Shrimp Lime Cakes with Guacamole and Pineapple Cilantro Salsa

Recipe: Colorful Wild Shrimp Cakes with Pineapple Salsa

- 1 pound wild-caught shrimp, peeled and deveined
- 1/4 cup finely chopped yellow pepper
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped orange pepper
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/4 cup almond flour
- Salt and pepper to taste
- Avocado oil, for pan frying

For Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/4 cup finely chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 tablespoon lime juice
- Salt to taste

For Sautéed Mixed Peppers:
- 2 mixed bell peppers, sliced
- 1 tablespoon avocado oil
- Salt and pepper to taste

For Baked Black Beans:
- 2 cups cooked black beans
- 1 jalapeño, seeded and finely chopped
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup vegetable broth


1. In a food processor, pulse the shrimp until coarsely chopped. Transfer to a large mixing bowl.

2. To the bowl with shrimp, add the finely chopped yellow, red, and orange peppers, scallions, minced garlic, beaten egg, almond flour, salt, and pepper. Mix well to combine.

3. Form the shrimp mixture into patties, approximately 2 inches in diameter.

4. Heat avocado oil in a skillet over medium heat. Add the shrimp cakes and cook for 3-4 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 145°F (63°C).

5. Meanwhile, prepare the pineapple salsa by combining diced pineapple, chopped cilantro, red onion, lime juice, and salt in a bowl. Mix well and set aside.

6. In another skillet, heat avocado oil over medium heat. Add sliced mixed peppers and sauté until tender-crisp. Season with salt and pepper.

7. For the baked black beans, preheat your oven to 350°F (175°C). In an oven-safe dish, combine cooked black beans, chopped jalapeño, diced onion, minced garlic, cumin, paprika, salt, pepper, and vegetable broth. Stir to combine. Bake for 20-25 minutes, until the flavors meld together.

8. Serve the colorful shrimp cakes over a bed of sautéed mixed peppers. Top with pineapple salsa and accompany with a side of baked black beans.

Nutrition Benefits:
- Wild shrimp is a lean source of protein and provides essential nutrients such as selenium, vitamin B12, and omega-3 fatty acids.
- Pineapple salsa offers a dose of vitamin C, manganese, and bromelain, which may aid digestion and reduce inflammation.
- Mixed peppers are rich in antioxidants, vitamin C, and dietary fiber.
- Black beans are a good source of plant-based protein, fiber, iron, and folate, supporting heart health and digestion.

This meal provides a nice balance of protein, healthy fats, and carbohydrates, offering a satisfying and nutritious dining experience. Enjoy!