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Keto Curry Shrimp Cakes Recipe

Lunch
Main Dishes
Paleo
Quick Easy
Snacks
★★★★☆
4.8/5
(1557 reviews)
By Zylo Nutritionist Team
Keto Curry Shrimp Cakes
Zylo Recipes

Description

These delightful shrimp cakes are perfect as the centerpiece of your meal preparation or as a satisfying snack. Shrimp provides a light protein boost, making these cakes a guilt-free way to bridge the gap between meals without overshadowing other protein sources you might have planned for the day. Any size shrimp will work beautifully in this recipe.

They are combined with finely chopped cauliflower, egg, and a symphony of aromatic spices, including the earthy warmth of curry powder and the vibrant hue of turmeric. Pan-fried to a golden crisp in under 10 minutes, these shrimp cakes offer a delightful combination of textures: a tender interior with a beautifully browned, slightly crunchy exterior. To complement the savory cakes, a quick curry mayonnaise dipping sauce is prepared.

Serve the shrimp cakes drizzled with this creamy, spiced sauce, or offer it on the side for dipping, allowing everyone to customize each bite. For convenient storage, these shrimp cakes can be kept in an airtight container in the refrigerator for up to 5 days, making them an excellent make-ahead option. When it’s time to enjoy a full meal, pair these shrimp cakes with pan-fried cauliflower rice, sautéed mixed vegetables, or a creamy avocado salad.

The versatility of these cakes makes them a fantastic addition to any balanced meal. Shrimp are unique in that they are often sold by count, denoting size, before being sold by weight. You might find bags labeled with counts such as 51-60 (small), 41-50 (medium), 31-35 (large), or 21-25 (jumbo) shrimp per pound.

If you're short on time or prefer the convenience, pre-cooked shrimp can be used. Pre-cooked shrimp are already shelled, saving you valuable prep time. Keep in mind, because you are just cooking the egg and warming the other ingredients, using precooked shrimp makes this recipe incredibly quick and easy!

While pre-cooked shrimp will work, the cakes might be slightly drier or not absorb the spices as thoroughly, so adjusting the spice levels to your preference may be needed.

Preparation Time

Prep Time
10 min
Cook Time
10 min
Total Time
20 min

Nutrition Information

Per 1 piece serving
C
Calories
270 Kcal
C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g
P
Protein
15 g
C
Fats
20 g
Saturated Fats 10 g
Unsaturated Fats 8 g
Cholestrol 150 mg
Sodium 300 mg
Potassium 200 mg
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Ingredients

    1.
    Raw Shrimp
    Raw Shrimp
    3 oz
    2.
    Cauliflower rice
    Cauliflower rice
    1 oz
    3.
    Raw egg, yolk
    Raw egg, yolk
    1 large
    4.
    Fish sauce (nam pla or nuoc mam)
    Fish sauce (nam pla or nuoc mam)
    0.13 tsp
    5.
    Salt
    Salt
    0.13 tsp
    6.
    Black pepper
    Black pepper
    0.13 tsp
    7.
    Onion powder
    Onion powder
    0.13 tsp
    8.
    Curry powder
    Curry powder
    0.13 tsp
    9.
    Ginger, ground
    Ginger, ground
    0.13 tsp
    10.
    Turmeric, ground
    Turmeric, ground
    0.13 tsp
    11.
    Crushed Red Pepper Flakes
    Crushed Red Pepper Flakes
    0.13 tsp
    12.
    Avocado oil
    Avocado oil
    1 tsp
    13.
    Real Mayonnaise made with Avocado OIl
    Real Mayonnaise made with Avocado OIl
    1 tbsp

Instructions

    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.
    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.
    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.
    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 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 tablespoon of curry mayo over each shrimp cake to enjoy.