These shrimp cakes are light and delicious, made with jalapenos, scallions and coriander then topped with a little fresh lime juice and a few slices of avocado.
Jalapeño Shrimp Cakes
You may also like Aloha Teriyaki Shrimp Burgers, Baked corn and crab cakes or salmon cakes.
It's really starting to feel like summer here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited !! After a long weekend of going to BBQ's and too many glasses of sangria, this week I keep on low carbohydrate and light. I love shrimp, it is naturally lean and cooked in minutes, making it perfect for a quick weekday meal.
I have tried shrimp cakes in the past, but have always had problems with those that stick well. This time I decided to pulse the raw shrimp in the food processor and it worked perfectly. I left some of the seeds from jalapeno to give it some warmth, but you can leave them out if you don't like spicy food. My plan was to grill them, but the cookies were a little delicate. I decided to saute them on the pan instead, which worked perfectly. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.
Jalapeño Shrimp Cakes
Preparation time: 20 minutes
Cooking time: 8 minutes
Total time: 30 minutes
These shrimp cakes are light and delicious, made with jalapenos, scallions and coriander then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.
- 1 pound of shrimp, peeled and developed (weight by peel)
- 1 large jalapeño, grafted and chopped (too spicy, leave the seeds)
- 1 garlic clove, chopped
- 3 medium-sized lambs, chopped
- 2 tablespoons fresh coriander, chopped
- 2 tablespoons panko, use GF crumbs for gluten free
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 4 lime wedges
- 1/2 medium avocado, cut thin
Dry shrimp well with a paper towel, then place the shrimp in the food processor along with jalapeño and garlic, then pulse a few times until almost paste.
Combine shrimp in a large bowl with the remaining ingredients and mix well to combine.
Wear rubber gloves (lighter with gloves) and form shrimp for 4 carbs.
Heat a non-stick skillet over medium heat and spray with oil.
Add shrimp cakes to the heated grill and cook 4 minutes without disturbing, then flip gently and cook another 4 minutes.
Serve with fresh lime juice and top with thin slices of avocado.
Serving: 1 shrimp cake w / avocado, calories: 173kcal, carbohydrates: 5g, protein: 24g, fat: 5g, saturated fat: 1g, cholesterol: 172 mg, sodium: 321 mg, fiber: 2g, sugar: 1g
Blue Smart Points: 2
Green smart points: 3
Purple Smart Points: 2
Points +: 4
Keywords: Jalapeño Shrimp cakes, shrimp burgers, shrimp cakes, shrimp cakes recipe, spicy shrimp
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