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!
Shrimp Coconut Patties
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
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.
- USDA Certified Organic Shredded Coconut
- Batch Tested and Verified Gluten Free
- High in Fiber & Protein - perfect for baking
- Finest Shredded Unsweetened Coconut Available
- Pure Shredded Coconut, No additional additives
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