Paleo Shrimp Sweet Potato Cakes with Avocado Salsa from HeatherChristo.com

Hey! First of all I am sharing this recipe at 3pm PT today (Wednesday March 7th!) on Facebook Live. I was bogged down with kids obligations yesterday and missed my regular time slot! But this recipe is just way too good not to share as soon as possible. Plus for any of you who are following along doing Whole30 with me I knew I had to make this available to you, probably for dinner tonight. Because anyone who has done this program knows all about #dietfatigue…. (By the way, if you want to follow along with my journey, you can read all about it in My Whole30 Diary.)

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa from HeatherChristo.com

These were born the other day when I realized that I had a pound of shrimp I needed to use and I was HUNGRY (as if that was anything unique). I remembered a great technique of pureeing shrimp to use as a binder to make shrimp cakes. That pureed shrimp holds together chopped shrimp, fresh veggies and shredded sweet potatoes and transforms them all into golden, tender and delicious Shrimp Sweet Potato Cakes. They have a little bit of spice and they are best served with a squeeze of fresh lime and a generous serving of the fresh avocado salsa!

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa from HeatherChristo.com

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
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
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 from HeatherChristo.com

Hey! First of all I am sharing this recipe at 3pm PT today (Wednesday March 7th!) on Facebook Live. I was bogged down with kids obligations yesterday and missed my regular time slot! But this recipe is just way too good not to share as soon as possible. Plus for any of you who are following along doing Whole30 with me I knew I had to make this available to you, probably for dinner tonight. Because anyone who has done this program knows all about #dietfatigue…. (By the way, if you want to follow along with my journey, you can read all about it in My Whole30 Diary.)

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa from HeatherChristo.com

These were born the other day when I realized that I had a pound of shrimp I needed to use and I was HUNGRY (as if that was anything unique). I remembered a great technique of pureeing shrimp to use as a binder to make shrimp cakes. That pureed shrimp holds together chopped shrimp, fresh veggies and shredded sweet potatoes and transforms them all into golden, tender and delicious Shrimp Sweet Potato Cakes. They have a little bit of spice and they are best served with a squeeze of fresh lime and a generous serving of the fresh avocado salsa!

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa from HeatherChristo.com

Paleo Shrimp Sweet Potato Cakes with Avocado Salsa
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
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
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.