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Jalapeño Shrimp Cakes

4.41 from 5 votes

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.

Prep Time: 20

Cook Time: 8

Total Time: 30

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American

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.

Nutrition

Serving: 1shrimp cake w/ avocado, Calories: 173kcal, Carbohydrates: 5g, Protein: 24g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 172mg, Sodium: 321mg, Fiber: 2g, Sugar: 1g

- WW Points: 1

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