For the salsa:
1 mango, diced
1½ cups diced fresh pineapple
1/3 cup red bell pepper, diced small
¼ cup red onion, finely diced
1 jalapeño, seeded and finely chopped
1 tbsp. minced fresh cilantro
Juice of one lime
Pinch of coarse salt
For the shrimp cakes:
1 lb. uncooked shrimp, peeled and deveined
1 cup unsweetened shredded coconut, divided
1 clove garlic, minced or pressed
2-3 tbsp. minced fresh chives
1 tsp. lemon zest
1 large egg
¼ cup minced fresh cilantro
Few dashes of sriracha (to taste)
Coarse salt and freshly ground pepper
Coconut oil for cooking (about 2-3 tbsp.)
Baby spinach or bibb lettuce leaves
To make the salsa, combine all the ingredients in a medium bowl. Toss to mix well. Cover and refrigerate, allowing flavors to blend.
To make the shrimp cakes, add the uncooked shrimp to a food processor. Pulse in very short bursts just until finely chopped. Transfer the chopped shrimp to a medium bowl. Mix in ¾ cup of the coconut, the garlic, chives, lemon zest, egg, cilantro, sriracha, salt and pepper. Stir the mixture with a fork until evenly mixed. Form the mixture into 7-8 patties. Add the remaining ½ cup of coconut to a shallow dish or pie plate. Gently coat the shrimp cakes in the shredded coconut.
In a large skillet (I use cast iron), heat the coconut oil over medium-high heat until shimmering. Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total. Serve the warm shrimp cakes over a bed of baby spinach or bibb lettuce leaves. Top with the mango pineapple salsa and serve immediately.