Jalapeño Shrimp Cakes

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

For topping:

  • 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.



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