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Paleo Shrimp Sweet Potato Cakes With Avocado Salsa Recipe





INGREDIENTS:
  • Shrimp Sweet Potato Cakes
  • 1 pound shrimp, peeled and deveined
  • 2 limes zest
  • 2 tablespoons minced fresh jalapeno
  • ¼ cup finely diced red bell pepper
  • 3 green onions, white and green part, very thinly sliced
  • 2 cups packed shredded sweet potato (this took 1 medium-large sweet potato, peeled and ends trimmed grated on a box grater)
  • 2 tablespoons minced fresh cilantro
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • Avocado Salsa
  • 1 cup cherry tomatoes, halved
  • 1 large ripe avocado, diced
  • ¼ cup red onion, very finely diced
  • 1 red fresno chile, minced
  • 2 tablespoons minced fresh cilantro
  • 2 limes juice
  • kosher salt
Paleo Shrimp Sweet Potato Cakes With Avocado Salsa Recipe


INSTRUCTIONS:
  1. In the bowl of a food processor add ⅔rds of the shrimp and the lime zest and pulse until you have a fine paste.
  2. Transfer the shrimp paste to a large bowl and add the remaining shrimp (chopped roughly), the sweet potatoes, red bell pepper, green onions, jalapeno, cilantro, garlic and salt.
  3. Using clean hands, form 6 equal sized patties from the shrimp and sweet potato mixture. Set the patties aside while you prepare the Avocado Salsa.
  4. For the Avocado Salsa combine all of the ingredients in a medium bowl and gently fold together. Season to taste with kosher salt and set aside.
  5. In a large sauté pan, heat a thin layer of vegetable oil over medium heat. Add a few of the shrimp cakes and cook for about 2-3 minutes each until the bottoms have become golden and crispy.
  6. Flip the cakes and cook another few minutes until the second side is also golden and crispy and the shrimp is cooked to pink.

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Paleo Shrimp Sweet Potato Cakes With Avocado Salsa Recipe Paleo Shrimp Sweet Potato Cakes With Avocado Salsa Recipe Reviewed by kuji hara on 2:46 AM Rating: 5

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