Jaleneno shrimp Cakes

Jalapeño Shrimp Cakes
Skinnytaste.com
Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • WW Points+: 4 pt
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg

Ingredients:
 

• 1 lb shrimp, peeled and deveined (weight after peeled)
• 1 large jalapeño, seeded and minced (for spicy, leave the seeds)
• 1 garlic clove, minced
• 3 medium scallions, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons panko (use GF crumbs for gluten free)
• 1/4 teaspoon sea salt
• 1/8 teaspoon fresh ground black pepper

For topping:

• 4 lime wedges
• 1/2 medium avocado, sliced thin

Directions:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.

Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.

Serve with fresh lime juice and top with thin slices of avocado.

Makes 4