Sunday, June 30, 2013

Coconut Shrimp Cake Sliders with Mango Salsa & Avocado Smear



So you take this delicious, tropical, summery combo of fruit and add a kick of spice.


Then you pair it with a coconuty shrimp cake... and because avocado is darn tasty, you add a smear of it to your bun.


And the result is a delicious dinner, that's not only restaurant quality but also not too bad on the calories! I can promise that these will be on our menu again soon!


Psst - don't be intimidated by the long ingredient list. The salsa can be made ahead of time (which I actually prefer so the flavors meld!) and it all comes together very quickly. This was a weeknight meal for us!

Coconut Shrimp Cake Sliders with Mango Salsa & Avocado Smear
For the salsa:
1.5 cups diced mango
1 cup diced fresh pineapple
1 cup diced fresh papaya
1 jalapeno, seeded and finely chopped
1/4 cup minced cilantro
2 tablespoons fresh lime juice
Pinch of salt

For the shrimp cakes:
1 pound raw shrimp, peeled, deveined, and tails removed
1 cup unsweetened shredded coconut, divided
1 clove garlic, minced
1 teaspoon lemon zest
1 large egg
1/4 cup minced cilantro
Salt and pepper
Coconut oil, for cooking

To serve:
1 avocado
Slider buns

To make the salsa, combine all ingredients in a medium bowl and mix well. Cover and refrigerate until ready to serve.

To make the shrimp cakes, add shrimp to the food processor and pulse until finely chopped. Transfer to a medium bowl. To the bowl, add 3/4 cup coconut, garlic, lemon zest, egg, cilantro, salt, and pepper. Stir the mixture with a fork until well combined. Form the mixture into patties (sized to fit your slider buns). Add the remaining coconut to a shallow bowl. Gently coat the prepared patties in the coconut.

In a large skillet, heat 2-3 tablespoons coconut oil over medium-high heat until shimmering. Add the cakes to the pan and cook, turning once, until they are golden on both sides and cooked through. This only takes about 4 minutes total.

Slice the avocado in half and scoop out the flesh into a small bowl. With a fork, roughly mash it.

To serve, smear some avocado on one side of the bun, add a shrimp cake, and top with salsa.

Adapted from Annie's Eats

15 comments :

  1. I love this little slider, Aimee! Such a welcome recipe to the usual burger sliders. Pinned and sharing on Facebook. Thanks for sharing at Marvelous Mondays!

    Julie @ This Gal Cooks

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  2. OMG...those sound so good! I love papaya mango salsa on my fish tacos, so this is perfect :)

    I don't know if you have heard about our Best of the Weekend link party or not, but we would love it if you would stop by if you have time :) http://goo.gl/gpdtx

    Have a wonderful week, Lisa

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  3. Yum yum yum! What a creative combination of flavors!

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  4. What a cool and refreshing sounding way to make a burger. Glad I saw you at Two Cup Tuesday. I'd love it if you'd come link this up to my burger bash: http://www.tumbleweedcontessa.com/blog/burger-bash-for-the-4th/

    I love your site. Sooo, pretty. New follower!

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    Replies
    1. Thanks for following, and for the invite!

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  5. These sound awesome! My husband and I would love these! Thanks for sharing such a great recipe!

    ~Jen @ YummyHealthyEasy.com

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    Replies
    1. They are definitely a new fave for both of us (and my husband usually turns his nose up to anything with fruit!)

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  6. Love the combination of mango and coconut!! Makes this burger shine :)

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    Replies
    1. I love anything mango and coconut (maybe because it reminds me of the beach?)

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  7. Aimee, these look and sound amazing! Thank you so much for joining us and sharing at Best of the Weekend! Will be pinning to our party board. Have a wonderful weekend!

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  8. These look so wonderful. So many tastes coming together but I can see how they would work perfectly together! Thanks for stopping by our Tasty Tuesdays link party! Have a great day!

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