Shrimp Cakes & Spicy Remoulade (Edit recipe)

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!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Penny's Primal

View original recipe

Serves: 6-8

Ingredients

1 lb Raw Shrimp, cleaned and tails removed and chopped
1 tsp Extra Virgin Olive Oil
1 whole Celery, rib, diced
0.5 cup Onion, diced
2 Tbsp Coarse-Dijon Mustard (Noble Made)
3 Tbsp Horseradish, prepared & liquid drained
2 whole Eggs, whisked
2 Tbsp Flat Leaf Parsley, chopped
1 tsp Paprika
1 cup Almond Meal/Flour
0.5 tsp Salt
0.5 tsp Black Pepper

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!