Coconut Shrimp Patties

Shrimp, combined with a bit of garlic and green onions, formed into cakes coated with shredded coconut for some tropical coconut shrimp patties.

After making the Mango Corn Salsa, I realized I also needed a seafood dish. James chose shrimp, so I started thinking about some potential flavor combos. Then I thought about Coconut Shrimp. I'd gotten some shredded coconut since I'd planned on making some Coconut Tofu. Except I used the tofu for something else. Instead of making the usual Coconut Shrimp, I thought making Coconut Shrimp Patties would be a fun, new recipe and allow me to incorporate even more coconut flavor. We served these coconut shrimp patties with the Mango Corn Salsa, and the Sweet Chili Sauce would also go well.

What's your favorite way to eat coconut?

Coconut Shrimp Patties

by CJ Huang

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 2 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1/2 pound			shrimp, peeled and cleaned
		1 cup		coconut, shredded
		1 teaspoon	1 clove	garlic, minced
		2 tablespoons		green onion, sliced
		2 teaspoons		lemon zest
			1	egg
		1 teaspoon		cilantro

Methods:

	1. Gather all materials.
	2. Pulse together shrimp, garlic, green onion, lemon zest, egg, and cilantro until just mixed.
	3. Take a portion of the shrimp mixture and cover it with coconut.
	4. Pan fry the shrimp cakes until crispy on each side.

Shared with: Delicious Dishes, Wonderful Wednesday, Wednesday Showcase, Creative Ways, Thursday Favorite Things, What's Cookin' Wednesday, Foodie FriDIY, Throwback Thursday, Foodie Friends Friday, Pinworthy Projects, Bloggers Pit Stop, Happiness is Homemade, What's for Dinner Sunday?, Sustainable Sunday, Nifty Thrifty Sunday, Over the Moon, Motivation Monday, Melt in Your Mouth Monday, What'd You Do This Weekend?, You're Gonna Love It, Turn It Up Tuesday