I love coconut.
I believe my first taste of a fresh coconut was in the Philippines. We lived on the Navy base. We had a young woman who helped my Mom each day with jobs around the house. We would leave the base to visit her family. They lived in a small village with coconut and mango trees in their back yards.
She would bring us coconuts all the time. To this day I think of her. I don't remember her name because I was only 5 at the time and that was a very long time ago.
I recently bought a fresh coconut for my family to try. Isabella enjoyed watching me try to open the coconut. I should have done it outside because my floor soon became wet with the milk from inside. I was able to salvage a cup of coconut milk.
I tried to get my kids to "try it".
They looked at me like I was handing them a cup of poison. So naturally I took the first sip to prove to them that it was safe to try. I still had no takers. I enjoyed the drink and ate the fresh pulp. It brought back so many memories of playing in the warm rain, visiting my friends puppies and learning to ride my first bike.
I buy organic, unsweetened coconut pieces from Whole Foods to use in my granola, cookies and for these shrimp cakes. I never buy sweetened coconut. There really isn't a reason why I don't, other than, it seems too sweet for me.
These shrimp cakes are filled with fresh ingredients, they are simple to make and look pretty on a plate.
Yep--I like pretty food and this is one of them.
Coconut & Shrimp Cakes
Makes 6-8 cakes
Prep Time: 15 minutes
Cook Time: 10 minutes
3 cups of precooked shrimp, diced
1/2 cup unsweetened coconut flakes
2 tablespoons coconut flour
1/4 cup almond meal
1/2 cup chopped cilantro
2 tablespoons chopped green onion
2 garlic cloves, minced
Zest and juice from 1/2 a lemon
Zest and juice from 1/2 an orange
1 tablespoon Dijon mustard
1/2 teaspoon Old Bay Seasoning
Coconut oil for frying
Wicked Awesome Sauce:
1/2 teaspoon hot sauce
1 tablespoon mayonnaise
1. Combine all of the cake ingredients in a medium bowl. Combine sauce ingredients in a small bowl and set aside.
2. Use a large skillet, heat set to medium, melt 1 tablespoon of coconut oil. Use more oil as needed.
3. Form cakes/patties, with hands, into tight flattened disk. Fry on both sides until golden brown. I recommend making your cakes no larger than 2inches wide. They may fall apart if you try to make them too big.
4. Serve immediately with sauce. To swirl the sauce, I placed the sauce in a small sandwich baggie and cut a tiny corner off. Gently squeeze and swirl.
Written by Sherron Watson