After preparing a plethora of Valentine's sweets, I once again have post-holiday “dessert burnout” syndrome. Thus, I now find myself constantly craving protein –for breakfast, lunch, dinner and even snacks.
I will be eating a lot of these tasty little seafood patties in this new phase of protein craze. Hence I am delighted to share one of my favorite recipes with you –this one for simple, savory shrimp cakes.
This gluten-free, high protein recipe for shrimp cakes is one of E's favorites and also my husband's. J won't eat it unless under duress, preferring grilled cheese and quesadillas to just about anything I make these days. Alas, we had a good run for so many years where he was completely adventurous in his eating.
Now he is a pure carbo-holic asking me to pack him a lunch of sweetened, flavored yogurt with fruit leather. I have defied this wish of his and lunch comes home untouched day after day. Yesterday, after another virgin lunch came in the door, I asked him what was up and he said, “Mom, if you'd only pack me something good, then I would eat it!” Ok, yogurt and fruit leather, here we come. Can't starve the boy.
As for myself? I'm sticking with the shrimp cakes.
Comments
29 responses to “Shrimp Cakes”
I am going to try your shrimp cakes. I am an extremely low-carber, so I am always looking for something to treat myself with… I’m not a cilantro fan, so I’ll drop that ingredient. The almond flour – perfect. Think I’ll use coconut oil for cooking them. Like you, I crave protein of almost any kind, for all my meals. The agave nectar is an interesting ingredient. I may also add in two TBS of minced sweet-n-hot jalapenos to give them a little bit of a pop. I’ll let you know how they turn out.
P.S. I have been doing low carb for about a year and a half. I’m an obstacle course runner (Tough Mudders, Spartans, Savage Races, etc.) – so I enjoy staying lean and limber.
Best,
John B.
John, it’s so nice to meet you here! I hope you love these burgers as much as we do and that you’ll stop back by to keep me in the loop on your competitions :-)
Made this tonight and modified for AIP, came out delicious and my family loved it! I used 2 lbs of shrimp so I doubled many of the ingredients and deleted the night shades (all pepper) and egg. Instead I used 2 tbs flax meal, parsley, onion, carrot, and celery (lime, garlic, agave and salt as per recipe). Rolled in almond flour as called for with no problems; made 13 cakes. Thanks Elana!
Arlyn, thanks for letting me know your family loved these shrimp cakes!
These sound amazing! Has anyone tried with crab instead of shrimp? What’s a good sauce to use with them? Maybe a mango salsa?
Best. Shrimp Cakes. Ever! I didn’t have any agave & thought the taste of honey might be too much, so I substituted demerara sugar. My mom doesn’t like cilantro so I used parsley instead. My family loved the shrimp cakes.
I used the food processor to chop the pepper, scallions, garlic & parsley, transferred to a colander & drained the liquid. Next I prepared the shrimp in the food processor & added what I previously processed, including the remaining ingredients.
I found the mixture easier to work with after I added some almond flour. Next time I will beat the egg before adding it to the food processor. I still lightly coated the patties with almond flour. The cooking time was spot on. I served broccoli slaw as a side.
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