Check out this great recipe for Shrimp Cakes from Wild Thyme with Chef Allison Davis!


Shrimp Cakes

Serves: 12 Shrimp Cakes

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  • 1 pound (raw) shrimp, peeled and deveined
  • 1 red or yellow bell pepper, finely chopped (optional)
  • 1 clove garlic, minced
  • 2 tablespoons scallions, thinly sliced
  • 1 tablespoon lime juice, freshly squeezed
  • 1/2 tablespoon of dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon chipotle chile, ground
  • large egg
  • ½ cup cilantro, finely chopped
  • ½ cup blanched almond flour (not almond meal)
  • 3 tablespoons grapeseed oil, for sautéing


  1. Place shrimp in food processor, pulse until finely chopped
  2. In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, salt, chipotle, egg and cilantro  (or place everything together in food processor until well blended)
  3. Form mixture into 12 (½) inch thick patties, dip each in almond flour, coating thoroughly
  4. In a large skillet, over medium heat, warm 1 tablespoon oil
  5. Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate
  6. Repeat with remaining cakes