* – 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.