Crispy Coconut Shrimp Cakes with Mango Lime Salsa

Ingredients

• •1 pound shrimp, peeled and deveined
• •1/2 cup shredded unsweetened coconut
• •1/2 cup panko breadcrumbs
• •2 green onions, finely chopped
• •2 cloves garlic, minced
• •1 tablespoon ginger, grated
• •1 egg, beaten
• •1 tablespoon soy sauce
• •1 teaspoon sesame oil
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1 tablespoon vegetable oil for frying
• •1 ripe mango, diced
• •1/4 cup red onion, finely chopped
• •1/2 jalapeño, finely chopped (optional)
• •1 tablespoon fresh lime juice
• •1 tablespoon fresh cilantro, chopped
• •1/2 teaspoon honey

Instructions

1. 1

   Chop the shrimp into small pieces or pulse in a food processor until coarsely chopped.

2. 2

   In a large bowl, combine the chopped shrimp, shredded coconut, panko breadcrumbs, green onions, garlic, ginger, beaten egg, soy sauce, sesame oil, salt, and black pepper. Mix until evenly combined.

3. 3

   Divide the mixture into 8 portions and shape into small round cakes.

4. 4

   Heat the vegetable oil in a large skillet over medium heat. Fry the shrimp cakes for 3-4 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.

5. 5

   In a separate bowl, prepare the mango lime salsa. Combine the diced mango, red onion, jalapeño (if using), lime juice, cilantro, and honey. Mix gently to combine.

6. 6

   Serve the shrimp cakes warm with the mango lime salsa on the side or spooned on top.