Ingredients
Shrimp Cakes
8-12 medium shrimp, peeled, deveined (frozen or fresh is fine)
2 small cloves garlic, mined
Small handful cilantro, minced
2 tablespoons chives, chopped
1 egg 1/4 cup almond flour 3 tablespoons coconut oil
salt
pepper
Zucchini Pasta
2 medium zucchini
1 tablespoon butter
1 teaspoon thyme
grated parmesan to taste
salt
pepper
Preparation
Shrimp Cakes
Chop the shrimp into small pieces and place in a medium bowl. Add the egg, garlic, cilantro, chives, and almond flour. Stir until shrimp are coated. If runny, add a little more almond flour just until the mixture sticks together. Heat a cast-iron pan on the stovetop until hot. Add coconut oil and let it warm. Scoop the shrimp mixture into the pan in approximately half cup patties. Let cook and flip when one side is browned. When cooked, remove from pan and place on a paper towel.
Zucchini Pasta
Cut the ends off both zucchinis. Using a julienne peeler (my preference) or a vegetable peeler, peel the zucchinis until you reach the soft center. Place zucchini strips in a medium bowl. Toss with a bit of salt and let sit for 15 minutes. Squeeze water out of the zucchini using a kitchen towel. Heat a medium pan on the stovetop and cook zucchini with thyme, salt, and pepper, just until soft. Toss with butter and parmesan. Serve with shrimp cakes.
