Shrimp Cauliflower Coconut Cakes with Zoodle Salad

CP Phase Dinner Green food pescatarian halal dairy-free nut-free soy-free pork-free nightshade-free low-histamine

Shrimp is high in protein. Cauliflower adds fiber and volume. Zucchini noodles refresh and hydrate. Coconut oil supports metabolism.

🥦 Ingredients

  • ●6 oz shrimp, chopped
  • ●1 cup steamed cauliflower, mashed
  • ●1 egg
  • ●1 tbsp coconut oil
  • ●½ tsp salt
  • ●2 cups zucchini noodles
  • ●Juice of
  • ●½ lemon
  • ●Optional: chopped dill

👩‍🍳 How to Make It

1
Mix cakes: Combine shrimp, cauliflower, egg, and salt. Form into 4 patties. Cook: Sauté in coconut oil 3 – 4 minutes per side until golden and shrimp is opaque. Make salad: Toss zoodles with lemon juice and dill. Serve: Plate cakes with zoodle salad.

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