Coconut & Shrimp Patties and Avocado Mayo Dipping Sauce
Coconut & Shrimp Patties and Avocado Mayo Dipping Sauce
Ingredients
For the shrimp patties
- 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
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.
