Shrimp and Coconut Fritters
Shrimp and Coconut Fritters might be just the main course you are searching for. One portion of this dish contains roughly 37g of protein, 25g of fat, and a total of 386 calories. This recipe serves 4 and costs $3.84 per serving. Many people made this recipe, and 588 would say it hit the spot. A mixture of shrimp, salt, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Seasonal and Savory. Overall, this recipe earns a good spoonacular score of 65%. Users who liked this recipe also liked Shrimp Fritters With A Peanut and Coconut Sauce, Coconut Laksa with Shrimp (Coconut-Curry Noodle Soup with Shrimp), and Shrimp Fritters.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
coconut oil, to fry the fritters
1 egg
1-2 teaspoons freshly grated ginger (optional, but nice)
2 green onions, trimmed and chopped
¼ teaspoon salt (or to taste, as this depends on the salinity of the shrimp)
1½ pounds Gulf shrimp, peeled and deveined
½ cup unsweetened, shredded coconut
Equipment:
food processor
mixing bowl
frying pan
paper towels
Cooking instruction summary:
Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.
Step by step:
1. Coarsely chop half of the shrimp, and set them aside.
2. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste.
3. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.
4. Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through.
5. Remove the cooked fritters to drain on paper towels.
6. Serve hot. This makes about ten fritters.
Nutrition Information:
covered percent of daily need
