Shrimp Cakes & Spicy Remoulade
Would you believe me if I told you these Shrimp Cakes were made in a muffin tin and ready in half an hour? While they are baking you whip up the Spicy Remoulade that is tangy, spicy and the most delicious way to top your shrimp cakes! If you love shrimp you have to try this one!
Ingredients
- 1 lb1 lb1 lb Raw Shrimp, cleaned and tails removed and chopped
- 1 tsp1 tsp1 tsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Celery, rib, diced
- 0.5 cup0.5 cup0.5 cup Onion, diced
- 2 Tbsp2 Tbsp2 Tbsp Coarse-Dijon Mustard (Noble Made)
- 3 Tbsp3 Tbsp3 Tbsp Horseradish, prepared & liquid drained
- 2 whole2 whole2 whole Eggs, whisked
- 2 Tbsp2 Tbsp2 Tbsp Flat Leaf Parsley, chopped
- 1 tsp1 tsp1 tsp Paprika
- 1 cup1 cup1 cup Almond Meal/Flour
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 1 cup1 cup1 cup Avocado Oil Mayonnaise
- 2 tsp2 tsp2 tsp Coarse-Dijon Mustard (Noble Made)
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, fresh
- 1 Tbsp1 Tbsp1 Tbsp Hot Sauce
- 2 Tbsp2 Tbsp2 Tbsp Capers, drained & chopped
- 1 tsp1 tsp1 tsp Primal Palate New Bae Seasoning
Spicy Remoulade
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Spray muffin tin with oil
- Preheat oven to 375°F
- Sauté onions & celery in oil till translucent
- Combine all of the shrimp cake ingredients in a large bowl, mix well with rubber spatula
- Fill muffin tins & press down well with fingers
- Bake 20 minutes
- Run knife around the edges to loosen
- While they are in the oven make your remoulade
- Combine all remoulade ingredients in a bowl, stirring well
- Enjoy this recipe by Penny's Primal!
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free GAPS Gluten Free Grain Free Paleo Pescetarian Specific Carbohydrate Diet Sugar FreeThis is our estimate based on online research. | |
Calories: | 465 |
Fat: | 44 g |
Carbohydrates: | 8 g |
Protein: | 14 g |
Cholesterol: | 180 g |
Sodium: | 1068 mg |
Fiber: | 3 g |
Sugars: | 1 g |
Calculated for total recipe. |
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