Low-Carb Shrimp Cakes

This Shrimp Cakes recipe boast loads of flavor in a low-carb package. Instead of using bread crumbs, like most shrimp cake and fritter recipes, this recipe uses almond flour. This makes them super easy to make and decreases the carb content, making them perfect for low-carb, keto, gluten-free, dairy-free, grain-free, and Paleo diets.

  • 1 clove garlic crushed
  • 1 large egg
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon lemon zest minced
  • 1/3 cup super fine almond flour
  • 1/4 cup green onions minced
  • 1/4 teaspoon sea salt
  • 12 ounces raw shrimp peeled and deveined
  • additional sea salt (optional)
  • 2 tablespoons avocado oil (or your favorite oil for frying)

Low-Carb Shrimp Cakes

  1. Rinse and completely dry shrimp, then chop them either by using a knife or by pulsing a few times in a food processor. If you use a food processor, be sure not to over process them into a shrimp puree.
  2. In a medium bowl mix together the egg, almond flour, green onions, hot pepper sauce, lemon zest, garlic, and 1/4 teaspoon of sea salt.
  3. Add the chopped shrimp to the egg mixture and stir together to combine.  Shape into 4 patties
  4. Preheat a large skillet over medium high heat. Add avocado oil. Add the shrimp cakes to the pan and lightly sprinkle with additional salt, if desired. When the first side of the patties has become golden-brown (about 3-4 minutes, turn and brown the other side (about 3-4 minutes more). Turn heat to low to cook through, if necessary.
  5. Remove patties to a serving plate and allow to cool 5 minutes or so before eating.

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