May/June R.O.M. Zesty Cilantro lime shrimp cakes

Hey everyone! I hope the summer is going well for you so far! It’s been a VERY busy couple of months in a good way so my apologies for not posting a recipe for May and just now posting one for June! This is why I decided to title the recipe of the month for May/June. I’m excited to post more recipes for you to enjoy while cooking  in my new kitchen! We recently moved and I’m so excited to make new creations in our new casa :^). Below is a shrimp cake recipe that I made earlier this month. I posted it on Facebook, Instagram and Twitter and had a lot of requests to post and share the recipe so here it is! It’s very tasty and easy to make! Using almond flour instead of  all-purpose or whole wheat flour for the batter is a nice spin on your typical shrimp cake and definitely boosts the nutritional value of the recipe as well as giving it a different flavor! Pair this with your favorite side of veggies and enjoy! It’s great on top of a salad too!


  • 1.5 pounds of raw shrimp (peeled and deveined)
  • 1 minced clove of garlic
  • 1 red bell pepper chopped
  • 1/4 c. chopped banana peppers
  • 1/2 c. cilantro
  • 1 Tbsp. raw agave nectar
  • 1 Tbsp. lime juice
  • 1  egg
  • 1 tsp. black pepper
  • 1/2 tsp. sea salt
  • 3/4 c. almond flour
  • 2.5 Tbsp. coconut oil


1. Place shrimp in a food processor and pulse until chopped

2. Combine shrimp, all veggies, spices, agave nectar and egg into a bowl

3. Form the mixture into 16 (1/2 inch thick) patties. Dip and coat the patties thoroughly in the al
mond flour

4.  Heat a  large skillet over medium heat (temps will vary) and add 1/2-1 Tbsp. of coconut oil

5. Cook patties for about 5 minutes each side until browned. Place cooked patties on a  paper towel lined plate

6. Repeat the steps for the remaining cakes


Yields ~16 patties. Serving size is 2 cakes

Nutritional information:

Cals: 215 Carbs: 6 g  Fat: 12 g (high in monounsaturated)

Pro: 23 g  Fiber: 1.5 g