Coconut Shrimp Cakes
Coconut Shrimp Cakes are a delicious and unique dish that combines the sweet flavors of coconut with the savory taste of shrimp, creating crispy cakes perfect for any occasion.
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.
Notes
Coconut Shrimp Cakes are best served hot. Pair with a fresh salad, dipping sauces, or enjoy them on their own. Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a skillet over medium heat until warmed through and crispy again. Adjust the level of spice by adding more or less Sriracha according to your preference.