Curry Shrimp Cakes

About

Use this recipe when you need to make the main component to your meal prepping or want a little snack. Shrimp is very low in protein, so munching on a shrimp cake between meals won’t force you to cut out eating the other meat you have prepped for the day. Shrimp of any size and brand of your choosing is mixed with cauliflower, egg, and a blend of vibrant spices including savory curry powder and orange-yellow turmeric. Fry the shrimp cakes in a pan in under 8 minutes and pair them with a very quickly made curry mayo dipping sauce. You can serve the shrimp cakes with the curry sauce directly on them or on the side. For storage, you can keep the shrimp cakes for up to 5 days in an airtight container in your refrigerator. For a meal, you can eat the shrimp cakes with prepared fried cauliflower “rice”, sauteed Keto vegetables, or a high-fat Carb Manager side dish with low carbs.

Shrimp Is Sold By Count, Then Weight.

Since shrimp conveniently grows into perfectly bite-sized food, they’re sold a little differently than other proteins. While most other meats can be simply weighed for sale, shrimp isn’t sold individually and comes in different sizes. Shrimp is first sold by count based on their size and then sold by the pound once they reach your hands to purchase. In a 1lb bag, you can expect to get 51-60 small, 41-50 medium, 31-35 large, or 21-25 jumbo shrimp.

Can I Use Pre-Cooked Shrimp?

If you’d like to have an even faster prep time or you just don’t have raw shrimp on hand, you can use pre-cooked shrimp. Pre-cooked shrimp will already be shelled and easier to mince quickly. The shrimp cakes will also cook very quickly because you’re just waiting for the egg to cook through. The drawbacks may be that your shrimp cakes are a little dry or don’t hold onto some of the fragrant spices used.

Ingredients

3 oz raw shrimp
1 oz cauliflower rice
1 large raw egg, yolk
⅛ teaspoon fish sauce (nam pla or nuoc mam)
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon onion powder
⅛ teaspoon curry powder
⅛ teaspoon ginger, ground
⅛ teaspoon turmeric, ground
⅛ teaspoon crushed red pepper flakes
1 teaspoon avocado oil
1 tablespoon mayonnaise

Instructions

Peel and devein the shrimp if necessary. If your shrimp has a lot of excess water on it, pat the shrimp dry with a paper towel too. Mince or small-dice the shrimp into equal pieces. The finer you mince the shrimp, the better your shrimp cakes will turn out. Add the minced shrimp to a mixing bowl and combine it with either thawed cauliflower rice from frozen or raw riced cauliflower. If your cauliflower rice came from frozen, make sure to drain away any excess water as well.
Mix the shrimp and cauliflower rice with egg yolk, fish sauce, salt, pepper, onion powder, curry powder, ginger powder, turmeric, and red pepper flakes. Once the mixture is evenly mixed, you can choose to marinate the shrimp in your refrigerator for an additional 30 minutes or continue straight on. Heat the avocado oil in a wide pan over medium-high heat. Meanwhile, portion the shrimp mixture with a large spoon.
When the oil is hot, scoop each portion into the pan and spread it out into thin cakes as they sizzle on the first side. Let the shrimp cakes cook until they’re golden brown on one side and most of the egg has cooked – about 3-4 minutes. Flip the cakes over and finish cooking them on the other side. Transfer the cooked shrimp cakes to a plate to rest temporarily when they’re done.
In a small mixing bowl or dish, stir together the mayonnaise with a pinch each of curry powder, garlic powder, and paprika (not listed). Since these are such small amounts, you don’t need to measure out the ingredients and instead just include a dash of each seasoning to your liking. If you’d like, you can briefly microwave your curry mayo sauce for 5-10 seconds just to warm and loosen up the sauce. Drizzle about ½ tablespoon of curry mayo over each shrimp cake to enjoy.