Author:
Kevin Curry
Quinoa Crusted Shrimp Cakes
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Here are the easy shrimp cakes with quinoa, a meal option you will adore and make anew.
The first step in making shrimp cakes is cooking quinoa for the base. When you have cooked the quinoa, leave it to cool.
While the quinoa is cooling, prepare the rest of the ingredients. Blend raw shrimp in a food processor to get a smooth paste. Then transfer the shrimp paste to one bowl and add chopped red onion, parsley, Dijon mustard, garlic powder, cayenne and lemon juice. Mix and combine all ingredients with your hands. Make small balls of the mixture with your hands and lightly squeeze to make mini cakes. Set them aside.
Now take 2 more bowls. Put one egg and one egg white in one and almond flour in the other. Dip each cake first in flour, then in eggs, and finally in cooked quinoa.
The final step is to bake the shrimp cakes. Place all cakes on a baking sheet and bake for 20 minutes on 410F, or until baked so that the quinoa is crispy. If you want, you can try making them in an air fryer too.
Top these delicious cakes with either reduced-fat mayonnaise or Greek yogurt with Sriracha, fresh lemon and parsley to create a delicious healthy starter for you and any lucky dinner guests.
Shrimps are a great food to include in your diet. They’re full of protein and low in calories. But it’s not just shrimp that’s great for your diet. Quinoa is one of the healthiest and most nutritious foods in the world. It has all nine essential amino acids that your body needs. Well, if you had any doubts about this recipe, I believe you will think again.
Make sure to try the shrimp cake recipe and let me know how you like it. If you’re a shrimp fan, download the Fitmen app and explore new fun and fit shrimp recipes.
Quinoa Crusted Shrimp Cakes
Ingredients
Substitution
Note
- 3/4 lb raw shrimp (peeled and deveined)
- 1/3 cup almond flour
- 1 egg
- 1 egg white
- 2 cups cooked quinoa (tri-color or regular)
Filling:
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 1 tablespoon Dijon mustard
- juice from 1/2 lemon
- 1 teaspoon garlic powder (or paste)
- 1 teaspoon cayenne
* – denotes optional ingredient
Steps
Step 1
Set oven to 410F.
Step 2
Cook quinoa according to instructions on the package. Set aside two cups of cooked quinoa and allow it to cool to room temperature.
Step 3
Add raw shrimp to a high-powered blender or food processor. Pulse blend until you create a sticky shrimp paste or mince.
Step 4
Add shrimp to a bowl, then add the ingredients for the filling. Mix thoroughly using your hands.
Step 5
Form small golf ball-sized balls of the shrimp mixture, then slightly flatten to create a miniature cake. Repeat until all the shrimp is used, then set the cakes aside.
Step 6
Beat eggs together in a bowl. In another bowl, add almond flour.
Step 7
Lightly dust each miniature cake in the almond flour and then dip in the egg. Lastly, dip the cake in the cooked and cooled quinoa.
Step 8
Place the coated shrimp cake on a baking sheet. Repeat for remaining cakes.
Step 9
Bake in the oven for about 15 to 20 minutes depending on the size of your cakes. The quinoa should be crunchy, crispy on the outside.
Step 10
Bonus: Mix reduced-fat (Sir Kensington) mayonnaise or Greek yogurt with Sriracha, fresh lemon and parsley to create a delicious sauce.
Approximate macros for 1 of 6 shrimp cakes
Quinoa Crusted Shrimp Cakes
Kevin Curry
- 3/4 lb raw shrimp (peeled and deveined)
- 1/3 cup almond flour
- 1 egg
- 1 egg white
- 2 cups cooked quinoa (tri-color or regular)
Filling:
- 1/4 cup chopped red onion
- 1/4 cup chopped parsley
- 1 tablespoon Dijon mustard
- juice from 1/2 lemon
- 1 teaspoon garlic powder (or paste)
- 1 teaspoon cayenne
* – denotes optional ingredient
-
Set oven to 410F.
-
Cook quinoa according to instructions on the package. Set aside two cups of cooked quinoa and allow it to cool to room temperature.
-
Add raw shrimp to a high-powered blender or food processor. Pulse blend until you create a sticky shrimp paste or mince.
-
Add shrimp to a bowl, then add the ingredients for the filling. Mix thoroughly using your hands.
-
Form small golf ball-sized balls of the shrimp mixture, then slightly flatten to create a miniature cake. Repeat until all the shrimp is used, then set the cakes aside.
-
Beat eggs together in a bowl. In another bowl, add almond flour.
-
Lightly dust each miniature cake in the almond flour and then dip in the egg. Lastly, dip the cake in the cooked and cooled quinoa.
-
Place the coated shrimp cake on a baking sheet. Repeat for remaining cakes.
-
Bake in the oven for about 15 to 20 minutes depending on the size of your cakes. The quinoa should be crunchy, crispy on the outside.
-
Bonus: Mix reduced-fat (Sir Kensington) mayonnaise or Greek yogurt with Sriracha, fresh lemon and parsley to create a delicious sauce.
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!