Coconut Shrimp Cakes (Whole 30 Compliant)

Coconut Shrimp Cakes

So, this is weird…the recipe that this originally came from calls for everything like I made it this time.  I made these a little differently than I’ve made them in the past (I changed the recipe the first time I made them), but I’m going to give you the recipe for the way I normally make them instead of how I made them this time.  They were good, but not as good as they normally are.  The difference is that this time, I didn’t put some of the salsa in with the shrimp mixture.  You don’t have to include the salsa in the cakes if you don’t want to; however, without it, they’re a little dry and it tastes like something is missing.

That being said, these are delicious!  They pair well with just about any side dish, but this time I just set them on some greens with a little extra shredded coconut.  They could go with cauliflower “rice,” squash, vegetable saute…they are especially tasty alongside roasted sweet potatoes.   I mean, “any side dish” pretty much covers it.

Coconut Shrimp Cakes (Whole 30 Compliant)

Serves 4

1 C shredded, unsweetened coconut

1 egg

1 pound cod fillets

1 pound shrimp, peeled and deveined

salt

coconut oil

1/2 pineapple, cut in chunks

2 green onions, sliced thin

2 Tbsp cilantro

1 Tbsp apple cider vinegar

Juice of 1 lime

salt

1.- In food processor, pulse pineapple, cilantro, apple cider vinegar, and lime juice until a salsa consistency.  Stir in green onions and add salt to taste.  Put in small bowl and set aside.

2.- In food processor, pulse cod, shrimp, egg, salt, and 1/2 C pineapple salsa until they are a thick paste and relatively smooth.

3.- Put coconut in small bowl.

4.- Form mixture into golf ball-sized balls.  Roll in coconut and flatten to make discs.

5.- In large skillet, melt coconut oil over medium heat.  Fry cakes 3-4 minutes per side or until cooked through.  Serve with pineapple salsa.

 

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