baja shrimp cakes with lime cilantro slaw
(Whole30, paleo, dairy and gluten free)
Baja Shrimp Cakes:
Yield: 6 Small Cakes
1 lb 16/20 raw Shrimp, peeled, divided
¼ Cup sliced Scallion, white parts only, divided
¼ Cup diced Jalapeno, 1 medium with seeds, divided
2 Tbsp. Cilantro, chopped, divided
½ tsp. hot sauce (I like Cholula) divided
1/8 tsp ground Cumin
1/8 tsp Kosher Salt
1 Tbsp. Whole30 Mayonnaise
2 Tbsp. Avocado Oil
1 Avocado
Method:
Take ½ of the shrimp and put into a food processor. Add 1 Tbsp Scallion, 1 Tbsp. Jalapeno, 1 Tbsp. Cilantro, ¼ tsp hot sauce the cumin and the kosher salt. Pulse until all ingredients are combined and shrimp resembles a paste.
Chop the other ½ lb of shrimp and roughly chop, approximately each shrimp into 5 pieces or so depending on how big you want the shrimp to be in the cake. Place chopped shrimp into a medium sized bowl and add mayonnaise and remaining 3 Tbsp. Scallion, 3 Tbsp. Jalapeno, 1 Tbsp Cilantro and ¼ tsp hot sauce. Add the shrimp paste and stir all ingredients together until well combined.
Form mixture into 6 cakes, about 2” in diameter and ¾” thick. Heat avocado oil in large non-stick skillet (I like Calphalon) on high heat until oil shimmers. Add shrimp cakes to pan and sear, unmoved, for 3 minutes each side. They should have a nice brown color and feel springy when pressed with your finger. Remove from pan and place on plate with paper towel to remove access oil. Serve on a bed of Lime Cilantro Slaw (recipe below), sliced avocado and additional cilantro and hot sauce dots.
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