173 Cals 24 Protein 5 Carbs 5 Fats
PREP TIME:
20 mins
COOK TIME:
8 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch
CUISINE:American
These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.
INGREDIENTS
1 lb shrimp, peeled and deveined (weight after peeled)
1 large jalapeño, seeded and minced (for spicy, leave the seeds)
1 garlic clove, minced
3 medium scallions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons panko, use GF crumbs for gluten free
1/4 teaspoon sea salt
1/8 teaspoon fresh ground black pepper
For topping:
4 lime wedges
1/2 medium avocado, sliced thin
INSTRUCTIONS
Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.
Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
Using rubber gloves (easier with gloves), form shrimp into 4 patties.
Heat a non-stick skillet over medium heat and spray with oil.
Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.
Serve with fresh lime juice and top with thin slices of avocado.
NOTES
Makes 4.
Serving: 1shrimp cake w/ avocado, Calories: 173kcal, Carbohydrates: 5g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 172mg, Sodium: 321mg, Fiber: 2g, Sugar: 1gBlue Smart Points:2Green Smart Points:3Purple Smart Points:2Points +:4