How to make Shrimp Toast–Style Low-Carb Seafood Cakes
Prep time: 5 minutes | Cook time: 15 minutes| Serves 8
½ cup canned baby shrimp
4 tablespoons almond flour
2 tablespoons coconut aminos, plus more for dipping
2 tablespoons unsweetened almond milk
2 tablespoons light unsweetened canned coconut milk
1 large egg
½ teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon chopped parsley or dried
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
⅓ cup finely diced yellow onion
4 tablespoons almond flour
2 tablespoons coconut aminos, plus more for dipping
2 tablespoons unsweetened almond milk
2 tablespoons light unsweetened canned coconut milk
1 large egg
½ teaspoon garlic powder
½ teaspoon ginger powder
½ teaspoon chopped parsley or dried
¼ teaspoon salt
1 tablespoon extra-virgin olive oil
⅓ cup finely diced yellow onion
1.In
a large mixing bowl, combine the shrimp, almond flour, coconut
parsley, and salt. Mix well and set aside.
parsley, and salt. Mix well and set aside.
2.In
a medium skillet, heat the oil over medium heat. Cook the onion for
add to the shrimp mixture. Incorporate well.
add to the shrimp mixture. Incorporate well.
3.Scoop
a heaping tablespoon or two of the shrimp mixture into the same
shrimp mixture to make 8 cakes.
shrimp mixture to make 8 cakes.
4.Cook
the shrimp cakes for 3 to 4 minutes on each side, or until each side
cakes stick to the skillet, spray lightly with cooking spray to prevent
sticking.
cakes stick to the skillet, spray lightly with cooking spray to prevent
sticking.
5.Remove
the cakes from the heat and enjoy with additional coconut aminos on the side for dipping.
Per Serving(2 cakes):
Calories: 124; Protein: 7g; Fat: 9g; Carbohydrates: 5g; Fiber: 1g; Sugar:
2g; Sodium: 445mg
Calories: 124; Protein: 7g; Fat: 9g; Carbohydrates: 5g; Fiber: 1g; Sugar:
2g; Sodium: 445mg
