Coconut Shrimp Cakes with Mango Salsa
Makes 4 servings
For the shrimp cakes
1 pound cooked shrimp, (shelled, cleaned, tails cut off)
1 cup dried, unsweetened coconut flakes, divided
2 green onions, sliced thinly
Zest from 1 lemon
1 teaspoon Dijon mustard
Squirt of Sriracha
Sea salt and freshly ground black pepper, to taste
Coconut oil, for frying
For the salsa
1 cup diced mango
1 cup diced jicama
1/2 cup diced English cucumber
1 avocado, peeled and diced
2 green onions, thinly sliced
Juice from 1 lemon
1/4 cup fresh cilantro, chopped
Sriracha, to taste
Salt, to taste
For the salad
Cilantro Citrus Vinaigrette
To make the shrimp cakes:
Pulse the 1 cup of coconut flakes until coarsely crumbled. Remove 1/3 cup of processed coconut and set aside. Add the shrimp to the coconut in the food processor and pulse until finely chopped and almost paste-like. Transfer to a medium-sized mixing bowl. Add the remainder of the shrimp cake ingredients (except for the coconut oil). Mix thoroughly.
Place the reserved 1/3 cup coconut in a shallow dish. Form patties from the shrimp mixture (about 2-inches across) and press both sides of the patties into the coconut.
Put enough coconut oil into a medium-sized pan to coat the bottom well. (About 1/4-inch will do.) Heat over medium-high the until the oil begins to "shimmer" and it splatters when you flick water into the pan. Working in batches, fry a few of the patties at a time, flipping once, until they're golden brown on both sides. Transfer to a stack of paper towels to drain and keep warm.
To make the salsa:
Combine all salsa ingredients into a medium bowl. Cover and refrigerate until ready to serve.
Serve shrimp cakes over dressed salad greens. Top with mango salsa and drizzle with Cilantro Citrus Vinaigrette.
Slightly adapted from Perry's Plate