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.
Coconut Shrimp Cakes
Time in the Kitchen: 20 minutes
1 cup unsweetened coconut, shredded
1 pound cod filets
1 pound shrimp, peeled and deveined
Salt to taste
Pineapple Salsa (below)
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
1?2 pineapple, cut into small chunks
2 tablespoons fresh cilantro
1 tablespoon apple cider vinegar
Juice of 1 lime
Salt to taste
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!