Keto Thai Shrimp Cakes

gluten free shrimp cakes plated with sweet chili sauce and limes

5 from 1 reviews




  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


  • 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