Ingredients

The following ingredients have 144 Servings
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 cups crushed pork rinds, divided (get them here)
  • 2 green onions
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 tablespoons chopped fresh cilantro, more to taste
  • 1 tablespoon sriracha, more to taste
  • 1 tablespoon gluten free soy sauce or coconut aminos (get it here)
  • 1 tablespoon lime juice
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons fish sauce (I use this brand)
  • 1 teaspoon lime zest
  • oil for frying (I like avocado oil or coconut oil)
  • Lime wedges for serving

Instruction

  • Place all of the ingredients (minus 1 cup of the pork rinds) into a food processor. Pulse until the mixture forms a thick paste.
  • Using wet hands or a large spoon, form the mixture into 12 even sized balls and place onto a parchment paper lined tray. The mixture will be wet and sticky. This is normal
  • Spread the remaining 1 cup of pork rinds into a shallow bowl. Coat each ball of shrimp paste in the crushed pork rinds.
  • Once well coated, press between your hands, forming a patty. Repeat this process with all of the balls of shrimp paste.
  • Heat 2 inches of oil in a dutch oven or sauce pan until very hot.
  • Place the patties into the hot oil, 2 to 4 at a time. Fry for 5 minutes, turning halfway through.