If you’re a shrimp lover these low carb shrimp cakes are just for you! Shrimp is low in fat, but adding cheese to these makes them great for a keto friendly dinner.
These low carb shrimp cakes are an adaption from a previous recipe from Natasha’s Kitchen.
In addition to her recipe, the lemon aioli sauce is an addition I think should be added. I wanted to make this more keto friendly by omitting the flour for a mixture of almond meal, whey protein isolate, and xanthan gum.
What this does is recreate the stickiness caused by the gluten in regular flour from moisture. Blanched almond flour or whey protein isolate can’t do this separately.
“Farm raised shrimp” or “wild caught shrimp”
Wild caught is always the way to go here. Farm raised is brought under contaminated waters with all sorts of issues. Personally, wild caught shrimp is hard to come across in my area. Consequently, shrimp isn’t something I consume often. Maybe you will have better luck.
Low Carb Shrimp Cakes
Some shrimp come with the veins intact along with the outer shell. For this reason I advise buying deveined shrimp with the shell removed if possible. When buying wild caught shrimp it’s much harder to come across that combo.
To add, playing with the cheeses could be a big factor here. Making them twice I used mozzarella and monterey jack cheese. Just these subtle changes caused a change in taste for the shrimp fritters.
Spices! Spices can also be a key into turning this around as well. In the video, I go through a breakdown of factors that could make this meal completely fit to your personal taste.
These low carb shrimp cakes are an awesome option for a quick and easy dinner. Completely keto friendly and gluten free. I didn’t include the lemon aioli sauce, but click the link above and give it a try. Or use a ranch or a caesar dressing could work here for a fun dip!
per low carb shrimp cake, makes about 10
Net carb 2g
Low Carb Shrimp Cakes
- 1 pound deveined shrimp
- 4 ounces shredded cheese (I used monterey jack)
- 1 large beaten egg
- 1/4 cup mayo
- 2 tablespoon Parsley ((optional))
- 1/2 teaspoon Salt
- 1/8 teaspoon black pepper
- 3 tablespoon blanched almond flour
- 1 tablespoon whey protein isolate
- 1/4 teaspoon Xanthan gum
- chop shrimp into small bits or as best as you can due to the shrimp already being small
- combine all ingredients except for almond flour, whey protein isolate, and xanthan gum
- mix together almond flour, whey protein isolate, and xanthan gum
- now toss into shrimp and mix together using hand or spoon
- In a saute pan add a bit of oil about 2 tablespoons of olive oil, coconut oil, or oil of choice
- in medium size balls add shrimp cakes to oil on medium to medium high for about 3-5 minutes each side. Keeping a close eye on browness