These little shrimp cakes were so delicious! The recipe is one that you can change up according to your family’s preference!
The jalapeno was something I added because, I’m in the south, where we love tex-mex and super spicy foods! You could even add some cayenne if you’d like to bump up the spice a little more! If you have a more sensitive palate, consider leaving those out.
I could even see someone doing a Cajun twist! Hmm… that may be what I try next! The first time that I made this, I 
used regular, wild caught shrimp and chopped them up into smaller pieces. This time, I found some tiny shrimp (wild caught with no preservatives) at Costco that worked perfect! It sped the whole process up a little since I was able to skip that step.
You can substitute the protein as well! Lobster or crab would be delicious with this recipe!
This is fairly quick to prepare, the dicing of all of the ingredients is the most time consuming part. 
I did find this nifty little tool that speeds up the herb portion…the herb stripper!
I know, it’s not rocket science, but it works splendidly! I found this one at World Market, but you can also buy them here! It’s just one of those simple little tools that aren’t entirely necessary, but make life better! 🙂
Anywho, I prefer using the almond flour, just because I tend to like the texture of it best. But you can use either almond or coconut flour.
That being said, every brand is a little bit different in its moisture content, etc., so I find that recipes can vary just a bit. In addition, egg sizes vary a little as well! I always buy the x-large, organic eggs. Depending on your egg size, you may need a little more or a little less flour. 
Start with the recommended amount of flour, and then increase it as needed to make your mixture a little thicker. Remember the egg/flour part is what “holds it together”.
Also, because there is little holding them together, make sure you don’t flip them too soon! They should cook a good 2-3 min before even attempting it or they will fall apart! (After all, we all know broken cakes aren’t as delicious…)
My serving suggestion is guacamole! I’m super excited to see what y’all do to change it up! Make sure to come back and let me know how yours turns out! xoxo
- 1 pound (454 g) raw, wild-caught shrimp, peeled and deveined
- 1/2 cup (75 g) finely chopped red or orange bell pepper
- 2 scallions (I used chives - forgot scallions!) chopped
- 2 tablespoons (2 g) fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tablespoon diced jalapeno
- 2 tablespoons (7 g) almond flour (add by tablespoon as needed) or 3-4 tablespoons (7-9 g) coconut flour
- 2 eggs, beaten
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 teaspoons coconut oil
- Chop or dice the shrimp into bite-sized pieces. Combine the shrimp, bell pepper, scallions, cilantro, garlic, jalapeno, flour, eggs, and spices. Allow the mixture to sit for 1 minute to allow the flour to soak up some of the liquid. The mixture will be wet, but if it is too wet continue to a flour for it to stick together and form patties.
- Meanwhile, add the coconut oil to the pan and heat over medium high heat.
- Add the cakes to the heated skillet, making sure not to overcrowd! Allow the cakes to cook for 2-3 minutes before attempting to flip or they could fall apart! Carefully flip the cakes and cook on the other side for an additional 2-3 minutes or until thoroughly cooked through. Serve warm!
