Shrimp and Coconut Fritters

Shrimp and Coconut Fritters might be just the main course you are searching for. One portion of this dish contains roughly 37g of protein, 25g of fat, and a total of 386 calories. This recipe serves 4 and costs $3.84 per serving. Many people made this recipe, and 588 would say it hit the spot. A mixture of shrimp, salt, ginger, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Seasonal and Savory. Overall, this recipe earns a good spoonacular score of 65%. Users who liked this recipe also liked Shrimp Fritters With A Peanut and Coconut Sauce, Coconut Laksa with Shrimp (Coconut-Curry Noodle Soup with Shrimp), and Shrimp Fritters.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

coconut oil, to fry the fritters

1 egg

1-2 teaspoons freshly grated ginger (optional, but nice)

2 green onions, trimmed and chopped

¼ teaspoon salt (or to taste, as this depends on the salinity of the shrimp)

1½ pounds Gulf shrimp, peeled and deveined

½ cup unsweetened, shredded coconut

Equipment:

food processor

mixing bowl

frying pan

paper towels

Cooking instruction summary:

Coarsely chop half of the shrimp, and set them aside. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through. Remove the cooked fritters to drain on paper towels. Serve hot. This makes about ten fritters.

 

Step by step:


1. Coarsely chop half of the shrimp, and set them aside.

2. Place the rest of the shrimp in a food processor along with the coconut, egg, green onions, ginger, and salt. Pulse until you have a chunky paste.

3. Transfer the paste to a mixing bowl, and fold in the chopped shrimp.

4. Heat enough coconut oil to just cover the bottom of your skillet. Adjust the heat to medium-high, and drop in the fritter batter in portions of about a quarter of a cup. Cook for 2-3 minutes per side, or until golden and cooked through.

5. Remove the cooked fritters to drain on paper towels.

6. Serve hot. This makes about ten fritters.


Nutrition Information:

Quickview
385k Calories
37g Protein
24g Total Fat
3g Carbs
10% Health Score
Limit These
Calories
385k
19%

Fat
24g
38%

  Saturated Fat
19g
121%

Carbohydrates
3g
1%

  Sugar
1g
1%

Cholesterol
469mg
157%

Sodium
1487mg
65%

Get Enough Of These
Protein
37g
74%

Selenium
86µg
123%

Manganese
1mg
50%

Phosphorus
379mg
38%

Copper
0.55mg
28%

Calcium
260mg
26%

Zinc
3mg
25%

Iron
4mg
24%

Vitamin B12
1µg
23%

Magnesium
69mg
17%

Vitamin E
2mg
14%

Vitamin K
12µg
12%

Vitamin C
8mg
10%

Fiber
2g
8%

Potassium
233mg
7%

Folate
25µg
6%

Vitamin B2
0.09mg
5%

Vitamin B3
1mg
5%

Vitamin B5
0.51mg
5%

Vitamin B6
0.08mg
4%

Vitamin A
119IU
2%

Vitamin B1
0.03mg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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