These shrimp cakes are adult and kid friendly, so even if you’re not doing Baby Led Weaning, these are great! But if you’re trying to introduce allergens into your baby’s diet, these are a tasty, easy way to do it.
I had these for lunch with a pineapple-avocado salsa and brown rice and served it more deconstructed to Luca (picture to follow!)
For adults, try serving these as burgers or in lettuce wraps with a pineapple-avocado salsa or over brown rice – the tropical flavors blend well with the cilantro in the shrimp cakes.
These are easy to make – you just pulse the shrimp in a food processor, mix it with the rest of the ingredients in a bowl and grill! You can also use a saute pan or pop these in the oven, but I love grilling in the summertime and I think grilling adds a great flavor for the baby (and adult!)
Luca loves my shrimp cakes and I hope your little ones do too!
Easy Grilled Shrimp Cakes
- 1.5 pounds shrimp peeled, deveined
- 1 garlic clove minced
- 1 teaspoon fresh lemon zest
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped cilantro
- ¼ cup almond flour
- 1 egg beaten
- pepper to season
- Preheat a grill pan or skillet to medium-high heat.
- Combine the shrimp, garlic, lemon zest and juice, and cilantro in a food processor and pulse until the shrimp is finely chopped, but not a total paste.
- In a large bowl, combine the shrimp mixture with the almond flour and egg and mix to combine. Season with pepper.
- Shape the mixture into 4 patties or 2 large shrimp “cakes” so you can slice them more easily into strips. Cook on the grill pan for 4-5 minutes per side or until cooked through.