Shrimp Kofta (Edit recipe)

Kofta is typically made with various ground meats, but I wanted to make a pescatarian version as a hearty appetizer. These Shrimp Kofta are a simple, protein-packed solution and they come together quickly by combining ingredients into a food processor and mixing until a paste-like consistency is formed. The ground mix is formed into patties and pan-fried in olive oil.

20 minutes

4 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	330
Fat:	16 g
Carbohydrates:	14 g
Protein:	30 g
Cholesterol:	330 g
Sodium:	1707 mg
Fiber:	1 g
Sugars:	0 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 2-4

Ingredients

1 lb Raw Shrimp, peeled and deveined
0.5 cup Yellow Onion, diced
2 clove Garlic
1 Tbsp Primal Palate Seafood Seasoning
0.5 tsp Himalayan Pink Salt
.25 cup Gluten Free Flour
2 Tbsp Olive Oil

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Process

Cook Mode

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

Add ingredients to the bowl of a food processor. Secure lid and pulse several times, until ingredients are broken up and just combined into a paste-like mixture. Do not overmix.
In a large skillet heated to medium-high, add 2 tablespoons olive oil. Use a 3-tablespoon scoop to drop shrimp mixture into the oil. Flatten each with the back of a spatula. Cook for 2 minutes, then flip and cook for an additional 2 minutes.
Drain patties on a paper towel-lined plate while you work in batches. The recipe yields 10 patties.
Serve with a side of Greek yogurt and lemon wedges or drizzled with sriracha or your favorite hot sauce.