This combines two of my personal food favorites: Gulf shrimp and fritters.  How can anyone resist a hand-held disc of fried food?  In most cases fritters are made with a flour-based batter, but for these I made a sort of shrimp mousseline with half of the shrimp, some unsweetened, shredded coconut, and some egg, and then used that to bind the hunks of chopped shrimp.  They hold together beautifully.

Shrimp and Coconut Fritters

I like to serve this with an easy dipping sauce made with the juice of a lime, three tablespoons of honey, and about a quarter of a cup of hot pepper sauce.  They really don’t need any accompaniment beyond a wedge of lime or lemon, but if you like a little heat with your fritters, the sauce is easy to make.

Shrimp and Coconut Fritters
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 1/2 pounds Gulf shrimp, peeled and deveined
  • 1/2 cup unsweetened, shredded coconut
  • 1 egg
  • 2 green onions, trimmed and chopped
  • 1-2 teaspoons freshly grated ginger (optional, but nice)
  • 1/4 teaspoon salt (or to taste, as this depends on the salinity of the shrimp)
  • coconut oil, to fry the fritters
  1. 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.
  2. 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.

Shrimp and Coconut Fritters

I also love these with some fresh cilantro or garlic thrown in, and while I am calling this an appetizer, the truth is that for me it usually serves as a main dish.  I like to eat the warm fritters on top of a salad, drizzled with the dipping sauce.  Any leftovers store well in the refrigerator, and you can reheat them by briefly re-frying them (if you want the exterior crispy) or by reheating in the microwave.

Shrimp and Coconut Fritters

Thanks for reading,


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  1. OMG! Next grocery trip, I’ll buy the ingredients …must have these.

    1. I think you will like…

  2. Looks great! I will have to surprise my shrimp loving husband with these soon (lately, if he is the one that runs to Whole Foods for his weekly salmon fix……….he always returns with a handful of shrimp he couldn’t resist!).
    It’s too bad Whole Foods is one of the few places I trust to buy seafood from anymore.

    1. We are lucky to have a great little independent seafood place close by–but otherwise, yes, Whole Foods.

  3. Wow, these look wonderful. What a great appetizer, and I would love the sauce because I am dipper.

    1. Oh, me too–I am totally a dipper.

  4. I Adore shrimp w/coconut…thanks for a wonderful recipe, Angela!

    1. Thanks, Bonnie!

  5. These look and sound delicious! I don’t ordinarily like coconut and seafood together, but as a fritter, with the onion and ginger, I think I would LIKE these! Will give them a try soon!

    1. Thanks, I hope you enjoy them!

  6. These are awesome…fantastic!! Thanks for sharing this!

    1. Thank you, Stephanie! So glad you liked the recipe.

  7. This looks delicious! It would be great with our Wild Pink Shrimp. You can check them out here: Thanks for sharing this recipe, we will be making it soon!

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  9. Any ideas why these didn’t work for me? The mixture just didn’t stay in fritter shape. They were like shrimp crumbles.

    1. Vicky, not really sure–did you use a food processor? You should have a paste from the processed shrimp, and I have never had any problems with them falling apart. If the paste seems too dry you might try adding another egg. I would also try making the fritters a little smaller and see if that helps. If you have any more context I might be able to help more.

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