Ingredients

The following ingredients have 144 Servings
  • 1 pound (raw) shrimp, peeled and deveined
  • 1 red or yellow bell pepper, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons scallions, thinly sliced
  • 1 tablespoon lime juice, freshly squeezed
  • ½ teaspoon celtic sea salt (adjust to your taste, I like things salty)
  • ¼ teaspoon ground chipotle
  • 1 large egg
  • ½ cup cilantro, finely chopped
  • ½ cup blanched almond flour (not almond meal)
  • 3 tablespoons grapeseed oil, for sautéing

Instruction

  • Place shrimp in food processor, pulse until finely chopped
  • In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, salt, chipotle, egg and cilantro
  • Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
  • In a 9 inch skillet, over medium heat, warm 1 tablespoon oil
  • Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
  • Repeat with remaining cakes