Shrimp cakes on avocado and whole wheat [Bulkbites.com]

• Servings: 2
• Time: 20 minutes

Shrimp cakes are easy to make and awesome to eat. Loaded with proteins and only beneficial carbs, this recipe is a great option for lunch, as a snack. The avocado provides healthy fats, and the tomato adds freshness.

Nutrition

• calories: 363
• protein: 24
• carbs: 39
• fat: 13
• saturated fat: 1.77
• polyunsaturated fat: 1.37
• monounsaturated fat: 5.74
• cholesterol: 82
• sodium: 37
• potassium: 394
• dietary fiber: 3.96
• sugars: 1.91
• vitamin a: 58
• vitamin c: 16
• calcium: 24
• iron: 1
• magnesium: 0
• complex carbs: 33.13
• other fats: 4.12

Ingredients

• 5 ounce Shrimp, peeled and deveined
• 1 2 TBSP Coconut Flour, Let's Do Organic!
• 1 medium Egg, whole, raw, fresh
• 0.5 avocado, NS as to Florida or California Avocados, raw, all commercial varieties
• 1 small whole Tomatoes, red, ripe, raw, year round average
• 1 dash Sea salt
• 1 dash Spices, pepper, black
• 2 slice thin Whole Wheat Bread
• 1 tsp Sriracha
• 0.5 lemon yields Lemon juice, raw

Instructions

• Finely chop the shrimps, egg, flour, Sriracha sauce, salt and pepper with a power mixer
• Form two paddies from the mixture and set aside to cool in the refrigerator. Make sure to add some oil to the plate so the paddies don't stick.
• Scoop out the half avocado, and mix it with the chopped tomato and some lemon juice
• Heat up coconut oil in a non-stick pan to medium-high heat
• Fry the shrimp paddies evenly on botch sides until golden brown (about 8 minutes)
• Spread the avocado mixture over the bread slices and top it with the shrimp paddies when they're done
• You could top with some yoghurt or Sriracha sauce before eating.
• Enjoy!