Vietnamese Shrimp Cakes with Spicy Lime Dipping Sauce (Keto-Friendly)

Allergens

Shrimp (shellfish) - Eggs - Coconut (coconut flour and aminos)

Ingredients

• 8 oz fresh shrimp, peeled and deveined
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped green onions
• 1/2 cup sliced cucumber
• 1 lime, cut into wedges For the Spicy Lime Dipping Sauce:
• 1/4 cup coconut aminos
• 1/4 cup fresh lime juice
• 1 tablespoon sriracha
• 1 teaspoon fish sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated ginger

Instructions

1. In a food processor, combine shrimp, almond flour, coconut flour, eggs, salt, black pepper, and garlic powder. Pulse until well combined and shrimp is finely chopped. Transfer the mixture to a bowl, and fold in cilantro and green onions. Cover and refrigerate for 30 minutes to allow flavors to meld together. Divide the shrimp mixture into 8 equal portions and shape each portion into a cake. Heat oil in a large non stick pan over medium heat. Carefully place the cakes in the pan and cook until golden brown on both sides, about 3 4 minutes per side. While the cakes are cooking, prepare the dipping sauce by whisking together coconut aminos, lime juice, sriracha, fish sauce, garlic, and ginger. Serve shrimp cakes with sliced cucumber, lime wedges, and the spicy lime dipping sauce on the side.

Chef’s Insight

For an extra touch, garnish with fresh cilantro leaves and a sprinkle of sesame seeds.

Notes

Ensure the cakes are cooked thoroughly before serving to avoid any potential foodborne illnesses from undercooked shrimp.