Go Back
–+ servings

Low Carb Shrimp Cakes with Avocado Salsa

Spicy and crispy shrimp cakes that are a family favorite. Stay in Keto while enjoying this healthy dish. You can prepare them ahead of time, refrigerate and cook when ready to serve.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 cakes
Course: Apppetizer, Main Dish
Ingredients Method Notes

Ingredients
  

FOR THE CAKES
  • 2 lb shrimp raw, cleaned and deveined
  • 5 tbsp coconut flour
  • 1/2 cup purple onion minced
  • 1/2 cup red bell pepper minced
  • 1/2 cup celery minced
  • 4 tbsp fresh parsley finely chopped
  • 2 tbsp mayo I used homemade w/ avocado oil
  • 2 tsp dijon
  • 1 large pastured egg
  • 3 tbsp fresh squeezed lemon juice
  • 2 tsp Old Bay Seasoning
  • 1 tsp garlic powder
  • 1/4 cup Gluten Free or No Carb Bread Crumbs I used these...https://www.thinslimfoods.com/index.php?main_page=product_info&cPath=8&products_id=141
  • extra virgin olive oil
FOR THE SALSA
  • 1 avocado I used haas
  • 1 tbsp fresh squeezed lemon juice
  • 1 cup fresh Pico de Gallo
  • 2 tbsp mayo I used homemade
  • 1/2 tsp kosher sea salt
  • optional hot sauce

Method
 

SHRIMP CAKES
  1. Place the clean deveined shrimp the bowl of the food processor. and pulse until a chunky paste forms. Add to a large bowl.
  2. Add coconut flour and all the rest of the ingredients and stir until well combined.
  3. Form into cakes.
  4. Dip each cake into bread crumbs. (You can refrigerate until ready to cook and serve)
  5. In a large fry pan, heat the oil on medium high. Sauté about 6 to 8 minutes per side until cooked through
Avocado Salsa
  1. Place the avocado in a bowl. Using a fork mash the avocado.
  2. Add the rest of the ingredients and mix well. Serve along side the shrimp cake.

Notes

Tried this recipe?

Let us know how it was!