Here s a fully low carb dish set for any dinner, lunch or brunch. These would also be good under poached eggs as a benedict. Healthy, easy and oh so good.
| Prep Time | 45 minutes |
| Cook Time | 15 minutes |
| Servings |
cakes
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Ingredients
FOR THE CAKES
- 2 lb shrimp raw, cleaned and deveined
- 5 tbsp coconut flour
- 1/2 cup purple onion minced
- 1/2 cup red bell pepper minced
- 1/2 cup celery minced
- 4 tbsp fresh parsley finely chopped
- 2 tbsp mayo I used homemade w/ avocado oil
- 2 tsp dijon
- 1 large pastured egg
- 3 tbsp fresh squeezed lemon juice
- 2 tsp Old Bay Seasoning
- 1 tsp garlic powder
- 1/4 cup Gluten Free or No Carb Bread Crumbs I used these...https://www.thinslimfoods.com/index.php?main_page=product_info&cPath=8&products_id=141
- extra virgin olive oil
FOR THE SALSA
- 1 avocado I used haas
- 1 tbsp fresh squeezed lemon juice
- 1 cup fresh Pico de Gallo
- 2 tbsp mayo I used homemade
- 1/2 tsp kosher sea salt
- optional hot sauce
Ingredients
FOR THE CAKES
FOR THE SALSA
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Instructions
SHRIMP CAKES
- Place the clean deveined shrimp the bowl of the food processor. and pulse until a chunky paste forms. Add to a large bowl.
- Add coconut flour and all the rest of the ingredients and stir until well combined.
- Form into cakes.
- Dip each cake into bread crumbs. (You can refrigerate until ready to cook and serve)
- In a large fry pan, heat the oil on medium high. Sauté about 6 to 8 minutes per side until cooked through
Avocado Salsa
- Place the avocado in a bowl. Using a fork mash the avocado.
- Add the rest of the ingredients and mix well. Serve along side the shrimp cake.
Recipe Notes
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