Tag Archives: Shrimp

Coconut Shrimp Cakes with Creamy Avocado Dressing

Coconut Shrimp Cakes with Creamy Avocado Dressing

shrimp shellfish paleo coconut avocado cake onion protein

A little twist on the typical crab cake. I had a pound of frozen shrimp in the freezer and went on a search for a paleo, gluten-free shrimp recipe. I stumbled on this one and followed it to a “t”.

shrimp shellfish paleo coconut avocado cake onion protein

The only tweak I did make from the original recipe was pairing the shrimp cakes with this tasty, creamy avocado dressing. it was simple to whip up and really light and creamy.

shrimp paleo coconut avocado cake onion protein shellfish

I topped some mixed greens with the shrimp cakes, added a dollop of creamy avocado dressing, a squirt of lemon and sprinkled the green onions on the top. Delectable.

This recipe can easily be made gluten-free by using gluten-free sriracha.

{ I always use organics whenever available }

Shrimp Cakes with Creamy Avocado Dressing
 
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Author:
Recipe type: Paleo, Gluten-Free
Serves: 4
Ingredients
  • SHRIMP CAKES:
  • 1 pound cooked shrimp (shelled, cleaned, tails cut off)
  • 1 cup dried, unsweetened coconut, divided (⅔ cup, ⅓ cup)
  • 2 diced green onions (keep the white part and the green part separate)
  • 1 teaspoon Dijon mustard
  • 1 egg
  • Squirt of sriracha
  • Zest from 1 lemon
  • 1 lemon wedged
  • A generous pinch of salt and pepper
  • 3 -5 Tablespoons coconut oil for cooking
  • DRESSING:
  • 1 avocado
  • 2 teaspoons wasabi paste
  • ⅓ cup Water
  • 1 Tablespoon Coconut Aminos (can sub with soy sauce)
  • 1 Tablespoon red pepper infused rice vinegar
  • Dash of Sea Salt
Instructions
  1. Put cooked shrimp in food processor and pulse until shrimp is the finely chopped, almost paste-like.
  2. In a medium bowl combine shrimp, ⅔ cup shredded coconut, white parts of green onions, dijon mustard, egg, sriracha, lemon zest, salt/pepper. Combine with a fork until all ingredients are well blended.
  3. Place ⅓ cup of the remaining coconut in a separate small bowl.
  4. Heat 3 tablespoons coconut oil on medium/low. To test oil, drizzle a drop of water in the pan and see if it pops. If it does, your oil is ready.
  5. Form about 2 - 3 tablespoons of shrimp mixture into a flat patty, about a ½ inch thick.
  6. Sprinkle one side of the patty with shredded coconut (press it into the patty), turn it over and do the same on the other side.
  7. Place patty in heated oil. Cook about 3 - 4 minutes each side until nicely browned.
  8. Repeat until all patties have been cooked. You may have to do 2 rounds as all the patties may not fit in your pan at one time.
  9. Place cooked patties on a plate lined with a couple of paper towels to soak up excess oil.
  10. DRESSING:
  11. Place all ingredients for dressing in a food processor and blend thoroughly.
  12. SERVING SUGGESTION:
  13. Top some mixed greens with shrimp cakes, a dollop of avocado dressing, a squirt of lemon and a sprinkle of green onions.
  14. Enjoy!

 

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Paleo Thai Curry Coconut Shrimp

Paleo Thai Curry Coconut Shrimp

thai coconut curry shrimp paleo gluten free

3 of my favorite things…Thai, Coconut and Shrimp! Ok, 4 of my favorite things, it’s also Paleo.

This shiz is so friggin good. It is well worth the steps.

I found this recipe at PaleOMG.com and was feeling adventurous. I really thought it would be harder but the instructions were laid out so well that they turned out PERFECT. Not just perfect, more like impressive. Just take it one step at a time.

thai coconut curry shrimp paleo gluten free

There were definitely some pats on the back with this one. This is one of those recipes you’ll want to pull out for company because your guests will think you went to cooking school or something. These little shrimps may be little but they are far from little on taste. So much flavor in this combination of ingredients.

I was really proud how well this turned out. I’ve not had a lot of good luck with “breading” in paleo recipes but this one nailed it. I liked it so much in fact that all the shrimp pictured was gone in 2 days and I’ve already purchased another pound of shrimp to do it all over again. It’s THAT good.

thai coconut curry shrimp paleo gluten free

Serving suggestion: serve with a sweet chili sauce dipping sauce, a squirt of lime, a drizzle of honey, or on a bed of quinoa vegetable fried rice

{ I always choose organics whenever available }

Paleo Thai Curry Coconut Shrimp
 
Prep time
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Author:
Serves: 4
Ingredients
  • 1 lb uncooked, deveined shrimp, peeled
  • 3 ounces coconut milk
  • 3 egg whites, whisked
  • ⅓ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons curry powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon sriracha
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon minced garlic
  • 3 tablespoon coconut oil
Instructions
  1. You will need 3 bowls.
  2. bowl for the egg whites that you will whisk until foamy.
  3. bowl for a mixture of coconut flour, 2 tablespoons curry powder, cayenne pepper, sea salt, pepper.
  4. The third bowl has the unsweetened shredded coconut.
  5. Keep a plate at the end of the bowls for the coated shrimps.
  6. Put the bowls in this order, raw shrimp, egg whites, coconut flour/spice mixture, shredded coconut and a plate.
  7. Now it's time to coat the shrimp. First, dip the shrimp in the egg, then coat with the coconut flour/spice mixture, then finish off coating with the shredded coconut (press shrimp down into shredded coconut, it will stick better), place on plate.
  8. Once all the shrimp is coated, heat a large skillet and heat the coconut oil on medium. Add the garlic and mix in.
  9. Once the garlic starts to become fragrant, add sriracha, 1 tablespoon curry powder and coconut milk. Heat on medium until mixture starts to thicken up, should take a minute or two. Once thickened up and bubbly, add shrimp.
  10. Cook shrimp on each side on medium/high until browned. Should take about 4 - 5 minutes per side.
  11. Remove shrimp from oil with slotted spoon and lay on a layer of paper towels on a plate to soak up more of the oil.
  12. Serve with your favorite dipping sauce. I used a sweet chili sauce but honey or a squirt of lime juice is delicious too.
  13. These also reheat really good. Just pop them in the microwave and eat up.

 

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Paleo Mexican Shrimp Cocktail

Paleo Mexican Shrimp Cocktail 

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

I know Spring will be here eventually but you would never know it from the snow storm we had yesterday. In APRIL no less. I wanted to make something fresh and fabulous to remind me that one day we will be in shorts having backyard parties and will feel the warm sun on my face.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

This recipe is so easy. Look at all the colors. So there you go, it’s easy, pretty, Paleo, delicious, makes a great appetizer or summer salad.  I made lettuce wraps with mine.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

Paleo Mexican Shrimp Cocktail
 
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Paleo Mexican Shrimp Cocktail
Author:
Recipe type: Salad, Paleo, Seafood, Protein
Serves: Many
Ingredients
  • 1 lb medium shrimp (cooked, peeled, deveined)
  • 1 cup red onion, diced
  • 1 cup cucumber, peeled and diced
  • 1 stalk of celery, diced
  • 1 jalapeño pepper, minced
  • 3 fresh chopped roma tomatoes with juice
  • 3 tbsp lime juice
  • 1½ tbsp hot sauce (I used sriracha)
  • 1 avocado, chunked
  • Sea salt and pepper to taste
  • **Optional: 1 tbsp chopped cilantro**
Instructions
  1. Slice shrimp into chunks, I cut mine into thirds.
  2. In a large bowl, combine everything, adding avocado last.
  3. Let marinate in the fridge for about an hour.
  4. Serve. Yes, it's that easy.