How to Make These Healthy Homemade Shrimp Cakes
Step up your brunch game with these Healthy Shrimp Cakes that look and taste gourmet, but are so simple to make!
Ever have those moments where you just feel like stepping up your brunch game? Me too. That’s when these fresh and flavorful Healthy Shrimp Cakes came to life! They’re super easy to make, gluten free, dairy free, and Whole30, too! You need to give them a try.
Ingredients in Shrimp Cakes:
- Coconut Flour: The flour helps bind the patties together. You can sub another flour here but you may need to adjust the amount. Add in 1 tbsp at a time until patties can easily form from mixture.
- Egg
- Green Onion: The green onion adds a fresh taste to the shrimp cakes.
- Minced Garlic
- Sea Salt
- Paprika
- Frank’s RedHot: This is optional, but I love the heat it adds.
- Lemon Zest: Don’t skip the lemon zest! It brings such a zesty, tangy, fresh flavor the the shrimp cakes.
- Raw Shrimp: To make it easier on yourself, make sure to use peeled and deveined shrimp.
- Olive Oil: For frying. You can also use butter or your oil of choice.
That’s all you need to make this delicious, gourmet-tasting dish!
How to Make Shrimp Cakes:
- Pulse shrimp. This step is vital! Use a food processor or blender to pulse the shrimp to a smaller size, but be careful not to let it turn to a paste. If you don’t get the shrimp processed to a small enough size, you’ll have a very hard time getting the patties to bind and not fall apart. If you don’t have a food processor or blender, you can chop the shrimp very small with a knife until it reaches a pea-sized consistency.
- Combine pulsed shrimp with remaining ingredients. It’s that easy! Just add the pulsed shrimp and remaining ingredients to a mixing bowl and mix until well combined.
- Form into patties. Form portions of mixture into equal patty shapes. This recipe makes about 4-5 patties, depending how big you make them.
- Fry them up! Heat olive oil in a skillet over medium heat, and cook shrimp cakes for 3-4 minutes per side, or until light golden brown. Serve topped with fresh lemon juice and a soft boiled egg if desired.
Just like that, you’ll have a gourmet meal for breakfast, brunch, or any time of day you want! It’s a delicious low carb, gluten free meal that is sure to please. I hope you enjoy the fresh, zesty flavors and the slight, smokey heat it brings! Enjoy.
Healthy Homemade Shrimp Cakes
These healthy shrimp cakes are all you need to elevate your brunch game! They're fresh, lemony, and bring a slight heat.
Equipment
- Blender or food processor
Ingredients
- 2 tbsp coconut flour
- 1 large egg
- ¼ cup green onion, chopped
- 1 tsp minced garlic
- ½ tsp sea salt
- 1 tsp paprika
- 2 tsp Frank's RedHot, optional
- 1 tsp lemon zest
- 12 oz. raw shrimp, peeled and deveined, pulsed in blender until finely chopped
- 2 tbsp olive oil, for frying
Instructions
- Pulse shrimp in a food processor or blender until finely chopped. Be careful not to over-pulse so that it becomes a puree. Alternatively, you can finely chop the shrimp with a knife.
- Add add all other ingredients to a mixing bowl, then add chopped shrimp and stir to combine.
- Form mixture into 4 patties. Heat olive oil in a skillet over medium heat, then fry each patty for 3-4 minutes on each side or until lightly golden brown.
- Serve immediately! I like to top mine with fresh lemon juice.
Notes
- Store leftover cakes in an airtight container in the fridge for up to 3 days.
- They can be frozen too! Let cool completely and store in an airtight container in the freezer for up to 1 month.