Ingredients
Shrimp Cakes:
1 pound raw shrimp, shelled, deveined and roughly chopped
1/4 cup coconut milk
2 tablespoons chopped cilantro
1 teaspoon minced jalapefio or Thai pepper
Salad:
4 ounces fresh spinach leaves (about 2 large handfuls)
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, finely chopped
Coconut Almond Dressing:
2 tablespoons lime juice
2 teaspoons almond butter
1/4 cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
1/8 teaspoon red pepper flakes
Pinch of sea salt
Preparation
In a food processor pulse shrimp, coconut milk, cilantro and hot pepper 10-15 times until ingredients are combined but the texture is still slightly chunky.
Heat several tablespoons of oil in a pan over medium heat.
For bite-sized shrimp cakes, use a tablespoon measurement to scoop up shrimp batter and drop it into the pan. This will make 16-18 small cakes.
Cook each side 2-3 minutes, until nicely browned. Set shrimp cakes aside.
Mix the salad ingredients together in a bowl and toss with Coconut Almond dressing. Garnish with shrimp cakes on top.
Coconut Almond Dressing:
Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency.
Whisk in the rest of the ingredients.
Add additional salt, herbs or red pepper flakes to taste.
