No, there is not a typo in this post’s title… we are having SHRIMP CAKES not crab cakes. Are you excited?
Shrimp cakes stuffed with delicious shrimp (duh), lime zest, adobo sauce, chipotle peppers, shredded sweet potato, jalapeño, red bell pepper, and cilantro. Fresh, tangy, spicy, sweet, and crunchy… yum! So many awesome adjectives (and flavors) that are sautéed up in delicious coconut oil yielding perfect little chipotle shrimp patties. You approve? Good, you should. These shrimp cakes can totally be eaten by themselves but to make a meal out of it, I decided to throw them on top of some crazy healthy cauliflower rice then top them with a quick and easy chunky avocado salsa. Not guac, avocado salsa. There is a difference.
So I don’t know if you’ve noticed but cauliflower rice is totally having a moment right now and I’m jumping all in on it because I freaking LOVE cauliflower. I’ve been known to park it next to the veggie tray at parties and devour the entire cauliflower section. Whoops. Whoever thought to mince up beautiful cauliflower and serve it as rice… I LOVE YOU.
Oh and if you are a cauliflower hater… please please please try cauliflower rice before you knock it. It’s so fresh and tasty! Tom swore he wouldn’t like it… and he was wrong. I love making him wrong when it comes to food. I also just love to be right but especially when it comes to food and Tom (lol #marriage). Ok enough ramblings, recipe time!!
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 limes, zested (save limes for avocado salsa)
- 1-2 tablespoons adobo sauce plus 2-4 chipotle peppers from canned chipotles in adobo (exact amounts depend on how spicy you like it...)
- 1 large sweet potato, peeled and shredded on a box grater or food processor (about 2-2.5 cups)
- 1 jalapeño, seeded and minced
- 1 red bell pepper, very finely chopped
- 1/4 cup minced cilantro
- healthy pinch sea salt and pepper
- coconut oil, for cooking
- 1 cauliflower, greens removed and cut into several even sections
- 1 tablespoon olive oil
- healthy pinch sea salt and black pepper
- 1/2 teaspoon cayenne pepper
- 1 bunch of cilantro, minced (about 1/2 cup)
- 1 large avocado; halved, pitted, and diced
- 1 cup cherry tomatoes, halved
- 2 shallots, minced
- 1 red fresno chile pepper, seeded and minced
- 2 tablespoons minced cilantro
- juice of two limes
- healthy pinch sea salt and pepper
Instructions
- Prep shrimp cakes: Add 2/3rds of the shrimp plus lime zest, adobo sauce, and chipotle peppers to a food processor then pulse until a paste forms (about 30 seconds). Transfer shrimp paste (sounds so gross, I know) to a large bowl. Add in remaining shrimp (roughly chopped), shredded sweet potato, jalapeño, bell pepper, cilantro, and a healthy pinch sea salt and pepper. Stir mixture using a wooden spoon until well combined. Form mixture into eight equal sized patties.
- Prep cauliflower rice: Place cauliflower chunks in a food processor then pulse until only small rice-sized bits remain (you may have to remove the lid and stir around the larger pieces to get everything pulsed enough). Alternatively, you could grate the cauliflower chunks on the medium-sized holes of box grater. Transfer uncooked cauliflower rice to a clean towel or paper towel and press to remove any excess moisture.
- Cook cauliflower rice: Heat olive oil in a large skillet over medium heat. Add uncooked cauliflower rice then sauté for 5 minutes with the lid off then cover and cook for an additional 5 minutes. Remove from heat, stir in minced cilantro then season with sea salt, pepper, and cayenne, to taste.
- Cook shrimp cakes: Heat one tablespoon coconut oil in a large skillet over medium heat. Add half of the patties and cook for 2-4 minutes or until the bottoms are crispy and golden (and hold together when picked up with a spatula). Flip patties and cook for an additional 2-4 minutes on the other side (until golden and crispy again). Repeat until all shrimp cakes are cooked.
- Make avocado salsa: Combine all salsa ingredients in a medium bowl then stir to combine. Season with sea salt and pepper, to taste.
- Assemble: Add 1/2 cup of cilantro cauliflower rice to a plate, top with one chipotle shrimp cake then a spoonful of chunky avocado salsa!
Hey! We made it to Wednesday… only a few more days left until the weekend woohooooo!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your shrimp cakes in action. Byyyeeeee, friends!
– a
Annie @ The Garlic Diaries
Oh man…I am kind of freaking out over how amazing these look and sound…so creative! I love, love, love the idea of making shrimp cakes instead of crab cakes…so awesome!
Adrienne
Ahh omg thank you!!!! They were fun to make and EAT. So many awesome flavors 🙂