1 lb peeled and deveined wild caught gulf shrimp
1 garlic clove, finely minced
2 tablespoons chopped green onions
1 tablespoon lime juice ½ teaspoon sriracha (I know I put this in EVERYTHING!)
1 egg yolk
¼ cup cilantro
¼ cup coconut flour
Place shrimp in the food processor and pulse until finely chopped, or you could chop by hand. In a large bowl combine all ingredients along with some salt and pepper to taste. Note that this will be a VERY wet batter. If you are used to making crab cakes or any other type of fritter you are going to think you need more flour. The key to these guys is that they have very little flour, so the shrimp is the star. The egg will sort of soufflé up during the cooking process and provide more structure for the cake.
Form the mixture into patties, as big or as small as you like just as long as they are all the same size. Put on a platter and toss into the fridge for at least 15 minutes. Placing the cakes in the fridge will help them set up a little more before adding to the pan.
Heat a large non-stick skillet over medium high heat. Add 1 tablespoon of your FOC (I used coconut oil) and add the cakes, about 5 at a time. Allow to cook 4 - 5 minutes per side or until brown. Remove and set on a paper towel lined plate. Squeeze with fresh lime juice and garnish with additional cilantro. Enjoy!