Shrimp Coconut Patties

You will absolutely love these delicious Shrimp Coconut Patties. The two main ingredients are  shrimp and shredded coconut.  It’s a seafood lover’s dream.   I often serve these as a small appetizer, but have also been known to have them as my main meal.

In keeping with my modified Slow Carb diet, I often make a triple batch, store it in the refrigerator, and fry them just before eating … yes, four to five days in a row!

I serve them with a small bowl of coconut aminos dipping sauce.

Low-carb and keto-friendly!

Print Recipe

Shrimp Coconut Patties

Perfect as an appetizer OR as a mail meal.

Course: Appetizer, Main Course

Cuisine: American

Keyword: keto, low-carb

Servings: 3 3 patties each

Calories: 428kcal

Ingredients

• 1 pound raw shrimp (thawed, peeled and deveined)
• 1 cup dessicated coconut (unsweetened)
• 2 egg whites (whisked until frothy)
• tsp salt (to taste)
• 1 tsp ground pepper (to taste)
• 2 tbsp coconut oil (for frying)

Instructions

• Cut off the tails of the shrimp and mince them in a food processor, or by hand.
• Combine the shrimp, desiccated coconut, salt and pepper and form into 9 patties.
• Melt the coconut oil in a pan and cook the patties about 4 minutes per side until cooked through.
• Serve with a coconut aminos dipping sauce, OR if you prefer a sweeter chili sauce (sugar-free).

Notes

Desiccated Coconut:  You can use either flaked or shredded coconut ... buzz it in a blender to make smaller bits.  The coconut MUST be unsweetened.

Ingredients:

Desiccated Coconut

I prefer unsweetened desiccated (ground) coconut for this recipe, BUT it is hard to find.  If you can’t find it and have flakes or shreds … just dump in your spice grinder or blender and buzz for 30 seconds.

Mega Important:  You must use UNSWEETENED coconut.  The sugar content on sweetened coconut is through the roof.