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Shrimp Cakes with Pineapple Guacamole (Whole30, Paleo, + Gluten Free!)

Easy to make shrimp cakes, great as an appetizer or main
Prep Time10 mins
Cook Time5 mins
Chilling time20 mins
Total Time15 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: shrimp cake recipe, shrimp cakes with guacamole, whole30 shrimp cakes
Servings: 8 large shrimp cakes
Calories: 300kcal
Author: Jen Pinkston

Ingredients

Ingredients for Shrimp Cakes:

  • 1 lb peeled and deveined shrimp roughly chopped into ½" pieces
  • 2 eggs beaten
  • c. unsweetened coconut flakes
  • c. almond meal
  • ¼ c. white onion finely chopped
  • ¼ c. red bell pepper finely chopped
  • 2 t. lime juice
  • 1 t. paprika
  • ½ t. chili powder
  • 1 t. garlic powder
  • 1 t. salt
  • 2 Tbsp. + 2 Tbsp. avocado oil for cooking

Ingredients for Guacamole:

  • 3 medium ripe avocados halved and pitted
  • ½ small white onion finely chopped
  • 1 jalapeños seeded and minced
  • ¼ c. minced cilantro about one bunch
  • 1 c. pineapple finely chopped
  • 2 limes juiced
  • ½ t. garlic powder
  • sea salt and pepper to taste

Instructions

  • For the shrimp cakes, combine all ingredients (except the avocado oil) in a large bowl and mix well. Depending on the consistency you might want to add an additional tablespoon or two of the almond meal to bind together the wet ingredients.
  • Once combined, separate mixture into 8 even patties on a large plate or platter and refrigerate for 20-30 minutes. (This will help them to stay together and not fall apart while cooking.)
  • While the shrimp cakes are chilling, make your pineapple guacamole by combining all ingredients by hand in a medium sized bowl. Cover and refrigerate until ready to serve.
  • To cook the shrimp cakes, place a sauté pan over medium heat and add 2 Tbsp. avocado oil. Once the oil is hot, add three shrimp cakes and cook for about 2-3 minutes until the bottoms have become golden and crispy. Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.
  • For best taste, serve immediately with the pineapple guacamole! (Although we had these for leftovers the next day at lunch and they were still just as delicious!)

Nutrition

Calories: 300kcal | Carbohydrates: 15g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 184mg | Sodium: 762mg | Potassium: 523mg | Fiber: 7g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 2mg