Jalapeño Shrimp Cakes
—·American
Ingredients
- 1 lb shrimp (peeled and deveined (weight after peeled))
- 1 large jalapeño (seeded and minced (for spicy, leave the seeds))
- 1 garlic clove (minced)
- 3 medium scallions (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 2 tablespoons panko (use GF crumbs for gluten free)
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh ground black pepper
For topping:
- 4 lime wedges
- 1/2 medium avocado (sliced thin)
Instructions
6 steps
- 1
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.
- 2
Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
- 3
Using rubber gloves (easier with gloves), form shrimp into 4 patties.
- 4
Heat a non-stick skillet over medium heat and spray with oil.
- 5
Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
4 min - 6
Serve with fresh lime juice and top with thin slices of avocado.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
173cal
Protein
24.0g
Carbs
5.0g
Fat
5.0g
Fiber
2.0g
Sugar
1.0g
Sodium
321mg
Saturated Fat
1.0g
