Baked Coconut Shrimp Meatballs
Combine ground shrimp with Thai inspired flavors before rolling in shredded coconut and baking until golden.
Equipment
- Food Processor
Ingredients
- 16 oz Raw Shrimp thawed, peel and deveined
- 1 cup Unsweetened Shredded Coconut divided
- ⅓ cup Breadcrumbs or panko
- 1 large Egg
- 1 tablespoon Grated Ginger
- 1 tablespoon Red Curry Paste
- 2 tablespoon Fresh Thai Basil finely chopped
- ½ teaspoon Lime Zest
Instructions
How to make the ground shrimp
- Make sure that your shrimp are peeled, deveined, and fully thawed. Pat them dry to remove any excess moisture. You should have 1LB of prepared shrimp. This is important to ensure the right consistency of the meatball.
- Transfer the prepared shrimp to the bowl of your food processor. Pulse until the shrimp is ground finely, but not pureed.
Make the Coconut Shrimp Meatballs
- When you are ready to shape the meatballs, preheat the oven to 375F. Line a baking tray with parchment paper and set aside.
- Place the ground shrimp in a large mixing bowl. Add to it, the curry paste, egg, ginger, breadcrumbs, ⅓ cup of the coconut, lime zest, Thai basil, and salt.
- Stir the ingredients until mixture is uniform. Divide into 16 morsels.
- Shape each morsel into a meatball and roll it around in remaining shredded coconut before placing it on the baking tray.
- Bake the shrimp balls in the preheated 375F oven for 15 minutes or until the internal temperature reaches 145F.
Nutrition
Calories: 293kcalCarbohydrates: 14gProtein: 20gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 189mgSodium: 734mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 915IUVitamin C: 1mgCalcium: 98mgIron: 2mg
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