Shrimp Cakes
Ingredients
The shrimp mixture
-
1
pound
raw shrimp, peeled and deveined
-
1
each
red or yellow bell pepper, finely chopped
-
1
clove
garlic, minced
-
2
tablespoons
scallions, thinly sliced
-
1
tablespoon
lime juice, freshly squeezed
-
½
teaspoon
celtic sea salt
-
¼
teaspoon
ground chipotle
-
1
large
egg
-
½
cup
cilantro, finely chopped
The coating and cooking oil
-
½
cup
blanched almond flour
-
3
tablespoons
grapeseed oil, for sautéing
Instructions
- Pulse the shrimp in a food processor until finely chopped.
- In a large bowl, combine the chopped shrimp, bell pepper, garlic, scallions, lime juice, salt, chipotle, egg, and cilantro.
- Form the mixture into 12 patties, about ½ inch thick, and coat each in almond flour.
- In a 9-inch skillet, heat 1 tablespoon of oil over medium heat.
- Cook 4 patties in the skillet for about 5 minutes on each side until browned, then remove and place on a paper towel-lined plate.
- Repeat the cooking process with the remaining patties.
Nutrition Facts (estimated)
Servings
12 cakes
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
200mg
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