Recipe of the Week: Coconut & Shrimp Patties and Avocado Mayo Dipping Sauce


For the shrimp patties
  • 400g raw shrimp (shelled, cleaned, tails removed)
  • ½ cup dried, unsweetened coconut
  • 2 tbsp coconut flour
  • ¼ cup chopped parsley
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • Zest and juice from ½ lime and ½ orange
  • 1 tbsp Dijon mustard
  • 1 whole egg
  • 1 tsp finely chopped ancho chile
  • ¼ tsp Himalayan or fine sea salt
  • ¼ tsp ground white pepper
To bread and cook the patties
  • ½ cup dried, unsweetened coconut
  • Coconut oil, for frying
For the sauce
  • ½ cup homemade paleo mayo
  • ½ avocado
  • 3 tbsp full fat coconut milk
  • 1/8 tsp smoked ancho chile powder


  1. Place all the ingredients for the patties in a food processor and process on pulse until finely chopped and almost paste-like.
  2. Place the ½ cup of shredded coconut in a shallow dish or plate. Form the shrimp mixture into 6 to 8 patties and press both sides of the patties into the coconut.
  3. Add enough coconut oil into a large, heavy skillet to coat the bottom well and heat over medium-high heat until the oil is nice and hot and splatters when you flick water into the pan.
  4. Fry the patties until they’re golden brown on both sides. You might have to work in batches, depending on the size of your pan. Transfer the cooked patties to a plate lined with paper towels to drain excess fat and keep warm.
  5. To make the sauce, add all the ingredients to a small food processor and process until smooth.