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.

Jalapeño Shrimp Cakes

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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. 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. 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

4.41 from 5 votes

1

Cals:173

Protein:24

Carbs:5

Fat:5

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.

Course: Dinner, Lunch

Cuisine: American

Prep: 20 mins

Cook: 8 mins

Total: 30 mins

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Yield: 4 servings

Serving Size: 1 shrimp cake w/ avocado

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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

Instructions

• 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.

Last Step:

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Notes

Makes 4.

Nutrition

Serving: 1 shrimp cake w/ avocado, Calories: 173 kcal, Carbohydrates: 5 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 172 mg, Sodium: 321 mg, Fiber: 2 g, Sugar: 1 g

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