Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing Food

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING image

Categories Shellfish Side Wheat/Gluten-Free Dinner Lunch Healthy

Yield 3-4

Number Of Ingredients 18

Ingredients

Shrimp Cakes:
1 pound raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapefio or Thai pepper
Salad:
4 ounces fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely chopped
Coconut Almond Dressing:
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
Pinch of sea salt

Steps:

In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside. Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top. Coconut Almond Dressing: Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.

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