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Bistro Shrimp & Rice Cake with Avocado Crema

Bistro Shrimp and Rice Cake_600x600

Prep time: 35 minutes | Cook time: 20 minutes

8 Servings | Calories 380 | Protein 16 | Carbs 40 | Fat 17

Gluten-Free

INGREDIENTS

  • 3 Tbsp. olive oil, divided
  • 3/4 lb. small pink shrimp, tail off and de-veined
  • 5 oz. fresh spinach
  • 1 tsp. dijon mustard
  • 2 tsp. minced garlic
  • 1/2 lemon, juiced
  • 2 cups of cooked Jasmine rice, cooked per directions
  • 2 Eggland’s Best eggs (large)
  • 1 cup ricotta cheese
  • 1 tsp. fresh thyme
  • 1-1/2 cups seasoned, gluten-free bread crumbs
  • Salt & pepper, to taste

 

Avocado Crema

  • 1 ripe avocado
  • 1 lime, juiced
  • 1/2 cup plain, full-fat Greek yogurt
  • 1/8 tsp. salt
  • 1/8 tsp. ground black pepper

DIRECTIONS

 

Shrimp & Rice Cakes:

  1. Heat 1 Tbsp. olive oil in a large skillet on medium heat. Add the raw shrimp, garlic, spinach, Dijon mustard, salt, pepper, and lemon juice to the skillet. Stir while sautéing for 2 minutes, or until shrimp turns pink. Remove pan from heat.
  2. In a large bowl whisk together the ricotta cheese and eggs until well combined. Add the cooked jasmine rice, shrimp mixture, and fresh thyme and mix all ingredients together.
  3. Using 1/4 measuring cup of mixture to form 8 patties.
  4. Place bread crumbs in a shallow baking dish and dredge patties in bread crumbs on both sides.
  5. Heat remaining oil in large clean skillet on medium heat. Working in batches, sauté patties 1 minute on each side, or until golden brown.

 

Avocado Crema:

  1. Cut the avocado in half, remove the seed, and scoop the fruit out of the skin. Place into blender or food processor.
  2. Add the juice of one fresh lime, 1/2 cup plain Greek yogurt, salt and pepper.
  3. Blend until smooth and combined.
  4. Drizzle avocado crema on top of each patty and enjoy!

Recipe brought to you by

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