Coconut Shrimp Cakes
Chopped shrimp patties with a coconut and gluten free panko crust.
Equipment
- Large skillet
- Mixing bowl
- Shallow dish
- Paper towels
Ingredients
Main Ingredients
- ¾ cup gluten free panko crumbs divided
- ⅓ cup unsweetened dried coconut finely minced, divided
- 3 tbsp dried chives
- 2 tbsp fresh cilantro chopped
- 1 tbsp fish sauce optional
- 2 tsp hot chile sauce such as sriracha
- 1 tbsp lime juice
- 1 large egg lightly beaten
- 2 cloves garlic minced
- ¼ tsp ground ginger
- 12 oz raw shrimp peeled, deveined, and chopped small
- ¼ cup vegetable oil for frying, plus more if needed
- 2 tbsp fresh cilantro for garnish
- 1 lime cut into wedges
Instructions
Cooking
- Make the mixture. Stir half of the panko and coconut together with the chives, cilantro, fish sauce, chile sauce, lime juice, egg, garlic, and ginger, then fold in the chopped shrimp.
- Shape. Form the mixture into 4 balls with greased hands.
- Coat. Roll each ball in the remaining panko and coconut and press into 4 inch patties.
- Fry. Cook in hot oil over medium high heat for about 4 minutes per side until golden and 145 degrees F inside.
- Serve. Drain on paper towels and serve with cilantro and lime.
Notes
Substitutions: Soy sauce can replace the fish sauce. Chop flaked coconut if minced is unavailable.
Tips: Chop the shrimp by hand and flip the patties only once.
Storage: Refrigerate up to 3 days. Freezing is not recommended.