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Shrimp Cakes & Spicy Remoulade

This recipe is Whole30, Paleo, Gluten, and Dairy Free.

Would you believe me if I told you these Shrimp Cakes were made in a muffin tin and ready in half an hour? While they are baking you whip up the Spicy Remoulade that is tangy, spicy and the most delicious way to top your shrimp cakes! If you love shrimp you have to try this one!


1 lb shrimp, cleaned and tails off, chopped
1 tsp olive oil
1 rib celery, diced
1/2 cup onion, diced
2 tbsp grainy Dijon mustard, I like Noble Made
3 tbsp prepared horseradish, liquid removed
2 eggs, whisked
2 tbsp fresh parsley, chopped
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 cup almond flour
1 cup mayonnaise
2 tsp grainy Dijon mustard
2 tbsp fresh lemon juice
1 tbsp hot sauce
2 tbsp capers, drained & chopped
1 tsp New Bae seasoning, I like Primal Palate

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Spray muffin tin with oil

Preheat oven to 375˚

Sauté onions & celery in oil till translucent

Combine all of the shrimp cake ingredients in a large bowl, mix well with rubber spatula

Fill muffin tins & press down well with fingers

Bake 20 minutes

Run knife around the edges to loosen

While they are in the oven make your remoulade

Combine all remoulade ingredients in a bowl, stirring well

Enjoy this recipe by Penny's Primal!

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