Paleo Plan

Shrimp Cakes

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.

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8 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?

    kwelty

  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.

    Mark

  3. 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.

    gjmaybee

  4. 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!

    jdweberg

  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.

    Annie

  6. 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!

    Amataurus

  7. 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.

    MaylandClan

  8. 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.

    Firedaddy

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