I love shrimp, I could eat it 7 ways to Sunday just about every day. I came across this recipe the other day while looking through some old notebooks and forgot how easy and yummy these are.
INGREDIENTS
- 1 cup sweetened flaked coconut, lightly toasted
- 8 ounces peeled, deveined, cooked shrimp, finely chopped
- 1 tablespoon peeled and finely chopped fresh gingerroot
- 1/4 cup thinly sliced green onions with tops
- 1/4 cup grated carrot
- lemon
- 1/4 cup mayonnaise
- 1 egg
- 2 teaspoons rice vinegar
- 2 garlic cloves, pressed
- 1/3 cup unseasoned dry bread crumbs
- 1/4 teaspoon ground cayenne pepper
- Dipping sauce of your choice, Chinese Mustard Sauce Thai Curry, prepared sweet and sour sauce, hoisin sauce or plum sauce, whatever floats your boat. Sometimes I just mix up some orange marmalade with soy sauce to make a quick and easy asian inspired dipping sauce.
DIRECTIONS
1 Preheat oven to 375°F. Place coconut in 9×9 pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2 Finely chop shrimp and gingerroot (I use my Pampered Chef Food Chopper). Thinly slice green onions. Juice lemon to measure 1 tablespoon juice. In bowl, combine shrimp, gingerroot, green onions, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic; mix well. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3 Sprinkle half of the coconut evenly onto Cutting Board, forming an 8-inch square. Using a spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly and carefully place onto Large Round Pizza Stone.
4 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.
Makes 16 servings of 2 shrimp cakes
