Shrimp Cakes With Zucchini Pasta Recipe

Name: Shrimp Cakes With Zucchini Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Cakes; 8-12 medium shrimp, peeled, deveined (frozen or fresh is fine); 2 small cloves garlic, mined; Small handful cilantro, minced; 2 tablespoons chives, chopped; 1 egg 1/4 cup almond flour 3 tablespoons coconut oil; salt; pepper; Zucchini Pasta; 2 medium zucchini; 1 tablespoon butter; 1 teaspoon thyme; grated parmesan to taste; salt; pepper

Servings: persons

Shrimp Cakes
8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
2 small cloves garlic, mined
Small handful cilantro, minced
2 tablespoons chives, chopped
1 egg 1/4 cup almond flour 3 tablespoons coconut oil
salt
pepper
Zucchini Pasta
2 medium zucchini
1 tablespoon butter
1 teaspoon thyme
grated parmesan to taste
salt
pepper

1
Shrimp Cakes
2
Chop the shrimp into small pieces and place in a medium bowl.
3
Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated.
4
If runny, add a little more almond flour just until the mixture sticks together.
5
Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm.
6
Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel.
7
Zucchini Pasta
8
Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center.
9
Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel.
10
Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft.
11
Toss with butter and parmesan. Serve with shrimp cakes.

491

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: Shrimp Cakes, 8-12 medium shrimp, peeled, deveined (frozen or fresh is fine), 2 small cloves garlic, mined, Small handful cilantro, minced, and more.

Yes, Shrimp Cakes With Zucchini Pasta falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shrimp Cakes With Zucchini Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions