Sizzling Coconut Shrimp Cakes
Combining two favorite appetizers, coconut shrimp and crab cakes, creates a delicious hybrid that can be served with a whole array of Asian sauces.
- 1 cup (250 mL) sweetened flaked coconut, lightly toasted
- 8 oz (250 g) peeled, deveined, cooked shrimp, finely chopped
- 1 tbsp (15 mL) peeled and finely chopped fresh gingerroot
- 1/4 cup (50 mL) thinly sliced green onions with tops
- 1/4 cup (50 mL) finely chopped red bell pepper
- 1/4 cup (50 mL) grated carrot
- 1 lemon
- 1/4 cup (50 mL) mayonnaise
- 1 egg
- 2 tsp (10 mL) rice vinegar
- 2 garlic cloves, pressed
- 1/3 cup (75 mL) unseasoned dry bread crumbs
- 1/4 tsp (1 mL) ground cayenne pepper
- Chinese Mustard Sauce or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
Preheat oven to 375°F. Place coconut in Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
Finely chop shrimp and gingerroot using Food Chopper. Thinly slice green onions and finely dice bell pepper using Utility Knife. Grate carrot using Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper®. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
Sprinkle half of the coconut evenly onto Cutting Board, forming an 8-inch square. Using Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Mini-Serving Spatula and carefully place onto Large Round Stone with Handles.
Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
- 16 servings of 2
Nutrients per serving:
U.S. Nutrients per serving: Calories 190, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Carbohydrate 11 g, Protein 10 g, Sodium 180 mg, Fiber 1 g
Chinese Mustard Sauce: Combine 1/2 cup mayonnaise, 1/4 cup Chinese-style mustard and 1/4 cup thinly sliced green onions with tops.
Nutrients per serving (1 tablespoon sauce): Calories 110, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 0 g, Protein 0 g, Sodium 140 mg, Fiber 1 g
Thai Curry Sauce: Combine 1/2 cup mayonnaise, 2 tablespoons snipped fresh cilantro, 2 teaspoons lime juice and 1/2 teaspoon Thai red curry paste.
Nutrients per serving (1 tablespoon sauce): Calories 100, Total Fat 11 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 0 g, Protein 0 g, Sodium 80 mg, Fiber 0 g
1 package (8 ounces) imitation crabmeat can be substituted for the shrimp, if desired.
To easily juice lemon, use the Citrus Press.
The (1-cup) Prep Bowl can be used to combine cayenne pepper and bread crumbs, if desired. Whisk using Stainless Mini Whisk. This step ensures that the cayenne pepper will be evenly distributed in the shrimp cake mixture.
To easily portion the shrimp cake mixture, the Medium Scoop can be used, if desired.
If desired, shrimp cakes can be cooked on the stovetop in the (12-in.) Skillet. Spray Skillet with olive oil using Kitchen Spritzer; heat over medium-low heat 1-3 minutes or until shimmering. Add shrimp cakes; cook 10-14 minutes or until coconut is golden brown, turning once.
Thai red curry paste is characteristic of Asian cuisine. This ingredient is available in Asian specialty markets or in the ethnic food section of many supermarkets.