Herb-Infused Coconut Shrimp Cakes

Ingredients

Estimated total cost: €18.22 · €4.56/serving

• 1 cup chickpea flourEst. price €0.45–€0.85
• 1 (5.5-oz.) can unsweetened coconut milkEst. price €1.20–€2.50
• 3 large eggsEst. price €0.75–€1.20
• 1 tsp. kosher salt, dividedEst. price €0.02–€0.05
• 3/4 tsp. ground turmeric, dividedEst. price €0.08–€0.15
• 6 slices thick-cut bacon, cut into 1/4 piecesEst. price €2.10–€3.60
• 1 lb. small peeled and deveined shrimpEst. price €12.00–€20.00
• 1 bunch scallions, thinly slicedEst. price €0.80–€1.50
• 8 tsp. virgin coconut oil, dividedEst. price €0.32–€0.56
• Mung bean sprouts, fresh herbs, such as cilantro, mint, and/or basil, chile oil (optional), and lime wedges (for serving)Est. price €0.50–€1.00

Steps

1. 1

   In a medium bowl, combine chickpea flour, coconut milk, eggs, 1/2 tsp. of salt, and 1/2 tsp. of turmeric. Whisk the ingredients together until a smooth batter forms, then set it aside for later use.

2. 2

   In a spacious nonstick skillet, arrange the bacon slices. Cook over medium heat until the fat is rendered and the bacon starts to become crispy, which should take about 1–2 minutes.

3. 3

   Sprinkle shrimp with the remaining salt and turmeric. Combine them with bacon in a skillet. Cook while stirring frequently until the shrimp turns opaque and the bacon becomes crisp, which should take around 5 minutes. Transfer everything to a spacious bowl and mix in the scallions. Clean the skillet before proceeding.

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• Cultural note

  Coconut shrimp cakes are a popular dish in Southeast Asian cuisine, particularly in countries like Thailand and Indonesia where coconuts are abundant. The blend of herbs and spices in this recipe reflects the vibrant flavors commonly found in Southeast Asian cooking, showcasing a fusion of traditional and modern…

• Seasonal note

  Shrimp is typically in season during spring and summer, making this dish ideal to enjoy during those months. Scallions and mung bean sprouts are also commonly available during the spring and summer seasons.

• Health note

  These Herb-Infused Coconut Shrimp Cakes are a good source of protein, with 20g per serving, making it a satisfying dish. The dish is rich in healthy fats from coconut milk and coconut oil, but be mindful of the high saturated fat content. It also provides essential nutrients like zinc, vitamins A and C, and fiber from…