Tag Archives: shrimp

Seafood Cakes

This was inspired after my first trip to the Tacoma Farmers Market on Broadway. The first time I made these, they were good but I wanted more shrimp in them so I had to revise the recipe a bit. I LOVE salmon cakes and these were just delicious! Be sure to play around with different measurements of seafood to meet your tastebuds needs.

What I Used:

  • ~12oz of Wild Salmon (canned)
  • ~8oz of Crab, cocktail
  • ~8oz of Shrimp, small cocktail
  • coconut oil or ghee for cooking
  • 3 eggs
  • 3 tbsp of Paleo Mayo
  • 1/2 tbsp of mustard
  • 3 green onions, chopped
  • crushed pepper (optional)
  • salt
  • pepper

What I Did:

  1. Drain the canned salmon and add to a mixing bowl.
  2. Roughly chop crab into smaller pieces and add to your mixing bowl.
  3. Add the shrimp into bowl. If you do not use small cocktail shrimp, chop the shrimp into smaller pieces as well. If you can not find small cocktail shrimp, cooked some before adding it to the bowl.  I’ve seen some at my nearby Costco.
  4. Beat eggs in a separate bowl, and then toss into mixing bowl.
  5.  Add all other ingredients except salt and pepper.
  6. Using a large skillet, warm about a tablespoon of oil on medium to medium low.
  7. While your oil is heating up, mix all the ingredients in your mixing bowl together. This is where using your hands works better than a spoon.
  8. Your oil should be ready! Still using your hands, make patties smaller than palm size and place them into the oil.
  9. Flip to cook on both sides. Each side should have a light brown color.

You may have to add more oil for each batch you cook, but make sure to only add a little at a time or the cakes will come out really greasy. I’ve also used this recipe (only making larger patties) to make Seafood Burgers. You can use lettuce or portobello mushrooms for buns to keep it paleo.




Sweet Shrimp

I wasn’t sure how this meal was going to turn out, so I didn’t take any pictures during the cooking process. Bummer. It actually turned out to be really good, even though my husband said the sauce was a little too sweet for his tastebuds. Below is the recipe I will use next time to make it less sweet. Enjoy.

What I used:

  • 1 pound of Raw Shelled Wild Shrimp (but I am sure any shrimp will do)
  • 2 Sweet Potatoes
  • 1 large Ruby Red Grapefruit
  • 2 teaspoons Honey (optional)
  • Parsley, chopped
  • Pepper
  • Cayenne Pepper
  • 1 clove of Garlic, minced
  • Olive Oil

First, devein and clean the shrimp. In a sauce pan, heat up about 1 teaspoon of olive oil on medium low heat and add the minced garlic. After about a minute, add the grapefruit juice (I just cut it in half and then squeezed each half over the sauce pan), honey, cayenne pepper, and a few sprinkles of parsley. Add as much cayenne pepper as you like, I started off with a small amount and as the sauce cooked I added more for taste. Turn the heat on your sauce down to low.

While my sauce was cooking (with small bubbles forming), I added some olive oil to a pan and cooked my shrimp. Once the shrimp was fully cooked, I plated my mashed sweet potatoes with the shrimp on top and poured the sauce over it. I think I will try this sauce again but with salmon or chicken, I thought it was good.


Sweet Shrimp