I have named this recipe "Shrimp Fritters" because the term "Shrimp Cakes" just sounds wrong. That said, most fritters are very bready, like hush puppies, but not this recipe. This recipe is very much about the shrimp with other ingredients simply adding to the flavor profile. Think Maryland Crab Cakes, but swap out the crab for shrimp...you get the idea.

First, you need to peel and devein the shrimp. Then take all but 4 or 5 shrimp and throw them into the food processor. Yes, the food processor. Blend them up until it is no longer recognizable as shrimp. Remove the shrimpy, sticky mixture from the food processor and put it in a bowl. Take the shrimp you set aside and chop it up into small pieces and add to the shrimp mixture. Mix in the finely chopped onion, celery, garlic and egg. Mix thoroughly, adding in the coconut flour and seasoning while mixing.

Once combined, take large spoon full of the mixture and dredge in coconut flour (flattening slightly), then drop into 350 oil for about 3 minutes. Remove from oil, drain on paper towels and serve after cooling for 2 to 3 minutes. I serve these up with some homemade tartar sauce and cocktail sauce.