Tasty Keto Shrimp Cakes
If you love shrimp just as much as I love shrimp, these Tasty Keto Shrimp Cakes are for YOU! They are juicy, tender, and packed with flavor. These Tasty Keto Shrimp Cakes always seem to disappear fast in my household. My guests have no idea how healthy this shrimp cakes recipe is. The patties are formed using almond flour instead of breadcrumbs. They are wonderfully crispy, and delicious!
This is an interestingly healthy way to use shrimp but it’s also one of the best ways to make a pound of shrimp go a long way. I’ve had salmon cakes in the past, and I love a great crab cake recipe but these shrimp cakes are my go to now that I’ve adopted a low carb/keto lifestyle.
The ingredients in this recipe are so simple, and come together for an easy appetizer, a side with dinner or lunch. Or have them as the main course if you wish. I guarantee your family will fall in love with these amazing shrimp cakes, and wouldn’t mind the fact that they’re keto. This recipe is a winner!
Tasty Keto Shrimp Cakes
- 1 lb shrimp (cleaned, peeled, and deveined)
- 1½ tbsp cilantro (chopped)
- 1 tbsp scallions or chives (chopped)
- 3 garlic cloves (minced)
- 1 small sweet onion (chopped)
- 1½ tsp fresh ginger (minced)
- scotch bonnet pepper (diced)
- zest from a lemon
- 1½ tbsp of olive oil (for frying)
- 1½ tsp Old bay seasoning
- 1 egg
- 3/4 cup almond flour
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Finely chop shrimp (you could also use a food processor).
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Combine the chopped shrimp, old bay, lemon zest, minced garlic, minced ginger, chopped onion, scotch bonnet pepper, scallions, cilantro, egg, and almond flour in a medium bowl, and mix well.
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Form evenly sized shrimp cakes.
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In a skillet over medium heat, warm olive oil, and add shrimp cakes. Cook on each side for 3-5 minutes until golden brown and cooked through.