Curried Shrimp Cakes

These Curried Shrimp Cakes were inspired by my love of crabcakes and my husband’s distaste for crab (Right? Who doesn’t like crab?!). Well, I was pleasantly surprised with this creation! If you are not a curry fan, change up the spices for a different twist. This dish screams summertime and I hope your friends and family agree!

Other Cavegirl Cuisine recipes that you may enjoy:
Asian Salmon Patties with Garlic Aoili
Crab and Bacon Baked Fritters
Curried Venison and Pork Kebabs with Avocado Dipping Sauce
Curried Shrimp Cakes

Yields 7-8 shrimp cakes


  • 1.5 pounds raw shrimp, deveined and peeled
  • 1 small red pepper, seeded and finely diced
  • 2 tablespoons chopped scallions
  • 3-4 garlic cloves, minced
  • 1 large egg
  • 1/4 cup almond meal/flour
  • 2 tablespoons coconut flour
  • 1/8 teaspoon sea salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon macadamia nut oil (or preferred oil)
  • Optional garnishes: chopped cilantro, lime wedges, diced mango


  1. Coursely chop shrimp and then do it a couple more times! Add remaining ingredients (except for the nut oil). Mix.
  2. Form 7-8 shrimp patties. Heat oil in a large skillet over medium-high heat. Cook on each side for approximately 3 minutes per side until cooked through and browned on each side.
  3. Plate and garnish with optional cilantro, lime slices, and mango.
  4. Enjoy!

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  1. These sound delightful! I'll definitely try them out.

  2. David Madrid Moo says:

    Great post to read

  3. veronica triano says:

    I have been following your recipes, we are new to Paleo, yours are the easiest for me to do, and the mummies too, thanks a lot :)

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  7. I tried this for lunch today. Very yummy. Thank you for the recipe.

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