Dessert

Jalapeño Shrimp Cakes

Golden shrimp cakes studded with jalapeño, garlic, scallions, and cilantro deliver a crisp, savory bite that gives way to sweet, tender shrimp inside. Bright lime and cool, creamy avocado slices balance the gentle heat with each forkful.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Jalapeño Shrimp Cakes
Total
28 min
Prep
20 min
Cook
8 min
Serves
4

Nutrition per Serving

Calories
173
Protein
24g
Carbs
5g
Fat
5g
Fiber
2g
Sugar
1g
Sodium
321mg

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 tbsp fresh cilantro (chopped)
  • 2 tbsp panko (use GF crumbs for gluten free)
  • 1/4 tsp sea salt
  • 1/8 tsp fresh ground black pepper
  • 4 lime wedges
  • 1/2 medium avocado (sliced thin)

Instructions

  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.