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Quinoa Crusted Shrimp Cakes

Prep: 25 min
Cook: 20 min
Total: 45 min


  • 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)


  • 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


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.