Curry Shrimp Cakes w Vegetable Hash Meal Prep

About

In less than 40 minutes, you can have your main meal prepped for the week! This Keto meal prep recipe includes fragrant and flavorful curry shrimp cakes with a healthy vegetables hash side dish and a curry-flavored mayonnaise dipping sauce. Juicy shrimp is chopped and marinated with a blend of East Indian-inspired spices, including curry powder and bright yellow turmeric. Finely shredded veggies are cooked to a crisp in a hot pan, just like you would do to hashed potatoes and breakfast. Pairing the meal with a curry mayo is an easy way to add Keto fat to your meal. This is especially good for those who follow the Keto diet but don’t like including tons of oils in their cooking. Keep the finished meals sealed airtight in your meal prep containers in your refrigerator for up to 5 days. Just microwave to re-heat!

Can I Use My Favorite Brand Of Curry Mayonnaise?

If you live outside of the United States, you likely have some options at your local grocery store for branded bottles of curry-flavored mayo or aioli. If you live within the United States, while some common brands produce this type of condiment, it’s a less-standard practice to put them on grocery store shelves here. You will be best off following this recipe to make your own curry mayo. However, you can check the nutrition label to ensure there isn’t any added sugar in your favorite brand of curry sauce.

Does It Matter What Size Shrimp I Use?

Since you are mincing your shrimp for the shrimp cakes, it doesn’t matter too much which size shrimp you used. If you’d like to save some money, you can select large or medium-sized shrimp for the recipe instead of jumbo. The quality of the shrimp shouldn’t be any different between those three sizes. Avoid anything smaller than medium shrimp or larger than jumbo.

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
4 oz cauliflower rice
3 oz brown mushrooms
6 oz zucchini
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
4 leaf basil
1 tablespoon butter, unsalted
1 teaspoon lemon juice
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 your meal prep containers to rest while you make the vegetable hash.
Add the second amount of riced cauliflower to a large mixing bowl. Again, you can choose between thawed from frozen or raw cauliflower, following the same recommendation made earlier. Use a large cheese grater to shred the mushrooms and zucchini like you would shred a potato for hash browns. Mix the mushroom and zucchini shreds into the large mixing bowl along with salt, pepper, onion powder, and chopped basil.
Use the same pan you used to cook the shrimp cakes to cook the vegetable hash. Heat the pan without any new oil over high heat on the stove. When the pan is hot, add the vegetable hash and spread it out in the pan. Let the hash cook on one side until the vegetables and spices char to a dark golden brown. Then, stir the hash in the pan as the vegetables continue charring in the heat. Squeeze the lemon juice into the pan to infuse the hash, then reduce the stove heat to very low.
Add butter to the pan, and let it melt. Stir the pan ingredients until the hash has a buttery coating. Remove the pan from the heat and distribute the vegetable hash amongst your meal prep containers with the shrimp cakes. Finally, 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. 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.