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.
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.
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.
- 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
- 4 lime wedges
- 1/2 medium avocado, sliced thin
- 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.
- Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
- Using rubber gloves (easier with gloves), form shrimp into 4 patties.
- Heat a non-stick skillet over medium heat and spray with oil.
- Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
- Serve with fresh lime juice and top with thin slices of avocado.
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