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)
1 C shredded, unsweetened coconut
1 pound cod fillets
1 pound shrimp, peeled and deveined
1/2 pineapple, cut in chunks
2 green onions, sliced thin
2 Tbsp cilantro
1 Tbsp apple cider vinegar
Juice of 1 lime
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.