Low Carb Shrimp Cakes are full of fresh shrimp, green onion, parsley, diced red bell pepper, and seasonings. Almond flour and ground flaxseed keep them low carb.
Chop shrimp into small pieces or pluse a few times in a food processor.
Add all ingredients except butter to a medium bowl and mix well. Refrigerate for 15 to 30 minutes.
Melt butter over medium-high heat in a cast iron pan. If you don't have a cast iron pan, just use a regular pan.
When pan is hot, use a 1/4 cup measuring cup to form patties and drop them into pan. Gently flatten them a little bit. Let cook about 5 minutes and then gently flip over. Cook another minute or two or until cooked through.
To make sauce, stir together mayonnaise and Sriracha sauce.
You can use frozen, defrosted shrimp.
I like to use medium to large shrimp for these shrimp cakes, but any size shrimp can be used.
If you don't have a food processor, just chop the shrimp into little pieces using a knife.