These Shrimp Cakes are an easy Cajun dish. They work great as an appetizer, or as a meal. The spice level is easy to adjust so you can make it milder or turn up the heat if you like it hot. Crab cakes can be overpowering, but I find that the shrimp is perfect.
Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook finely chop your shrimp.
Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties.
Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties.
In a small bowl combine Greek yogurt, paprika, pepper, garlic powder, oregano, onion powder, cayenne pepper, and thyme and stir well. Serve 2 Shrimp cakes with 3 tablespoons of sauce and top with freshly chopped parsley.
If you’d prefer to make salmon cakes or crab cakes you can swap out equal amounts.
Add salt to taste.
You can find salad shrimp in the canned foods, or frozen. I prefer frozen.
You can use a food processor to chop your shrimp.
A burger press makes perfectly uniform patties.
If you prefer a thinner sauce you can add a tablespoon or two of almond milk.
Weight Watchers: When using fat free yogurt for the sauce the points are: 7 Blue Plan Points : 9 Green Plan Points : 7 Purple Plan Points Ultimate Portion Fix: For the entire recipe: 1 Green Containers, 6 Red Containers, 4 Blue Containers, 4 Orange Containers, 6 Teaspoons. Per Serving (2 Cakes & 3 tbsp sauce): ¼ Green Container, 1 ½ Red Container, 1 Blue Container, 1 Orange Container, 1 ½ Teaspoon. 2B Mindset: Fill your plate with 50% vegetables for a complete lunch.