Description
These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado.
Yield: 4servings | Serving Size: 1shrimp cake w/ avocado
Ingredients
1lbshrimp, peeled and deveined (weight after peeled)
1large jalapeño, seeded and minced (for spicy, leave the seeds)
1garlic clove, minced
3medium scallions, chopped
2tablespoonsfresh cilantro, chopped
2tablespoonspanko, use GF crumbs for gluten free
1/4teaspoonsea salt
1/8teaspoonfresh ground black pepper
For topping:
4lime wedges
1/2medium avocado, sliced thin
Instructions
- 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 pasty.
- Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
Using rubber gloves (easier with gloves), form shrimp into 4 patties.
Heat a non-stick skillet over medium heat and spray with oil.
- Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
Serve with fresh lime juice and top with thin slices of avocado.
Last Step:
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Notes
Makes 4.
Nutrition
Serving: 1shrimp cake w/ avocado, Calories: 173kcal, Carbohydrates: 5g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 172mg, Sodium: 321mg, Fiber: 2g, Sugar: 1g
