|Coconut Shrimp Cakes Recipe|
|photo by recipe author|
Preparation Time: 10 minutes
- 1 lb raw shrimp, shelled and deveined
- 3/4 – 1 cup unsweetened shredded coconut (add sweetener if you like it sweeter)
- 2 egg whites
- 1/2 teaspoon salt
- 2 tablespoons 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 tablespoon 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 tablespoon of oil to the pan and cook the remaining 4 patties.
Recipe submitted by Kate, Highlands Ranch
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