{southwest shrimp cakes with spicy avocado "mayo"}

Another Mexican/southwest recipe....I know! But like I've said before...

I LOVE Mexican food!

These are pretty fabulous.

Original shrimp cake recipe is from Multiply Delicious. I just added cumin to it.

Cumin has such a great smoky flavor to it. And it doesn't take much to taste the cumin flavor. Actually, right now, my house has the smell of cumin going through it. I'm making my first crock pot of homemade refried beans. Meat free and lard free. I'm excited to see how they come out.

The "mayo" recipe was inspired by a recipe written out on Pinterest, but the link to they actual site the recipe came from was broken or whatever...it didn't come up. Those in the Pinterest world understand what I'm talking about. So I can't give credit to who inspired me. But I thank them anyways. May they come up with more delicious, inspiring recipes!

Any case, these cakes with the "mayo" are pretty darn yummy! My 4 year old even ate them! Score for mom! (Yes, I do rejoice in these little eating victories with my daughter :)

Choose STRONGER! ~ ♥ JenG

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{southwest shrimp cakes}

with a spicy avocado “mayo”

For cakes:

1 lb shrimp, peeled and chopped

1/2 cup red bell pepper, chopped

2 green onions, sliced

2 Tbsp fresh cilantro, chopped

1 garlic clove, minced

1 Tbsp coconut or almond flour

2 eggs, beaten

1/2 tsp cumin

1/4 tsp salt

1/4 tsp pepper

In a large bowl, combine all the cake ingredients. Let the cake mixture to sit for a few minutes to let the flour to soak up the liquid. If mixture is too wet, add a little extra flour.

While the shrimp cakes mixture sets, preheat a skillet over medium-high heat. Add coconut oil to melt while the skillet heats up.

Use an ice cream scoop or 1/4 cup measuring cup to divide cake mixture and form patties. This makes about 8 patties.

Add 3-4 patties at a time to the preheated skillet. Cook the patties on one side for 2-4 minutes before flipping. Carefully flip the patties and cook on the other side 2-4 minute or until cooked through. Repeat with remaining patties adding extra coconut oil as needed. Serve on a bed of good greens with a dollop of the spicy avocado “mayo.”

For “mayo”:

4 oz of plain Greek yogurt • 1 avocado, diced •1 garlic clove, mashed • 1/4 cup of olive oil • 1 tsp of hot sauce • 1 lime, juiced • 1/4 tsp salt

For the spicy avocado “mayo”, place all “mayo” ingredients in a blender. Blend until smooth. Chill until ready to use.