Coconut & Shrimp Patties with Avocado Mayo Dipping Sauce

I have officially entered the final week of my second Whole30® challenge.

Including today, I’ve only got 6 more days to go.

YAY!

Not that it being over is going to change much in the way I eat, but at least, I will finally get to bake!!! And boy has the baker in me been itching to bake those last 8 weeks.

You want to know what I’ll be baking first? These absolutely decadent looking Paleo Chocolate Chunk Cookies. I’ve been dreaming about drooling all over them ever since Mike posted them a few weeks ago.

Pffft! What a meanie, this guy: posting decadent looking dessert recipes while I’m Whole30ing away…

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

But hey, at least I got to make some kind of “cakes” as in Coconut Shrimp “Cakes”. But they’re not the same as real cake, you know.  ;)

In fact, they’re more like a patty… So there. In an effort to keep my baking-obsessed mind at ease, I’ll call these “patties”, how’s that?

But whatever you choose to call them, if you’re a fan of crab cakes or tuna fish patties, or any kind of fish nuggets for that matter, I think you’re gonna fall in love with these Coconut Shrimp Patties.

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

I got the inspiration for these babies from Natalie, over at Perry’s Plate (seriously, isn’t her kid adorable sitting in the dishwasher like that?).

Boy am I ever so glad I subscribe to her blog. It got me this recipe delivered straight into my inbox, and had I not received it, I’d have been missing on a great addition to my regular meal rotation.

I mean, I’ve had shrimp cakes before in my life, but not one that ever came close to being as good as these ones.

Trust me, you HAVE to give them a try!

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

Oh, and the slightly piquant avocado mayo sauce that I made to go with these turned out to be a match made in heaven.

And the addition of ancho chile to both the cakes and the sauce really brought the whole experience to the next level.

If you can’t get your hands on ancho, maybe try chipotle instead, or cayenne any other kind of chile that you happen to have on hand. Keep this in mind, though: ancho isn’t all that hot and has a kind of fruity, smoky flavor to it. Be sure not to go overboard if using something more intense.

And if you’re not a fan of heat, you can leave that out altogether.

I swear, you’re not gonna hurt my feelings!

And I guarantee your cakes are still going to be delicious…

Coconut & Shrimp Patties and Avocado Mayo Dipping Sauce

Yield: Makes 6 to 8 patties

NF based on 1 of 6 patties, not incl. sauce

Coconut & Shrimp Patties and Avocado Mayo Dipping Sauce

INGREDIENTS

    For the shrimp patties
  • 400g 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
  • To bread and cook the patties
  • ½ cup dried, unsweetened coconut
  • Coconut oil, for frying
  • For the sauce
  • ½ cup homemade paleo mayo
  • ½ avocado
  • 3 tbsp full fat coconut milk
  • 1/8 tsp smoked ancho chile powder

INSTRUCTIONS

  1. Place all the ingredients for the patties in a food processor and process on pulse until finely chopped and almost paste-like.
  2. 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.
  3. 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.
  4. 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.
  5. To make the sauce, add all the ingredients to a small food processor and process until smooth.

Notes

http://thehealthyfoodie.com/coconut-shrimp-patties-with-avocado-mayo-dipping-sauce/

Coconut Shrimp Patties in the Making | by Sonia! The Healthy Foodie

In the making

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

Rounds in round

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

Mile high stack

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

So moist and tasty… 

Coconut Shrimp Patties | by Sonia! The Healthy Foodie

Try ‘em with a bit of sauce, why don’t you? 

The Whole30 Program

57 days in. After today, there’ll be only 5 more to go!

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Comments

  1. says

    Awwww Sonia, now you even mention me in one of your awesome posts; I don’t think I deserve this honor! You are truly the sweetest.

    Talking about those patties…a lunch can’t get better than this! And what about the avocado+mayo sauce? Nuff said

    • says

      What do you mean, you don’t deserve this honor? Get out of here! Anyone who is capable of having me have almost pornographic visions of one of their recipe every single day for days on end deserves top spot in any of my posts! Plus, didn’t you say that you didn’t mind me stalking you? I didn’t tell you, but that was part of the deal! ;)

  2. says

    Mmm Those look like something I would make! I have some chipotle mayo ready in the fridge ;) Good job on doing the whole30 back to back! 30 days seems like forever to me since I also miss baking or making some paleo pancakes, treats etc. I hope to see some dessert posts from you in 6 days ;)

    • says

      LOL, Jenny, aren’t you gonna give me a little bit of time to make said desserts? For sure, there will be some of that in a not too distant future, though, that is a guarantee!

      Come to think of it, I have a beautiful Coconut Fried Ice Cream recipe that’s all ready to go… Would that tickle your fancy? ;)

  3. Mrs G says

    That’s a great breakfast recipe. Made one batch yesterday and this morning, I had a few of these fritters for breakfast (without sauce). Yummy!

  4. Monika C says

    Wow, Sonia, this is so tasty! I made them now for my lunch tomorrow and ate three just because they are so yummy! Thank you for another great recipe!

  5. Carol says

    Thank you for such a yummy recipe. I made this last night, and my hubby loved it. A couple of things though. 1) Don’t use a blender to whip this up. It made the bottom portion like baby food, and the top was barely mixed. I don’t have a food processor, but now I will go get one!
    2)I made the avocado mayo, and found it a little bland. Maybe some garlic or salt or something? It was also very runny, but I think I may have not added enough avocado. (Straight lines are not my forte!)
    I will do this again and hopefully will get it right.
    Thanks again.

    • says

      You found the mayo to be a little bland and runny? Wow, I am shocked. My mayo was the creamiest, tastiest thing ever! Did you use the full fat coconut milk? And the smoked ancho chile powder? That last ingredient alone confers so much flavor to whatever it touches… Next time you try it again, make sure to let me know how it was! :)

      And I totally agree… using a blender for this really isn’t a good idea. A good food processor really is a must. ;)

    • says

      You could always try flax seed meal, Aayah, where you use 1 tbsp of flax seed mixed with one tbsp of water per egg replaced. I’ve heard great things about this technique, but having never tried it myself, I can’t really say if it works well or not.

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