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.
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.
And by the way, don’t miss out on a chance to win a fantastic Blendtec Blender (2 winners) with my Countdown To Summer Pin-It-To-Win-It Contest happening right now!
Jalapeño Shrimp Cakes
Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg
- 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.
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