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.