Shrimp Cakes with Spinach Slaw and Coconut Almond Dressing

10 Feb

Shrimp Cakes
Makes 16-18 bite size cakes; 3-4 servings

1 lb raw shrimp, shelled, deveined and roughly chopped
1 C coconut milk
2 tbsp chopped cilantro
1 tsp minced jalapeno or red chili pepper
2 tbsp finely chopped green onion
*Raw Virgin Coconut oil or olive oil for browning cakes

In food processor, pulse shrimp and coconut milk until slightly chunky.  Add cilantro, pepper, and green onion and pulse until mixture is combined (approximately 10-15 pulses).  Heat several tbsp of coconut or olive oil in a pan over medium heat.  For bit-sized shrimp cakes, use a tbsp measurement to scoop shrimp batter and drop it into the pan.  Will yield 16-18 bite size servings.  Cook each side approximately 2-3 minutes, until nicely browned.  Set shrimp cakes aside.

Salad & Coconut Almond Dressing

Salad Ingredients:
4 ounces fresh spinach leaves (2 massive handfuls)
1 C shredded purple cabbage
2 carrots, grated or finely chopped
1 cucumber, finely chopped
1 lb brown bella mushrooms, chopped

Dressing Ingredients: 1 c per serving approx
2 tbsp lime-juice
2 tsp almond butter
1 C coconut milk
1 tbsp cilantro, finely chopped
1 tbsp mint, finely chopped
1/8 tsp red pepper flakes
Celtic Sea Salt/Fresh Ground Pepper

Mix limejuice and 2 tsp of warm water with almond butter until almond butter has a slight liquid consistency.  Whisk in the remaining ingredients.  Add salt and fresh ground pepper (and additional red pepper flakes if desired) to taste.

Mix the salad ingredients together in a bowl and toss with coconut almond dressing.  Garnish with shrimp cakes and mint leaf.  Enjoy

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