2 ratings

Thai Shrimp and Quinoa Cake


Healthy Thai shrimp and quinoa cakes

Tasty, healthy, and easy to make with a huge wow factor! Serve as an appetizer, snack, or with a salad for lunch.


For the Thai Shrimp and Quinoa Cake

  • 1 Cup cooked quinoa
  • 6 raw shrimps (peeled and de-veined)
  • 2 Tablespoons Claire's chili dressing (see below)
  • 2 Tablespoons egg white
  • 1 Tablespoon flax seed
  • 3 Tablespoons water
  • 1 Tablespoon coconut oil (for frying)

For Claire's chili dressing

  • 6 Tablespoons fish sauce
  • 6 Tablespoons lime juice
  • 1 pinch of sugar
  • 1 Teaspoon red chili flakes
  • 1 clove garlic
  • 1 inch fresh lemon grass
  • 2 Tablespoons chopped cilantro


For the Thai Shrimp and Quinoa Cake

Cook and cool quinoa.

Make a batch of Claire’s chili dressing.

Mix your flax seed with the water and allow to sit for 3 minutes.

In a blender, combine quinoa, 1 teaspoon flaxseed mix, egg white, prawns/shrimps, and chili dressing. Mix until prawns/shrimps are small pieces.

Form into small round and flat shapes. About 1 tablespoon of mixture will make 1 cake.

Heat coconut oil in a fry pan and when the oil gets hot, fry the cakes until they are brown on both sides.

Serve immediately.

For Claire's chili dressing

Mix all the ingredients together with a hand mixer or in a blender, making sure the lemon grass is fully blended.