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gluten free shrimp cakes plated with sweet chili sauce and limes

Keto Thai Shrimp Cakes

  • Author: Kyndra Holley
  • Total Time: 35 minutes
  • Yield: 12 shrimp cakes 1x


  • 1 pound shrimp, peeled and deveined
  • 1 1/2 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


  1. Place all of the ingredients (minus 1 cup of the pork rinds) into a food processor. Pulse until the mixture forms a thick paste.
  2. 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
  3. Spread the remaining 1 cup of pork rinds into a shallow bowl. Coat each ball of shrimp paste in the crushed pork rinds.
  4. Once well coated, press between your hands, forming a patty. Repeat this process with all of the balls of shrimp paste.
  5. Heat 2 inches of oil in a dutch oven or sauce pan until very hot.
  6. 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

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • 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