This week and next are big for me and Paleo cooking experiments. I wanted to quickly share 2 unbelievable successful recipes I whipped up this week. They were just THAT damn good and they’re both SUPER easy.

Shrimp Cakes

Ingredients:

1LB shrimp (peeled and deveined- I buy the  “large shrimp” bag from Trader Joes) if frozen-thaw. Or use fresh mm!

1/4c coconut flour

2T coconut milk

Any spices you enjoy- I added: shakes upon shakes of garlic powder, onion powder, sea salt, pepper, and i sprinkled paprika as well.

Method:

In food processor, dump shrimp, pulse on high until shredded. In a bowl, mix shrimp, coconut flour, coconut milk, and spices. Make into patties. I made med-sized patties (see photo). They were easy to work with. Heat a large, deep skillet skillet on high and spoon coconut oil so that there is about a 1/2″ to 1″ (enough to submerge 1/2 the patty into) Probably about 1/2 c of oil- 1 cup. Once oil starts to smoke n bubble, turn heat to med-high and put all patties in the pan. Cook for about 2 mins on each side- just be careful they dont burn. Use a spatula to flip. If you need to repeat this process, make sure you clean the old oil out of the pan rather than reusing. Fresh oil everytime ensures a yummy coating instead of a burnt coating. Once done, put on napkin to catch excess grease and serve!

Note: I totally felt like I was eating “unhealthy” fried seafood. it was so good topped with lemon juice!

Almond Butter Cups

Ingredients:

3/4 bag of “Life is Good” choc chips (dairy free, soy free, gluten free, nut free!)

12 tsp almond butter

Method

Line mini muffin pan with mini muffin liners and set aside. Melt chocolate in pan on med-low heat. These melt fast, so watch carefully, stir often and don’t let them burn. Once melted, remove from heat. Take spoon and put a very small layer of melted chocolate (just enough to coat the bottom) in each muffin liner. Stick in freezer for about 5 minutes, or until chocolate is hardened completely (it took less than 5 mins in my freezer). Remove from freezer- add about 1 tsp almond butter on top of the hardened layer to each. Take remaining chocolate and fill the remainder of the cup, covering the almond butter. Stick back in freezer for 20-30 minutes or until chocolate is completely hardened. Peel liner and enjoy!

Note: If you prefer your “reeses cups” frozen, you can keep in the freezer for good. If not, they will survive in room temp or in the fridge. I kept mine in the fridge.