Paleo Pecan-Crusted Shrimp Cakes

This recipe was inspired by my friend Sara’s amazing looking crab cake recipe. I tweaked it based on what I had at home because I needed to cook a lot to prep for this weekend. Check her recipe out on her Instagram. Here’s what mine looked like:

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Here’s how I tweaked it because I was too lazy to go shopping 🙂

Ingredients:

  • Around 15-20 shrimp deveined, tail removed, and chopped into small pieces
  • Garlic Powder
  • 1/4 cup coconut flour
  • Cumin
  • Thyme
  • 1/3 cup Tessamae’s Lemon Chesapeake
  • 1/2 avocado
  • 1/2 small yellow onion chopped finely
  • 4 bundles of green onion chopped
  • 2 eggs
  • 1 cup of pecans; chopped finely
  • Salt and Pepper

Directions:

  1. Combine all ingredients with the exception of 1 egg and your pecans. 
  2. In a bowl, whisk your second egg to serve as your egg wash.
  3. Make cakes with your mixture and dip into egg wash and again into chopped pecans.
  4. Fry in coconut oil at medium heat for about 3-5 minutes each side. (Sara suggests that it’s okay if these are a little burnt and I found that to be incredibly true and helpful! Having them a little crispy allowed for them to hold better.)
  5. You could serve this over salad or just eat as is 🙂

 

Crunchy Coconut Shrimp with Asparagus Cream Sauce and Carrot and Zoodle “Pasta” (Whole Life Challenge/Whole 30/Paleo/Primal)

Ingredients:

  • 1 pound of uncooked shrimp (deveined and tails removed)
  • Almond Flour
  • 3 small zucchinis julienned
  • 3 small carrots julienned
  • 8 stalks of asparagus (chopped into bite size pieces)
  • 2 eggs (yolks and whites separated)
  • Coconut Oil and Olive Oil
  • 1 can full fat coconut milk
  • Shredded unsweetened coconut flakes
  • 1 tsp of minced garlic

Directions:

  1. Separate egg whites in a bowl and a station for almond flour and shredded coconut. (I just used paper plates so I could throw them away)
  2. Dip each shrimp in almond flour, then egg white mixture, and then the shredded coconut. Put each shrimp in a fry pan with coconut oil. Be careful not to burn or toast too lightly. You want them to be crispy and brown. When done, put on a plate and set aside.
  3. Using the same pan (leave the toasted coconut scraps in there), add your two egg yolks beaten, the asparagus and the garlic. Saute for 1 minute then add the coconut milk. Stir until thick. 
  4. Add your julienned carrots and zucchini to another saute pan with olive oil, salt and pepper. Saute until soft. 
  5. Add your “pasta” mixture to a plate, top with crunchy coconut shrimp, and top with your asparagus cream sauce.
  6. Serve hot!

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Enjoy 🙂