Low Carb Thai-Inspired Shrimp Fishcakes
12.1g
Net Carbs
24.2g
Protein
22.1g
Fat
4.3g
Fiber
358
Calories
Cooking tip: With a hint of sweetness from mango, these fishcakes combine fresh flavors prefect for the end of summer. You can adjust the level of heat by including or excluding the seeds in the red chili pepper. More seeds will increase the heat while fewer will decrease the spice. And if you want an additional spice boost, add a side of chili garlic sauce with 1 additional net carb per teaspoon.
Ingredients:
Fishcakes
- 1 pound raw shrimp
- 1/4 cup (41g) diced fresh mango
- 1/4 cup (4g) fresh cilantro leaves, finely chopped
- 3 tablespoons blanched, finely ground almond flour
- 1 large egg
- 1/2 fresh red Fresno chili pepper (10g), minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon lime zest
- 1/2 teaspoon minced or pressed fresh garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons canola oil
Peanut Butter Satay Sauce
- 3 tablespoons no sugar added peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon tamari soy sauce
- 1 teaspoon erythritol- stevia granulated sweetener
- 1/2 teaspoon minced or pressed fresh garlic
- 1 tablespoon water
Vegetable Sides
- 3 cups frozen cauliflower rice
- 1/4 cup (4g) fresh cilantro leaves, finely chopped
- 1 medium (301g) cucumber, sliced or ribboned
- 1/2 cup (46g) thinly sliced red bell pepper
- 1/4 cup (41g) chopped fresh mango
Directions:
- Fully thaw shrimp and pat dry with paper towels. In a food processor, pulse raw shrimp until mostly broken down. Add 1/4 cup diced mango and pulse until evenly incorporated. Scrape into a medium mixing bowl.
- To the bowl with the shrimp add finely chopped cilantro, almond flour, egg, minced red chili pepper, ginger, lime zest, minced or pressed garlic, salt and pepper. Mix until evenly combined, then shape into 16 fishcakes, using roughly 2 rounded tablespoons for each.
- In a large skillet over medium heat, warm 2 tablespoons oil until it is shimmering. Arrange fishcakes in a single layer with room between, pan fry until browning and turning opaque, about 3 minutes. Flip and cook another 3 minutes, until evenly browned and cooked through. Add 1 tablespoon oil to the skillet and repeat to cook remaining fishcakes. Set on a plate in a warm oven while preparing the other components.
- For the peanut butter satay sauce, in a small bowl whisk together peanut butter, lime juice, tamari, sweetener, and minced or pressed garlic until evenly incorporated and smooth. Add water 1 tablespoon at a time mixing well after each addition until you reach your desired consistency. How much water is needed will depend on the peanut butter used.
- For the vegetable sides, microwave the frozen cauliflower rice as directed on the package. Toss with 1/4 cup finely chopped cilantro. In a medium bowl toss together cucumber slices, sliced red bell pepper and remaining 1/4 cup chopped fresh mango. To serve, portion 4 fishcakes with a rounded tablespoon peanut sauce, 1/2 cup prepa
