Ingredients
- 1 lb (454 g) peeled and deveined shrimp
- 2 tbsp (5 g) fresh cilantro leaves, minced
- 1 tsp (4 g) garlic powder
- ½ tsp cream of tartar
- ¼ tsp baking soda
- ¼ tsp salt
- Coconut or avocado oil for frying
How to Make It
- Drain the shrimp in a colander, then pat them as dry as you can with a paper towel. Add the shrimp to a food processor and pulse until it has the consistency of ground meat. Add the rest of the ingredients (except the oil) to the food processor bowl and process until you have a paste. Chill for at least 15 minutes.
- Divide the dough into 8 equal-size portions. Fill a skillet with 1 inch (2.5 cm) of oil and heat it to 350°F (175°C). Flatten each ball of dough so that they are about ½ inch (13 mm) thick and carefully drop the cakes into the hot oil. Cook for about 2 minutes per side, until golden-brown and crispy. The cakes will puff up a little as they cook. Eat them immediately while hot, or save them for a cold snack or lunch box addition!