[mv_schema_meta name="For egg mixture"]In a large mixing bowl, eggs, shallot, lemon zest, and chipotle powder. [mv_img id="26294"]
[mv_schema_meta name="add shrimp and panko"]Stir in the diced shrimp and panko breadcrumbs until thoroughly combined. [mv_img id="26295"]
[mv_schema_meta name="shape patties"]Shape into 1/4 cup sized shrimp cakes. [mv_img id="26296"]
[mv_schema_meta name="fry shrimp cakes"]Heat 1 tablespoon olive oil in a cast iron skillet over medium high heat until hot. Add 1/2 of the shrimp cakes and cook for 3 minutes on each side, until golden brown. Repeat with the remaining oil and shrimp cakes. [mv_img id="26297"]
[mv_schema_meta name="serving suggestion"]Serve with lemon and chipotle salad dressing (if using)[mv_img id="26298"]
Tips and Substitutions
Buy shrimp that is already peeled and deveined to save prep time.
If the shrimp is frozen, run it under cold water in a colander until it has thawed.
Swap red chili powder for the chipotle powder.
Use lime zest instead of lemon zest.
How to make Keto Shrimp Cakes
This is a recipe that is super simple to modify for the keto diet. Everything in this recipe is keto friendly except for the panko bread crumbs.
Eliminate the panko and add 1/2 cup coconut flour and 1 teaspoon Italian seasoning.
Use pork rinds in place of the bread crumbs. You may need to stir in more than a 1:1 ration. I would start with 3/4 cup and add to it if needed to make the cakes easy to shape.
My preference for this particular recipe is the coconut flour. Coconut flour has binding properties that pork rinds do not.