1 pound shrimp, raw, peeled and deveined
1 red or yellow bell pepper, finely chopped
1 clove garlic, minced
2 tbsp green onions, thinly sliced
1 tbsp lime juice, freshly squeezed
1 tbsp raw honey
1⁄2 tsp sea salt (optional)
1⁄4 tsp ground chipotle
1⁄2 cup cilantro, finely chopped
1⁄2 cup almond flour
3 tbsp olive oil, for sautéing
Place shrimp in food processor, pulse until finely chopped.
In a large bowl, combine chopped shrimp, bell pepper, garlic, scallions, lime juice, honey, sea salt (optional), chipotle, egg and cilantro.
Form mixture into 12 (1⁄2) inch thick patties, dip each in almond flour, coating thoroughly.
In a large skillet, over medium heat, warm 1 tablespoon oil.
Add 4 patties to the skillet and cook about 5 minutes per side, until browned; remove and place on paper towel lined plate.
Repeat with remaining cakes.