Shrimp/Fish Cakes with Spinach Slaw and Coconut-Almond Dressing

Shrimp/fish cakes:
1 lb. of Raw shrimp (shelled, deveined) or raw fish fillet (I used Cod)
1/4 cup coconut milk
2 Tbsp. Chopped cilantro
1 tsp. Minced Jalapeno
Garlic powder, black pepper, and salt to taste.

Using a food processor, pulse shrimp/fish, coconut milk, cilantro, pepper, and seasoning until slightly chunky. Heat several tablespoons of olive oil in pan and drop small scoops of the mix in the pan. Cook each side for 2-3 minutes, until browner/cooked.

2 handfuls of fresh spinach leaves
1 cup grated purple cabbage
2 carrots, grated
1 cucumber, chopped

Coconut-Almond Dressing:

2 Tbsp lime juice
2 teaspoon almond butter
1/4 cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp chopped mint
1/8 tsp red pepper flakes
Pinch of salt, a bit of honey, black pepper and ground garlic to taste.

Mix lime juice and 2 tsp. of warm water to almond butter until it is slightly runny. Whisk in the rest and season. Use as dressing for slaw/salad or dipping sauce for shrimp/fish cakes.

From Mark Sisson’s Primal Blueprint Cookbook

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