Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing Recipes

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING image

Categories Shellfish Side Wheat/Gluten-Free Dinner Lunch Healthy

Yield 3-4

Number Of Ingredients 18

Ingredients

Shrimp Cakes:
1 pound raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapefio or Thai pepper
Salad:
4 ounces fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely chopped
Coconut Almond Dressing:
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
Pinch of sea salt

Steps:

In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside. Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top. Coconut Almond Dressing: Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.

PALEO MARYLAND CRAB CAKES

Paleo Maryland Crab Cakes image

Feel free to get creative! Add celery, jalapenos, or other ingredients. You can also use chopped shrimp in this recipe for shrimp cakes.

Provided by sammyc14

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

Ingredients

1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon lemon juice
1 ½ teaspoons seafood seasoning, such as Old Bay™
ground black pepper to taste
1 pound fresh lump crabmeat
¼ cup almond flour
1 tablespoon finely diced red pepper
2 teaspoons sliced green onion
1 tablespoon chopped fresh parsley
⅓ cup almond flour

Steps:

Grease a baking sheet.
Whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
Place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. Mix in 1/4 cup almond flour, peppers, green onions, and parsley.
Form mixture into 6 patties. Place 1/3 cup almond flour in a shallow bowl. Dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Bake crab cakes in the oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 4.3 g, Cholesterol 46.9 mg, Fat 6.8 g, Fiber 0.2 g, Protein 9.7 g, SaturatedFat 1 g, Sodium 272.6 mg, Sugar 0.3 g

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