You guys, I have a confession to make.
I’ve been holding out on you. I’ve been keeping this yummy dinner a secret for a whole week. I know, I know. That’s pretty much forever. I feel terrible.
The thing is, it was the weekend, I was working, and those cupcakes happened (which was obviously a huge deal) and time just got away from me.
But I have faith that once you try this dish (and try it, you must), you will forgive my transgression immediately. Because here I have found what I believe to be a near-perfect summer dinner. It’s simple, fresh, has a hint spice, and the coconut/tropical fruit combo just screams warm weather. It’s gluten free, and serving it over spinach makes it super bikini-bod friendly. Yup, bikini bod season is here and must be dealt with appropriately. Trust me, there are much worse ways than this.
The seafood cake is made with low-calorie shrimp and scallops, and the shredded coconut that holds the cake together is a fab alternative to the traditional bread crumbs. Sautéing the cakes in coconut oil instead of butter or olive oil kicks up the healthy factor a notch further. This dinner dominates bikini bod season.
Prep time: 20 minutes | Cook time: 10 minutes | Total time: 30 minutes
Serves 2-4, about 6-8 cakes
- 1/2 cup diced pineapple
- 1/2 cup diced papaya
- 1/2 cup diced mango
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1 jalapeno, seeds removed, diced
- 1 tbsp minced cilantro
- Juice of 1 lime
- 1 lb shrimp and scallops (I bought mine in the frozen food section at Trader Joe’s for, like, wicked cheap)
- 1 1/2 cup shredded unsweetened coconut, divided
- 1 egg
- 1 clove of garlic, minced
- 3 tbsp diced chives
- 1/4 cup minced cilantro
- 1/8 tbsp cayenne pepper
- salt and pepper, for seasoning
- coconut oil, for sautéing
- 1 bag spinach for serving
To make the salsa, simply combine ingredients together in a large bowl and mix well
In a food processor, pulse the shrimp and scallops until finely chopped. Transfer to a large bowl and add 3/4 cup of shredded coconut, egg, garlic, chives, cilantro and pepper and combine well. Form in cakes, about 4 inches in diameter. Pour remaining coconut onto a large plate and coat each cake with coconut.
Heat coconut oil over medium high heat in a large sauté pan. Add the cakes to the pan and sear for about 4-5 minutes, flipping once about halfway through. You may have to do two batches depending on the size of your pan.
Place the cakes on a bed of spinach, top with as much or as little salsa as desired (you’re going to want a lot, though) and serve up!!
Slightly adapted from Annie’s Eats.