Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing Food
PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING
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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