Old Bay Shrimp Cakes
Try these easy shrimp cakes for dinner tonight, made with cassava flour to keep them grain- and gluten-free, from Dr. Steven Gundry's new book.
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Check out 5 Ways to Increase Your Energy, from our chat with Steven Gundry, MD, about his newly released book, The Energy Paradox: What to Do When Your Get-Up-and-Go Has Got Up and Gone. He’s sharing his recipe for these quick and easy shrimp cakes that use cassava flour as a binder. Serve over a green salad to round out the meal.
- 14 oz wild-caught shrimp, shells removed, finely chopped
- 2 ribs celery, diced
- 1/2 yellow onion, diced (save 1 tsp for the sauce)
- 2 cloves garlic, crushed
- 1 tsp Old Bay Seasoning
- Zest of 1 lemon
- 2 tbsp cassava flour, plus more if needed
- 1/4 cup omega-3 egg whites (2 eggs)
- 1/4 cup blanched almond flour
- Avocado oil spray
- In a large bowl, combine shrimp, celery, onion, garlic, Old Bay, lemon zest, cassava flour and egg whites. The mixture should easily form cakes between your hands. (If it falls apart, add more cassava, 1 teaspoon at a time, until it comes together.)
- Place the almond flour into a shallow bowl. Form the shrimp mixture into 4 equal-sized cakes, dip them into the almond flour, and gently pat to coat. Place on a plate and refrigerate for 15 to 20 minutes.
- Coat a large skillet with avocado oil spray, then heat over medium-high. Cook the shrimp cakes until browned on the bottom, 3 to 4 minutes. Gently flip and cook for an additional 3 to 4 minutes to brown the other side. Reduce the heat to low and continue to cook until a sharp knife inserted into the center of a cake comes out hot, 1 to 2 minutes more.
From the book THE ENERGY PARADOX by Steven R Gundry. Copyright © 2021 by Steven R Gundry, MD. Published on March 16, 2021 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.