Jalapeño Shrimp Cakes

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado.

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.Jalapeño Shrimp Cakes

 

It’s really starting to feel like summer around here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited!! After a long weekend of going to BBQ’s and too many glasses of sangria, this week I am keeping it low carb and light. I love shrimp, it’s naturally lean and cooks in minutes, which makes it perfect for a quick weeknight meal.

I’ve attempted shrimp cakes in the past, but always had issues with them holding together well so this time I decided to pulse the raw shrimp in the food processor and that worked out perfect. I left some of the seeds from the jalapeno to give it a little heat but you can leave them out if you don’t like spicy food. My plan was to grill them, but the patties were a bit delicate and I decided to saute them on the pan instead which worked out perfect. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado.

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado.

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Jalapeño Shrimp Cakes

These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

Ingredients:

  • 1 lb shrimp, peeled and deveined (weight after peeled)
  • 1 large jalapeño, seeded and minced (for spicy, leave the seeds)
  • 1 garlic clove, minced
  • 3 medium scallions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons panko (use GF crumbs for gluten free)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper

For topping:

  • 4 lime wedges
  • 1/2 medium avocado, sliced thin

Directions:

  1. Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.
  2. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
  3. Using rubber gloves (easier with gloves), form shrimp into 4 patties.
  4. Heat a non-stick skillet over medium heat and spray with oil.
  5. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
  6. Serve with fresh lime juice and top with thin slices of avocado.

Makes 4.

Nutrition Information

Yield: 4 servings, Serving Size: 1 shrimp cake w/ avocado

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 4
  • Calories: 173 calories
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 172mg
  • Sodium: 321mg
  • Carbohydrates: 5g
  • Fiber: 2g
  • Sugar: 1g
  • Protein: 24g
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