Serves 4
32 min
Shrimp Cakes
Recipe GLPR00d7d81d08b6c2
Golden-brown patties packed with succulent shrimp, fresh vegetables, and aromatic cilantro, bound with almond flour for a low-carb delight. Pan-fried until crispy on the outside and tender within, these Mediterranean-inspired cakes deliver bright citrus and subtle heat from chipotle. Perfect served as an elegant main course or appetizer.
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Ingredients
1 pound shrimp, peeled and deveined
1 yellow bell pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon fresh lime juice
1 tablespoon agave nectar
1/2 teaspoon Celtic sea salt
1/4 teaspoon ground chipotle chile
1 large egg
1/2 cup fresh cilantro, chopped
1/2 cup blanched almond flour
3 tablespoons grapeseed oil
Directions
Place the peeled and deveined shrimp in a food processor. Pulse several times until the shrimp are finely and evenly chopped, being careful not to over-process into a paste.
Transfer the chopped shrimp to a large mixing bowl. Add the finely chopped yellow bell pepper, minced garlic, sliced scallions, fresh lime juice, agave nectar, sea salt, and ground chipotle chile. Crack the egg into the bowl and add the chopped cilantro.
Stir all ingredients together with a fork or spatula until well combined and the mixture holds together. The texture should be moist but firm enough to form patties.
Divide the mixture into 12 equal portions. Working with your hands, gently form each portion into a patty approximately 1/2 inch thick and 2 to 3 inches in diameter. Place the blanched almond flour on a shallow plate or dish.
One at a time, dip each patty into the almond flour, pressing gently so the flour adheres evenly to both sides and edges. Set the coated patties on a clean plate or cutting board.
Heat 1 tablespoon of grapeseed oil in a 9-inch skillet over medium heat for about 1 minute until the oil shimmers.
Carefully place 4 shrimp cakes in the skillet in a single layer. Cook without moving them for 5 minutes until the underside is golden brown.
Using a spatula, gently flip each cake and cook the other side for an additional 5 minutes until it reaches a golden brown color and the internal temperature reaches 160F (the safe minimum for seafood).
Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil. Return the skillet to medium heat and add 1 tablespoon of fresh grapeseed oil.
Repeat the cooking process with the second batch of 4 cakes, cooking for about 5 minutes per side until golden brown.
Add the remaining 1 tablespoon of oil to the skillet and cook the final batch of 4 cakes in the same manner, approximately 5 minutes per side until golden brown and cooked through.
Once all 12 cakes are cooked, arrange them on a serving platter and serve warm. These shrimp cakes pair beautifully with a fresh salad, lemon wedges, or your favorite seafood sauce.
