Keto Shrimp Cakes
Servings 8 at 2 cakes per serving
- 1 pound shrimp deveined, tails off
- 3 large eggs
- 1 teaspoon Sriracha optional
- 1 tablespoon lime juice and zest
- 1 teaspoon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon fresh parsley or cilantro
- 2 scallions
- ⅓ cup coconut flour
Place half the raw shrimp and all the rest of the ingredients into a food processor. Pulse until combined. Add to a large bowl.
Coarsely chop remaining shrimp and stir together in the bowl. (You can skip this step if you prefer no shrimp chunks in the cakes. Just add all the shrimp to the food processor in step 1).
Heat avocado oil or coconut oil in a large skillet over medium high heat. Pour enough oil to cover the bottom of the skillet.
Use a large cookie scoop to drop batter into the skillet. Once you drop batter, flatten slightly. Don't overcrowd the skillet. Cook for about 3 minutes or until browned then flip over to cook another 2-3 minutes. Remove to a paper towel lined plate while you finish cooking the rest.
Serve with mayonnaise mixed with some lime juice and cilantro or parsley.
Store left overs in an airtight container in the fridge for up to 2 days.
Serving: 1serving @ 2 cakes | Calories: 106kcal | Carbohydrates: 3g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 637mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg