Heavenly shrimp cakes with a tangy, tender center and a crispy coconut crust.

These Thai-style shrimp cakes are the perfect fancy (but surprisingly easy) appetizer to serve at a party. A simple coating of toasted almonds and coconut create a subtly sweet, crunchy layer, while the inside stays tender and moist. For the distinct Thai-inspired flavor, you’ll be using a refreshing blend of fresh ginger, garlic, cilantro and lime for the shrimp mixture.

As a plus, your blender does most of the work! Simply mix everything, aside from the coconut and almonds, in a blender, then let it chill in the fridge for 30 minutes to firm up. Once chilled, shape the shrimp mixture into mini patties, cover them in the almond-coconut coating, and pop them in the oven.

Love coconut flour recipes? Get our free coconut flour recipe cookbook here!

While these savory cakes make for a great appetizer, feel free to make them as a side dish for dinner or even as a midday snack. Serve with spicy aioli or your favorite Paleo dip!

Dina Hassan

Easy Shrimp Cakes with a Crispy Coconut Crust

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Total time:1 hr
10 mins

Cook Time: 1 hr 1 hour

Prep Time: 10 mins 10 minutes

Serves:4 cakes

Easy Shrimp Cakes with a Crispy Coconut Crust

Recipe by: Dina Hassan

Heavenly shrimp cakes with a tangy, tender center and a crispy coconut crust.

Tools

• Shallow dish
• Blender
• Baking tray
• Parchment paper

Ingredients

• 1 lb shrimp, peeled
• 1 T coconut flour
• 2 green onions, thinly sliced
• ¼ cup chopped cilantro
• 1 t lime zest
• 1 garlic clove, minced
• 1 t fresh ginger, chopped
• 1 egg, lightly beaten
• ½ t sea salt
• ½ t white pepper
• ¼ cup unsweetened desiccated coconut
• ¼ cup toasted almonds, coarsely ground

Instructions

• In a shallow dish, mix together the desiccated coconut and ground almonds. Set aside.
• In a blender, add shrimp, coconut flour, green onions, lime zest, garlic, ginger, egg, salt and pepper. Pulse for a few seconds, scraping down sides as necessary. Continue pulsing until the mixture resembles a smooth sticky paste. Transfer to a large bowl, cover and refrigerate for at least 30 minutes.
• Once shrimp mixture is chilled, heat the oven to 325oF. Line a baking tray with parchment paper.
• Use wet hands to form the mixture into bite-sized patties, about the size of a tablespoon. Roll each patty in the coconut-almond mixture, and transfer to the prepared baking tray.
• Bake for 30 minutes or until golden brown. Remove from the oven and serve.

Tips:

• If the shrimp mixture is too soft, add coconut flour a little at a time until the consistency just holds together. Start with the recommended amount of flour, and then increase it gradually as needed to make the mixture a little thicker. Wait for a few seconds until the flour is absorbed before adding more.
• If buying the shrimp frozen, make sure to pat dry the shrimp after it is thawed, or the mixture will be too soft.

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