Shrimp Cakes With Zucchini Pasta

15 ingredients
1 steps

Ingredients

  • Shrimp Cakes
  • 8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
  • 2 small cloves garlic, mined
  • Small handful cilantro, minced
  • 2 tablespoons chives, chopped
  • 1 egg 1/4 cup almond flour 3 tablespoons coconut oil
  • salt
  • pepper
  • Zucchini Pasta
  • 2 medium zucchini
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • grated parmesan to taste
  • salt
  • pepper

Directions

  1. 1
    {"0":"Shrimp Cakes","2":"Chop the shrimp into small pieces and place in a medium bowl.","3":"Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated.","4":"If runny, add a little more almond flour just until the mixture sticks together.","5":"Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm.","6":"Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel.","8":"Zucchini Pasta","10":"Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center.","11":"Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel.","12":"Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft.","13":"Toss with butter and parmesan. Serve with shrimp cakes."}

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