Coconut Shrimp Cakes

Coconut Shrimp Cakes    coconutshrimp


1 cup unsweetened coconut, shredded

1 egg

1 pound cod fillets

1 pound peeled and deveined shrimp

sea salt to taste

coconut oil

pineapple salsa (recipe to follow)


Place shredded coconut in a bowl.  Blend egg, cod, shrimp, and salt in a food processor until relatively smooth. Scoop to form the seafood mixture into balls about 2 inches in diameter.  Pat them into disc shapes and coat in shredded coconut.

In large skilled melt coconut oil over medium heat.  Fry the cakes until golden brown, approximately 3 to 4 minutes per side.  Serve with pineapple salsa.

Pineapple Salsa


1/2 pineapple cut into small chunks

2 tablespoons fresh cilantro

1 tablespoon apple cider vinegar

juice of 1 lime

sea salt to taste

Puree or roughly chop all ingredients to salsa consistency.

Source:  Mark’s Daily


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