Coconut Shrimp Cakes & Pineapple Salsa

Source: www.marksdailyapple.com
Course: Dinner
Preperation time: 15min
Cooking Time: 10min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 cup Shredded Coconut 0 0 2 2 4 4 47 47
1 Dab Coconut Oil(s) 0 0 0 0 2 2 20 20
1 Large Egg(s) 1 1 0 0 1 1 13 13
1 Pound Cod Fillet 12 12 0 0 0 0 52 52
1 Pound Shrimp, Peeled and Deveined 10 10 1 1 1 1 54 54
2 Tablespoon(s) Fresh Cilantro 0 0 0 0 0 0 0 0
1 Tablespoon Apple Cider Vinegar 0 0 0 0 0 0 1 1
1 Fresh Lime Juice 0 0 1 1 0 0 2 2
1 To Taste Salt 0 0 0 0 0 0 0 0
1/2 Whole Pineapple (s), Cut Into Small Chunks 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 23 3 9 188
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Instructions

Coconut Shrimp Cakes

  1. Place shredded coconut in a bowl. 
  2. Blend egg, cod, shrimp, and salt in a food processor until relatively smooth. 
  3. Use your hand or a scoop to form the seafood mixture into balls about 2 inches in diameter. 
  4. Pat them into disc shapes, and coat them in shredded coconut.
  5. In a large skillet, melt coconut oil over medium heat. 
  6. Fry the cakes until golden brown, about 3 to 4 minutes per side.

Pineapple Salsa

  1. Purée all ingredients in a food processor until smooth. 
  2. Alternatively, you can make the salsa a bit more chunky and roughly chop everything with a knife. 
  3. Pair with Coconut Shrimp Cakes and enjoy!
Visit www.marksdailyapple.com for the full instructions.

Notes


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