Paleo Shrimp Cakes With Spinach Slaw And Coconut Al

Name: Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Heat several tablespoons of oil in a pan over medium heat.
3
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.
4
Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside.
5
Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top.
6
Coconut Almond Dressing:
7
Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency.
8
Whisk in the rest of the ingredients.
9
Add additional salt, herbs or red pepper flakes to taste.

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Shrimp Cakes:, 1 pound raw shrimp, shelled, deveined and roughly chopped, 1/4 cup coconut milk, 2 tablespoons chopped cilantro, and more.

Yes, Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Paleo Shrimp Cakes With Spinach Slaw And Coconut Almond Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions