Paleo Plan

Shrimp Cakes

Makes 12 cakes (4 servings).

Approximate cooking time: 20 minutes

Ingredients

  • 1 pound (raw) shrimp, peeled and deveined
  • 1 red or yellow bell pepper, finely chopped
  • 1 clove garlic, minced
  • 2 Tbs green onions (scallions), thinly sliced
  • 1 Tbs lime juice, freshly squeezed
  • 1 Tbs raw honey
  • ½ tsp sea salt (optional)
  • ¼ tsp ground chipotle
  • 1 egg
  • ½ cup cilantro, finely chopped
  • ½ cup almond flour
  • 3 Tbs coconut oil, for sautéing

Instructions

  1. Place shrimp in food processor, pulse until finely chopped.
  2. In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, honey, sea salt (optional), chipotle, egg and cilantro.
  3. Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly.
  4. In a large skillet, over medium heat, warm 1 tablespoon oil.
  5. Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate.
  6. Repeat with remaining cakes.

This recipe inspired in part or in whole from here.


19 Comments

  1. I am not exactly a cook, but now that I found out I have to eat gluten and dairy free I have to learn to cook some things that are tasty and healthy in order to 1) get healthy and 2) to maintain my health. I tried this recipe last night, it has a very nice flavor, but I could not get the ingredients to form a nice patty. It was very liquidy, which made it difficult to coat with the almond flour. Any suggestions, or ideas on what I did or could do better in the future?

  2. I don’t even bother making the patty now – I’ll mix everything up as directed and throw it into the skillet to make a shrimp/veggie hash. Tastes delicious and saves some time.

  3. gjmaybee

    To make the patties: I cut the shrimp in larger pieces and then I add some extra almond flour until the patty thickens. It works wonderfully and I love love love this recipe! Whenever I have a friend that questions the Paleo lifestyle, I bring them some shrimp patties and convince them that it can be quite yummi.

  4. jdweberg

    I still finely chopped the shrimp but did add a little almond flour into the mix. The patties are pretty much mush before you cook them. I made them in my hands, spooned some almond flour on top, flipped them onto a cutting board and spooned the four on that side. You can spatula the mush-patty into the frying pan and when it is cooked it turns out solid. Very, very tasty recipe, too, so thanks for this one!

  5. I made this recipe tonight and it was just delicious. I added some finely diced cremini mushrooms and had to use almond meal because it was all I could find. I just combined the almond meal into the shrimp mixture before making the patties and sauteing on low heat. I will continue my search for the almond flour, but for now, I have a wonderful, flavorful recipe that I will always look forward to eating.

  6. Amataurus

    To troubleshoot the ‘goupie-ness’ I just put the entire mixture in to a brownie/cake pan and cook it in the oven @ 375 degrees until it’s done – takes about 35-45 minutes, depending on how deep the pan and your oven. We love them!

  7. MaylandClan

    Nice Amataurus! If you want the more crispy sides like you would get from browning on each side try baking in a muffin pan. You won’t have to cook it as long. This also works well for having leftover portions that are perfect for lunch and dinner.

  8. Firedaddy

    Tried these tonight with the family. Mostly positive reaction from the kids; I loved em! I found the best way to cook them, and I tried all the above methods, was to mix the flour together with the shrimp et al, then just spoon a portion onto the already hot and oiled skillet and flatten them out to about 3/4 of an inch. Cook about 3 or 4 minutes on each side and they’re perfect.

  9. Chris

    I tried this recipe and love it. Like everyone else I found it hard to form the patties and ended up using more almond flour in the mixture.

    I used cooked lobster that I ground up rather than raw shrimp. But I am interested to know whether using raw shrimp actually has them cooked enough during the frying process.

    Thanks and keep the recipes coming. I have been doing paleo for 1 month and love the recipes.

  10. mldemers

    Hi Paleo People!

    I also had trouble with excess liquid and “goop”iness and was wondering if I was doing it wrong. Glad I am not the only one. :-)

    I did find it hard to judge if the shrimp was fully cooked when in patty form, and even though the outside was very brown, I don’t think mine were cooked all the way inside.

    I like the idea of cooking it more like a stir-fry or in the muffin tin and baking pan. With the stir-fry option I imagine you can omit the almond flour altogether and reduce the oil to reduce calories and cost. Do you agree? Will give that a try next time.

    I would love some type of paleo sauce to go with it, to give it added moisture, flavor, and interest. Any suggestions?

  11. mldemers

    Also I think it would be helpful in the recipe directions to tell folks to whisk the egg and to melt the raw honey into liquid form so that they can combine mix in with the rest of the ingredients easier. I’m sure many people would assume to do that but new cooks might not know.

  12. wrightcnc@gmail.com

    Any rational in coating with tapioca starch instead? I am just learning so I am sure the almond flour has more flavor but which would be better for Paleo? Thanks!

    • wrightcnc@gmail.com – I wouldn’t coat it with JUST tapioca flour, as it’ll probably be really gooey, but maybe a combo of flours would be good.

  13. Kelly M.

    I tried this recipe for the first time tonight! We actually took the advice from some of the previous comments and baked them in a muffin pan! It worked out great! We also made the avocado salsa as a “sauce” to go with it and it was delicious!

  14. cortney.a.jensen@gmail.com

    Neely – can you please post the nutritional information for this recipe? Thank you!

  15. carey.j.robertson@gmail.com

    Can you use frozen shrimp in this recipe?

  16. culvers2013@gmail.com

    Hello, I am brand new to Paleo, as a maintenance lifestyle eating plan; as I’ve just lost 50 pounds!! woot woot!! My only reservation is that I’m very allergic to coconut..and coconut product. So for coconut oil can I sub olive oil or grape-seed oil? For coconut milk, can I do like almond milk, soy milk, or milk milk? Shredded coconut??
    Thank you, Cassie.

  17. Silverstar

    I made this tonight and I was pretty excited to try it. I always read the comments first for suggestions on any difficulties or to switch any of the recipes up so I was prepared for it to be mushy. As I expected, mine was quite mushy and I tried adding the almond flour to the mixture like people suggested but it was still mushy and wouldn’t form into patties, so I also tried sprinkling some on top too. It just didn’t work out and I was more impatient then anything, so I decided to go with the stir fry route. Its cooking up right now and smells pretty darn good, so if I like it, next time Im going to try the baking pan suggestion and see how that works :) Trial and error with any type of recipe I guess :P

  18. Silverstar

    @ culvers2013 in my opinion, I think olive oil is a good substitute for oil that they use lots in these recipes and almond milk is a good substitute for coconut milk but soy milk and milk milk is not paleo. As for shredded coconut I have no idea!!! Wish I could answer that one for you. Maybe Neely can :)

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