightforward steps, you can whip up this dish in no time. This recipe is also gluten-free, making it suitable for a variety of dietary needs.
How to Make Coconut Shrimp Cakes
Making Coconut Shrimp Cakes is simple. Follow these steps for a perfect outcome:
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, chopped into small pieces)
- ¼ cup vegetable oil (for frying, use more if needed)
- Cilantro (for garnish)
- 1 lime (cut into wedges, for garnish)
Directions
- 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 the chopped shrimp to the mixture and stir until just combined.
- Lightly grease your hands with cooking spray and shape the mixture into 4 balls. Set aside.
- In a separate dish, combine the remaining panko crumbs and coconut.
- Roll the shrimp balls in the panko mixture, pressing to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the patties to the hot oil and cook for 4 minutes on each side, or until they are browned and the shrimp is cooked through. Add more oil if needed.
- Remove the patties from the pan and transfer them to a paper towel-lined plate to soak up excess oil.
- Transfer to a serving platter, garnish with cilantro, and serve with lime wedges.
How to Serve Coconut Shrimp Cakes
Coconut Shrimp Cakes are best served hot. Pair them with a fresh salad, dipping sauces, or simply enjoy them on their own. The lime wedges add a nice touch of brightness that complements the flavors perfectly.
How to Store Coconut Shrimp Cakes
If you have leftovers, store Coconut Shrimp Cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and crispy again.
Tips to Make Coconut Shrimp Cakes
- Make sure the shrimp are chopped into small pieces for a better texture.
- Adjust the level of spice by adding more or less Sriracha according to your preference.
- For extra crunch, you can add more panko crumbs to the outer layer before frying.
Variation
You can easily switch up the herbs in this recipe. Try adding parsley or even some diced bell peppers for added flavor and variety. If you prefer a vegetarian option, consider replacing shrimp with finely grated vegetables like zucchini or carrots.
FAQs
1. Can I freeze Coconut Shrimp Cakes?
Yes, you can freeze uncooked Coconut Shrimp Cakes before frying. Place them on a baking sheet to freeze, then transfer to a freezer bag for storage.
2. Can I use cooked shrimp instead of raw?
Yes, you can use cooked shrimp, but be mindful not to overcook them when frying the cakes.
3. What dipping sauces go well with Coconut Shrimp Cakes?
Great options include sweet chili sauce, mango salsa, or a simple lime yogurt sauce for a refreshing contrast.
Coconut Shrimp Cakes
Ingredients
For the shrimp mixture
- 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, chopped into small pieces
- ¼ cup vegetable oil (for frying, use more if needed)
For garnish
- Cilantro to taste Cilantro for garnish
- 1 lime cut into wedges, for garnish
Instructions
Preparation
- 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 the chopped shrimp to the mixture and stir until just combined.
- Lightly grease your hands with cooking spray and shape the mixture into 4 balls. Set aside.
- In a separate dish, combine the remaining panko crumbs and coconut.
- Roll the shrimp balls in the panko mixture, pressing to form each ball into a 4-inch patty.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the patties to the hot oil and cook for 4 minutes on each side, or until they are browned and the shrimp is cooked through. Add more oil if needed.
- Remove the patties from the pan and transfer them to a paper towel-lined plate to soak up excess oil.
- Transfer to a serving platter, garnish with cilantro, and serve with lime wedges.
