Ingredients:

• 14 ounces raw wild-caught shrimp, shells removed, finely chopped

• 2 ribs celery, diced

• 1/2 yellow onion, diced

• 2 cloves garlic, crushed

• 1 teaspoon Old Bay Seasoning

• Zest of 1 lemon

• 2 tablespoons cassava flour, plus more if needed

• 1/4 cup omega-3 egg whites (2 eggs)

• 1/4 cup blanched almond flour

• Avocado oil spray

Instructions:

1 In a large bowl, mix the shrimp, celery, onion, garlic, Old Bay, lemon zest, cassava flour, and egg whites together. The mixture should easily form cakes between your hands—if it falls apart, add more cassava, 1 teaspoon at a time, until it comes together.

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3 Place the almond flour into a shallow bowl. Then, form the shrimp mixture into 4 equal-sized cakes, dip them into the almond flour, and gently pat to coat.

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5 Place them on a plate and refrigerate them for 15 to 20 minutes.

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7 Coat a large skillet with avocado oil spray, then heat over medium-high heat. Cook the shrimp cakes until they’re browned on the bottom (should take about 3 to 4 minutes).

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9 Gently flip and cook them for an additional 3 to 4 minutes to brown the other side.

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11 Reduce the heat to low and continue to cook until a sharp knife inserted into the center of a cake comes out hot (should be around 1 to 2 minutes more).

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13 Serve, wait for them to cool… and enjoy!

Now, once you take that first bite, I think you’ll agree…