Coconut Shrimp Cakes with Mango Pineapple Salsa

If you want to add more gluten free, dairy free, and pescatarian recipes to your recipe box, Coconut Shrimp Cakes with Mango Pineapple Salsa might be a recipe you should try. This recipe makes 4 servings with 410 calories, 27g of protein, and 32g of fat each. For $2.95 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up coarse salt, fresh cilantro, fresh chives, and a few other things to make it today. Many people really liked this main course. 266 people found this recipe to be scrumptious and satisfying. It is brought to you by Annie's Eats. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is good. Similar recipes include Coconut Shrimp Cakes with Mango Salsa, Crispy Crab Cakes with Mango-Pineapple Salsa, and Shrimp Tacos with Avocado, Mango and Pineapple Salsa.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the salsa,combine all the ingredients in a medium bowl. Toss to mix well. Cover and refrigerate, allowing flavors to blend.To make the shrimp cakes, add the uncooked shrimp to a food processor. Pulse in very short bursts just until finely chopped. Transfer the chopped shrimp to a medium bowl. Mix in cup of the coconut, the garlic, chives, lemon zest, egg, cilantro, sriracha, salt and pepper. Stir the mixture with a fork until evenly mixed. Form the mixture into 7-8 patties. Add the remaining cup of coconut to a shallow dish or pie plate. Gently coat the shrimp cakes in the shredded coconut.In a large skillet (I use cast iron), heat the coconut oil over medium-high heat until shimmering. Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total. Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves. Top with the mango pineapple salsa and serve immediately.

 

Step by step:

1. To make the salsa,combine all the ingredients in a medium bowl. Toss to mix well. Cover and refrigerate, allowing flavors to blend.To make the shrimp cakes, add the uncooked shrimp to a food processor. Pulse in very short bursts just until finely chopped.

2. Transfer the chopped shrimp to a medium bowl.

3. Mix in cup of the coconut, the garlic, chives, lemon zest, egg, cilantro, sriracha, salt and pepper. Stir the mixture with a fork until evenly mixed. Form the mixture into 7-8 patties.

4. Add the remaining cup of coconut to a shallow dish or pie plate. Gently coat the shrimp cakes in the shredded coconut.In a large skillet (I use cast iron), heat the coconut oil over medium-high heat until shimmering.

5. Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total.

6. Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves. Top with the mango pineapple salsa and serve immediately.

Nutrition Information:

covered percent of daily need