Coconut Shrimp Cakes Recipe

Cooking Directions

• STEP 1.In a food processor, pulse the shrimp until finely chopped.
• STEP 2.In a large bowl, combine the chopped shrimp, shredded coconut, breadcrumbs, green onions, garlic, ginger, lime zest, and spices.
• STEP 3.Form the mixture into small patties and refrigerate for 30 minutes to firm up.
• STEP 4.Heat oil in a skillet over medium heat and cook the shrimp cakes until golden brown on both sides.
• STEP 5.Serve the coconut shrimp cakes hot with a dipping sauce of your choice.

Cooking Tips

• Make sure to pulse the shrimp in the food processor instead of pureeing it to maintain some texture.
• Refrigerating the mixture before cooking helps the cakes hold their shape.
• You can use fresh or frozen shrimp for this recipe, just make sure to thaw the frozen shrimp before using.

Storage and Serving

• Leftover coconut shrimp cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cakes in a preheated oven at 350掳F (175掳C) for about 10 minutes or until heated through.
• Serve the coconut shrimp cakes as an appetizer with a dipping sauce, or as a main dish with a side salad or rice.