From The Galley: Jalapeno Shrimp Cakes

Jalapeno Shrimp Cakes

Jalapeño Shrimp Cakes

Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • WW Points+: 4 pt 
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg 


1 lb shrimp, peeled and deveined (weight after peeled)

1 large jalapeño, seeded and minced (for spicy, leave the seeds)

1 garlic clove, minced

3 medium scallions, chopped

2 tablespoons fresh cilantro, chopped

2 tablespoons panko (use GF crumbs for gluten free)

1/4 teaspoon sea salt

1/8 teaspoon fresh ground black pepper

For topping:

4 lime wedges

1/2 medium avocado, sliced thin


Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.

Jalapeno Shrimp Cakes

Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.

Jalapeno Shrimp Cakes

Serve with fresh lime juice and top with thin slices of avocado.

Makes 4.

Recipe Credit:

Jalapeno Shrimp Cakes


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