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


  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

  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 :)

    Have a wonderful week, Lisa

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

  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:

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

    1. Thanks for following, and for the invite!

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

    ~Jen @

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

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

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

  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!

  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!


See Aimee Cook

Designed by:

Munchkin Land Designs Elements by Amy Teets
Designed by Munchkin Land Designs • Copyright 2012 • All Rights Reserved