Smaller than a shrimp cake, but not meant to be a meatball, I decided to call these tasty little morsels Shrimp Cake Bites! I made them for dinner the other night and we all loved them – not a single one remained. All you could hear from our 2yo was “more, more!” (she does occasionally remember to say please 🙂
They would also be perfect as finger food for parties or other events. Serve with toothpicks and your favorite dipping sauce, and they’ll be gone in 60 seconds!
Shrimp Cake Bites
1 pound raw shrimp (thawed if frozen), peeled and tails removed
1 small red onion, coarsely chopped
¼ cup almond flour*
1 teaspoon Old Bay Seasoning
Hot sauce – couple shakes
½ cup chopped cilantro
Coconut oil (or butter/ghee/lard etc) for frying
1. Place all ingredients (except coconut oil) in a food processor and process until everything is mixed together (but not pureed!)
2. Heat coconut oil in a large pan.
3. Scoop mixture and drop into the pan (I like to use this cookie scoop). Flatten each ball out a little as it cooks.
4. Cook about 10-12 minutes. Use a spatula to move the shrimp cakes around the pan for even cooking and make sure each one gets evenly cooked on both sides.
5. Cook in 2-3 batches.
6. Serve with your favorite dipping sauce!
*Note: I use almond flour because I don’t eat gluten. However you don’t have to use almond flour – you could substitute with breadcrumbs or a different type of flour, although I have not tried this yet.
Linking to: Real Food Wednesdays, Healthy 2day Wednesdays, Whole Food Wednesday, Allergy Free Wednesdays, Full Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Foodie Friday, Monday Mania, Make Your Own Mondays, Inspire Me Monday, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays