This recipe like so many others that I make, came from Skinnytaste. What can I say, I just love the same flavors that Gina loves. Lime, cilantro, shrimp? Yum, yum, and yum! These cakes are so light and refreshing. They would be great served with sides, but I placed ours on top of salads. I could eat these delicious little cakes over and over again. And, best of all they are super easy and quick to put together. If you’re tired after a long day and you just need something quick but still healthy and full of flavor, give these a go!
Side note: I served the salads with some light organic tangerine dressing that we picked up at a farmer’s market.
- 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.