Coconut-Lime Shrimp Bites with Smoked Paprika & Cilantro

Pat shrimp completely dry with paper towels, then roughly chop into bite-sized pieces (about 1 cm). Place in a large bowl.

Crack egg into the bowl with shrimp. Add minced garlic, coconut oil, salt, and black pepper. Mix thoroughly until well combined.

Cover and refrigerate shrimp mixture for 10 minutes to firm up the coconut oil and help the cakes hold their shape during cooking.

Heat a large skillet over medium-high. Add 2 tbsp coconut oil and let it shimmer (about 30 seconds). The pan is ready when the oil flows easily across the surface.

Scoop heaping tablespoons of shrimp mixture into the pan, pressing gently into flat cakes. Do not crowd the pan—cook in 2 batches if needed.

Cook shrimp cakes undisturbed for 2-3 minutes until deeply golden at the edges and crispy. Flip carefully and cook another 1-2 minutes until the second side is golden.

Transfer cooked shrimp cakes to a serving platter. Continue with remaining mixture, adding coconut oil as needed between batches. Verify shrimp reaches 63°C at the thickest point using a probe thermometer.

In the same skillet over medium-low heat, warm 2 tbsp coconut oil with minced garlic. Stir for 30 seconds until fragrant, being careful not to burn.

Remove from heat. Whisk in lime juice, chopped cilantro, smoked paprika, and salt. The residual heat will wilt the cilantro gently.

Spoon coconut-lime sauce over the shrimp bites, then dust lightly with additional smoked paprika. Serve immediately with lime wedges on the side, na krap.