Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
This is a recipe from Primal Blueprint Publishing’s popular cookbook Primal Cravings: Your Favorite Foods Made Paleo. The 125 recipes in Primal Cravings are all are low-sugar, grain-free, gluten-free, and industrial oil-free. What’s more, unlike typical substitute recipes in many other paleo cookbooks, these new and original grain-free baking methods have almost exclusively eliminated the need for the typical expensive agents like almond flour and other nut flours and nut butters.
This week we’re bringing you another tropically infused recipe to warm your winter weather blues!
If crab cakes and coconut shrimp had a love child, I’d imagine it would be something like this. The Keatley’s have put a clever spin on the two classics and taken it a step further by pairing it with a lively Pineapple Salsa.
Perfectly sweet and savory, this recipe is sure to please Primal and non-Primal fans alike. And at around 25 minutes from prep to finish, you’ll have an impressive appetizer or light dinner that’s full of flavor but doesn’t have you spending a lot of time in the kitchen.
Time in the Kitchen: 20 minutes
Place shredded coconut in a bowl. Blend egg, cod, shrimp, and salt in a food processor until relatively smooth. Use your hand or a scoop to form the seafood mixture into balls about 2 inches in diameter. Pat them into disc shapes, and coat them in shredded coconut.
In a large skillet, melt coconut oil over medium heat. Fry the cakes until golden brown, about 3 to 4 minutes per side.
Time in the Kitchen: 5 minutes
Pure?e all ingredients in a food processor until smooth. Alternatively, you can make the salsa a bit more chucky and roughly chop everything with a knife. Pair with Coconut Shrimp Cakes and enjoy!