Low Carb Shrimp Cakes with Avocado Salsa
Spicy and crispy shrimp cakes that are a family favorite. Stay in Keto while enjoying this healthy dish. You can prepare them ahead of time, refrigerate and cook when ready to serve.
| Servings | Prep Time |
| 8cakes | 45minutes |
| Cook Time |
| 15 minutes |
|
|
Ingredients
FOR THE CAKES
- 2lb shrimpraw, cleaned and deveined
- 5 tbsp coconut flour
- 1/2cup purple onionminced
- 1/2cup red bell pepperminced
- 1/2cup celeryminced
- 4tbsp fresh parsleyfinely chopped
- 2tbsp mayoI used homemade w/ avocado oil
- 2tsp dijon
- 1large pastured egg
- 3tbsp fresh squeezed lemon juice
- 2tsp Old Bay Seasoning
- 1tsp garlic powder
- 1/4cup Gluten Free or No Carb Bread CrumbsI 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 avocadoI used haas
- 1 tbsp fresh squeezed lemon juice
- 1 cup fresh Pico de Gallo
- 2tbsp mayoI used homemade
- 1/2 tsp kosher sea salt
- optional hot sauce
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
