DeliverLean’s Coconut Shrimp Cakes with Pineapple Salsa

 

Main dish

DeliverLean’s Coconut Shrimp Cakes with Pineapple Salsa

For the salsa:

1/2 fresh pineapple, cut into small chunks

2 tablespoons fresh cilantro, snipped

1 tablespoon apple cider vinegar

Juice of 1 lime

Salt to taste

For the shrimp cakes:

1 cup unsweetened coconut, shredded

1 egg

1 pound cod fillets

1 pound shrimp, peeled and deveined

Salt to taste

1 tablespoon coconut oil

Toss all the salsa ingredients well in a glass bowl, and refrigerate.

Place shredded coconut in a pie pan and set aside.

Pulse egg, cod, shrimp (reserve a few if desired to steam and use as garnish) and salt in a food processor until well combined. Form mixture into 8 balls about 2 inches in diameter. Pat into disc shapes, and coat in coconut.

In a large skillet, melt coconut oil over medium heat. Fry the cakes until golden brown, about 3 to 4 minutes per side. Serve with pineapple salsa, garnished with steamed shrimp if desired. Makes 8 shrimp cakes.

Source: Adapted by Linda Cicero from DeliverLean.

Per shrimp cake: 164 calories (36 percent from fat), 6.6 g fat (4.8 g saturated, 0.6 g monounsaturated), 119 mg cholesterol, 19 g protein, 6.9 g carbohydrate, 1.4 g fiber, 363 mg sodium.

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