These shrimp cakes flavored with coconut milk and cilantro are elegant enough to serve as the main course at a dinner party and easy enough to whip up as an afternoon snack. You can make larger shrimp cakes, but bite-sized is perfect for finger food or as a garnish over salad.
For the slaw, crunchy cabbage and carrots combined with spinach are just the right combination, especially when dressed with an exotically flavored dressing. The slight sweetness of coconut milk and rich almond butter in the dressing are balanced with a squirt of lime and the bright, clean flavors of mint and cilantro.
- 1 pound raw shrimp, shelled, deveined and roughly chopped
- ¼ cup coconut milk
- 2 tablespoons chopped cilantro
- 1 teaspoon minced jalapeño or Thai pepper
- 4 ounces fresh spinach leaves (about 2 large handfuls)
- 1 cup grated purple cabbage
- 2 carrots, grated
- 1 cucumber, finely chopped
- In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10–15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16–18 small cakes. Cook each side 2–3 minutes, until nicely browned. Set shrimp cakes aside.
- Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top.
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