When I was developing recipes for my cookbook, AIP Indian Fusion, I wanted to try making prawn cutlets. My mom used to make prawn vadas (they are mini versions of cutlets) that used to be really spicy but really delicious! I somehow didn’t get to creating the recipe for my book so this summer, I finally remembered to try creating a Paleo version.
I am happy I finally got to creating these because these cutlets are delicious! I have added some non AIP spices in them since I have successfully reintroduced them back now. However you can totally make these babies 100% AIP compliant too and I bet they will still burst with lot of flavor!
I also created a quick turmeric mayo dip for the cakes and that turned out to be awesome too! I am so excited that these cakes/cutlets can make great appetizers for my summer gatherings!
What ingredients do you need to make these Paleo / AIP Shrimp Cakes?
- Fresh/ Frozen medium size shrimp
- Fresh ginger
- Fresh garlic
- Red onion or shallots
- Fresh cilantro
- Sea salt
- Some or all of these spices: Turmeric, Garam Masala, Red chilli powder, Cumin, Black Pepper
- Cassava Flour
- Tigernut Flour
- Coconut Milk (or any nut milk )
How ingredients do you need for the turmeric mayo dip?
- Coconut Cream
- Garlic Powder
- Italian seasoning
- Apple Cider Vinegar
- Lemon juice
- Sea salt
How do you eat these Shrimp Cakes?
- You can have these for a meal by pairing them with a salad or you can have them as a lettuce shrimp burger!
- You can also make mini cutlets and serve them as an appetizer for a party or a get together!
- You can also break them into pieces and make shrimp tacos!
- ¾ lb of medium size shrimp (about 30 shrimp), thawed, peeled, deveined
- 3 large cloves of garlic, finely chopped
- 1 inch by ½ inch piece of fresh ginger, finely chopped (about 1 tbsp grated)
- ½ of a medium red onion (or a large shallot), chopped fine
- ¼ cup fresh cilantro leaves,finely chopped
- ¾ tsp sea salt
- ½ tsp turmeric
- ½ tsp garam masala (for AIP, add ¼ tsp ground cinnamon and ¼ tsp ground clove)
- ½ tsp kashmiri chilli powder (omit for AIP)
- 1 tsp ground cumin (omit for AIP)
- 1 tsp black pepper powder (omit for AIP; you can use ganthoda powder instead)
- ⅓ cup cassava flour
- 1 tbsp tiger nut flour
- About ¼ cup plus 2 tbsps of coconut milk (or any nut milk if not AIP)
- Avocado Oil and bacon fat for pan frying (bacon fat is optional)
- ¼ cup coconut cream
- 1 tbsp garlic powder
- ⅛ tsp turmeric powder
- 1 tbsp apple cider vinegar
- 1 tsp lemon juice
- ⅛ tsp sea salt
- Dab dry the shrimp using paper towels. Then cut each shrimp into about 4-5 pieces. When all the shrimp have been chopped, place them in a mixing bowl. To that add the onions, ginger, garlic, cilantro as well as the salt and all the spices. Coat the shrimp well with all the spices.
- Then add the flours and the coconut milk and mix using your hands to get a doughy, slightly sticky mass.
- Divide the dough into about 8 portions and pat each portion down with your hands to form a patty. Place the patties on a plate or a cutting board.
- Heat a large non stick pan or a stainless steel skillet until hot. Add the bacon fat (if adding) and the avocado oil. Then place the patties on the pan (you may need to do in batches depending upon the size of your pan) and cook on medium heat for about 3 minutes or until the bottoms turn crisp and golden brown. Then flip each patty using a spatula and cook on the other side for about two more minutes. Transfer to a plate and serve warm.
- Add all ingredients to a small food processor jar and blend until well mixed. transfer to a suitable container or a bowl and place in the refrigerator for at least 15 minutes before serving (dip needs to be refrigerated to get the desired creamy consistency)