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Coconut Shrimp Patty with Mango Salsa

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  • Prep 15 min
  • Total 50 min
  • Ingredients 10
  • Servings 12
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These Coconut Shrimp Patty with Mango Salsa are an excellent choice for a meatless meal or for warmer days. The light sweetness of the shrimp goes very well with the coconut and the mango. This dish will surprise you by the delicate balance of flavors and textures that gives you in one bite. If you like tropical flavors, you’ll love this. Be sure to buy the grated coconut without sugar, you can find it at your local supermarket or organic stores.
by Silvia Martinez
Updated Feb 14, 2017
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Ingredients

  • 1 lb cooked peeled & deveined shrimp
  • 2 eggs
  • 1 cup shredded coconut, sugar free
  • 30 fresh cilantro, chopped, divided
  • 2 tablespoons of a combination of spices that you like, make sure it contains salt
  • 1 1/2 cup chopped fresh mango
  • 1/3 cup finely chopped red onion
  • 2 jalapeños, finely chopped
  • 4 tablespoons lemon juice
  • 6 tablespoons coconut oil or butter

Directions

  • 1
    Put shrimp in food processor.
  • 2
    Combine shredded shrimp with eggs, shredded coconut, half of the cilantro and a tablespoon of spices.
  • 3
    Stir well and form 12 balls. Place them on a plate and put into the freezer while you prepare the sauce and heat the oil.
  • 4
    In a saucepan combine the mango, the onion, the jalapeños, the rest of the cilantro, the other tablespoon of spices of your favorite spices and the lemon juice. Stir and put in the refrigerator.
  • 5
    In a frying pan heat 2 tablespoons of coconut oil or butter. Remove the balls from the freezer and pat each of them down to form patties.
  • 6
    Fry four patties in pan until golden brown on both sides, about 3 minutes per side. Remove them from the oil or butter and place them on a paper towel to absorb the fat.
  • 7
    With another paper towel, wipe the pan to remove any remaining coconut. Heat another two tablespoons of oil or butter and repeat the process until the twelve patties are finished.
  • 8
    Served with mango sauce and green salad.

Expert Tips

  • tip 1
    Save time and prepare the sauce in advance. Store it in an airtight container in the refrigerator.
  • tip 2
    For a crispier bite, stir 2/3 of the shredded coconut with the shrimp mixture and use the remaining to cover the medallions before frying.

Nutrition Information

No nutrition information available for this recipe
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