About
If your main course is lacking a substantial side, this recipe should hit the spot! Chopped shrimp pairs so well with seasoned cauliflower rice, and the “rice” cooks to the perfect golden brown crisp in a skillet. You can top your shrimp cakes with extra sesame seeds, soy sauce, or green onions!
*Recipe Note: Please use 2 TB of coconut oil when frying your shrimp cakes. Only 1TB of oil is noted in the recipe for accurate nutrition calculation.
Ingredients
- 2 ¾ oz crustaceans shrimp mixed species raw
- 4 ounce cauliflower rice
- ½ tablespoon, chopped green onions
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon, whole pieces sesame seeds
- ½ teaspoon soy sauce
- 1 large raw egg
- 1 tablespoon coconut oil
Instructions
- Peel your shrimp, if necessary, and mince it into small pieces. The finer you can chop the shrimp, the better this recipe will turn out.
- In a bowl, combine the shrimp with all the other ingredients except for the coconut oil. Then, melt the coconut oil in a medium skillet over medium heat. *Remember, you will be using 2 TB of oil for this recipe.
- Divide the shrimp mix into two portions. Use a spoon or your hands to drop the two portions in the hot oil. Then, use a spatula to shape and form your cakes.
- Cook the shrimp cakes for 1-2 minutes. Then, reduce the heat to a medium-low temperature. You may want to cover the cakes with a lid so they cook through evenly before the oil burns. Cook the shrimp cakes for 3-4 minutes per side. Low and slow is the way to go. You may cook longer to make flipping the cakes easier.
- Once cooked, serve the shrimp cakes with your favorite topping or as is!
Nutrition Facts
- Servings: 2
- Calories: 147.3kcal/616.1kJ (per serving)
- Fat: 10.4g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 9.8g (per serving)
