Keto Curry Shrimp Cakes
How to Make It
Step 1
Peel and devein the shrimp if necessary. If your shrimp has a lot of excess water on it, pat the shrimp dry with a paper towel too. Mince or small-dice the shrimp into equal pieces. The finer you mince the shrimp, the better your shrimp cakes will turn out. Add the minced shrimp to a mixing bowl and combine it with either thawed cauliflower rice from frozen or raw riced cauliflower. If your cauliflower rice came from frozen, make sure to drain away any excess water as well.
Step 2
Mix the shrimp and cauliflower rice with egg yolk, fish sauce, salt, pepper, onion powder, curry powder, ginger powder, turmeric, and red pepper flakes. Once the mixture is evenly mixed, you can choose to marinate the shrimp in your refrigerator for an additional 30 minutes or continue straight on. Heat the avocado oil in a wide pan over medium-high heat. Meanwhile, portion the shrimp mixture with a large spoon.
Step 3
When the oil is hot, scoop each portion into the pan and spread it out into thin cakes as they sizzle on the first side. Let the shrimp cakes cook until they’re golden brown on one side and most of the egg has cooked – about 3-4 minutes. Flip the cakes over and finish cooking them on the other side. Transfer the cooked shrimp cakes to a plate to rest temporarily when they’re done.
Step 4
In a small mixing bowl or dish, stir together the mayonnaise with a pinch each of curry powder, garlic powder, and paprika (not listed). Since these are such small amounts, you don’t need to measure out the ingredients and instead just include a dash of each seasoning to your liking. If you’d like, you can briefly microwave your curry mayo sauce for 5-10 seconds just to warm and loosen up the sauce. Drizzle about ½ tablespoon of curry mayo over each shrimp cake to enjoy.
Ingredients
- Raw Shrimp – 3 oz
- Cauliflower rice – 1 oz
- Raw egg, yolk – 1 large
- Fish sauce (nam pla or nuoc mam) – 0.13 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Curry powder – 0.13 tsp
- Ginger, ground – 0.13 tsp
- Turmeric, ground – 0.13 tsp
- Crushed Red Pepper Flakes – 0.13 tsp
- Avocado oil – 1 tsp
- Real Mayonnaise made with Avocado OIl – 1 tbsp