These Keto Thai Shrimp Cakes are loaded with delicious, asian inspired flavors. Who needs takeout when you can make your own low carb shrimp cakes at home.
As far as keto asian recipes go, this one is a must-try
Shrimp patties with a pop of freshness from ginger, lime, and cilantro, mixed with traditional Asian flavors. Coated in crushed pork rinds and fried golden brown and perfectly crispy, ready to dip in your favorite keto friendly dipping sauce. The best part? You can add this to your stash of keto Whole30 recipes -- it’s completely compliant!
What other types of seafood can you use in these keto shrimp cakes?
To switch up these gluten free fish cakes, you can swap shrimp for canned tuna, fresh cod, or salmon (fresh or canned). Really any kind of fish will work for this recipe. You can even use lobster or crab. Keto Thai recipes and are great for seafood, because the flavors really compliment fish without overpowering it.
What can I use instead of pork rinds for keto breading for these Thai shrimp cakes?
Pork rinds are a great option to use for breading in dairy free keto recipes, but if they’re not your thing, you could try a mix of parmesan cheese and almond flour, or ground flaxseed. Either option will still give the shrimp cakes a nice crunch without the pork.
What should I dip these gluten free shrimp cakes in?
While paleo seafood recipes are pretty easy to come by, finding the perfect paleo dipping sauce can be a little tricky. Something full of flavor, maybe a bit of creaminess, and a little heat to really compliment these keto Thai shrimp cakes.
Try a sweet chili sauce (I’ll have a recipe for this soon!), or for a creamier option, use my 2 minute avocado oil mayo recipe. You can customize the flavors by adding a bit of sriracha, wasabi, chili and lime, or lemon and garlic.
In addition to the Keto Thai Shrimp Cakes, check out some of my other favorite Asian inspired keto dishes:
- Pork Egg Roll in a Bowl
- Sesame Chicken Egg Roll in a Bowl
- Keto Chicken Pad Thai
- Paleo Sesame Chicken and Broccoli
- Low Carb Beef and Broccoli
- Keto Wonton-less Soup
- Gluten Free Asian Chicken Meatballs
- Keto Mongolian Beef
- Asian Tuna Cakes
Keto Thai Shrimp Cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 shrimp cakes 1x
- 1 pound shrimp, peeled and deveined
- 1 ½ cups crushed pork rinds, divided (get them here)
- 2 green onions
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons chopped fresh cilantro, more to taste
- 1 tablespoon sriracha, more to taste
- 1 tablespoon gluten free soy sauce or coconut aminos (get it here)
- 1 tablespoon lime juice
- 2 teaspoons fresh grated ginger
- 2 teaspoons fish sauce (I use this brand)
- 1 teaspoon lime zest
- oil for frying (I like avocado oil or coconut oil)
- Lime wedges for serving
- Place all of the ingredients (minus 1 cup of the pork rinds) into a food processor. Pulse until the mixture forms a thick paste.
- Using wet hands or a large spoon, form the mixture into 12 even sized balls and place onto a parchment paper lined tray. The mixture will be wet and sticky. This is normal
- Spread the remaining 1 cup of pork rinds into a shallow bowl. Coat each ball of shrimp paste in the crushed pork rinds.
- Once well coated, press between your hands, forming a patty. Repeat this process with all of the balls of shrimp paste.
- Heat 2 inches of oil in a dutch oven or sauce pan until very hot.
- Place the patties into the hot oil, 2 to 4 at a time. Fry for 5 minutes, turning halfway through.
net carbs per serving: 3g
- Serving Size: 3 shrimp cakes
- Calories: 215
- Fat: 5.3g
- Carbohydrates: 3.5g
- Fiber: .5g
- Protein: 32g
Keywords: keto shrimp cakes, low carb fish cakes, gluten free shrimp cakes, keto asian recipes, gluten free asian recipes, low carb recipes, keto recipes, paleo recipes