Ingredients

The following ingredients have 7 Servings
  • 400 g raw shrimp (shelled, cleaned, tails removed)
  • ½ cup dried (unsweetened coconut)
  • 2 tbsp coconut flour
  • ¼ cup chopped parsley
  • 2 green onions (chopped)
  • 2 garlic cloves (minced)
  • Zest and juice from ½ lime and ½ orange
  • 1 tbsp Dijon mustard
  • 1 whole egg
  • 1 tsp finely chopped ancho chile
  • ¼ tsp Himalayan or fine sea salt
  • ¼ tsp ground white pepper
  • ½ cup dried (unsweetened coconut)
  • Coconut oil (for frying)
  • ½ cup homemade paleo mayo
  • ½ avocado
  • 3 tbsp full fat coconut milk
  • 1/8 tsp smoked ancho chile powder

Instruction

  • Place all the ingredients for the patties in a food processor and process on pulse until finely chopped and almost paste-like.
  • Place the ½ cup of shredded coconut in a shallow dish or plate. Form the shrimp mixture into 6 to 8 patties and press both sides of the patties into the coconut.
  • Add enough coconut oil into a large, heavy skillet to coat the bottom well and heat over medium-high heat until the oil is nice and hot and splatters when you flick water into the pan.
  • Fry the patties until they're golden brown on both sides. You might have to work in batches, depending on the size of your pan. Transfer the cooked patties to a plate lined with paper towels to drain excess fat and keep warm.
  • To make the sauce, add all the ingredients to a small food processor and process until smooth.