PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING

PALEO SHRIMP CAKES WITH SPINACH SLAW AND COCONUT ALMOND DRESSING image

Yield 3-4

Number Of Ingredients 18

Shrimp Cakes:
1 pound raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapefio or Thai pepper
Salad:
4 ounces fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely chopped
Coconut Almond Dressing:
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
Pinch of sea salt

Steps:

In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky. Heat several tablespoons of oil in a pan over medium heat. For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes. Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside. Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top. Coconut Almond Dressing: Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.