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Veggie Shrimp Cakes (Gluten-free)

Gluten Free Recipe – Serves 4

As the weather warms up, people are spending more time outdoors and thinking of light, satisfying meals to share Veggie Shrimp Cakeswith family and friends. A great option is to re-think the traditional, and often “bready,” crab cake, filling it with fresh ingredients such as seasonal seafood and vegetables. Below is a recipe that does just that, using vegetables and a little nut flour along with fresh eggs to bind the seafood together. As summer approaches, crab goes out of season, but other seafood is available to use such as shrimp and scallops. You can even use frozen seafood such as crab and crawfish if fresh isn’t available in this recipe. The instructions below involve a pan sauté in coconut or grape seed oil, but you can also broil, bake or even cook out on the grill (using a pan or foil).

Please be cautious of potential allergies when planning this meal, however. Many people have serious allergic reactions to nuts and seafood, so please be aware of dietary restrictions of your meal-time guests before serving. Easy substitutions can be made such as substituting the seafood with a mild white fish such as grouper or mahi mahi.

Veggie Shrimp Cake Ingredients:

  • 1 pound of fresh shrimp, peeled, de-veined and coarsely chopped (or whatever seafood is in season: scallops, crab, conch, etc.)
  • 1/2 cup almond flour
  • 1/2 of a sweet onion, grated and strained
  • 1 bell pepper, grated and strained
  • 1/2 zucchini, grated and strained
  • 1/2 small carrot grated
  • 1/2 cup fresh parsley, chopped
  • 2 large eggs
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon cayenne powder
  • 1 teaspoon sweet paprika
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 1 teaspoon of ground sage
  • Juice and zest of 1/2 fresh lemon (or lime)
  • Salt & pepper to taste
  • 2 tablespoons of coconut or grape seed oil


Combine all ingredients well and heat a skillet with oil on medium/medium-high heat. Divide ingredients into 8 portions and begin sautéing on the skillet in batches, being careful not to crowd the pan. Once edges and bottom of the “cakes” begin to turn solid and brown slightly, flip and cook on the opposite side until fully cooked throughout and a light golden brown color forms on each side.


Serve with a lemon wedge and caper cream.

Caper Cream:

1 cup sour cream (or yogurt) plus two tablespoons of jarred capers. May also include fresh dill or chopped green onions.


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