Paleo Cilantro Lime Shrimp Sliders

Superbowl XLVIII is fast approaching!  This year I will be including these delicious cilanto lime shrimp sliders on my superbowl party menu! 

These sliders have a slight mexican spicy flare! 

They taste even more amazing if you prepare the shrimp mixture the night before hand and refridgerate.

Feel free to cut back on the cayenne pepper if desired.

INGREDIENTS :

2.5 cups cooked small shrimp devined and tails removed

3/4 cup chopped fresh cilantro

3 Tbsp fresh lime juice

1 tsp lime zest

2 minced garlic cloves

2 diced green onions

2 tsp cayenne pepper

2 tsp onion powder

2 tsp sea salt

1 tsp black pepper

1/3 cup almond flour

2 pasture eggs lightly beaten

2 Tbsp coconut oil divided for frying

INSTRUCTIONS :

In a food processor combine the shrimp,  cilantro and all of the spices.  (Everything except the almond flour and eggs) pulse only a couple of times so that you still have some large chunks of shrimp!

If you have time, make this the night before and refridgerate. 

Prior to adding the flour and eggs, wash one sweet potato and slice approximately 1/4 inch thick leaving the skin on.

Heat half of the coconut oil in the pan until the oil is hot. (Check first by touching the pan with your spatula to see if bubbles form around it)

Then add your sweet potato slices to the pan and sprinkle with extra sea salt.

Brown the sweet potato about 5 minutes on each side.

In a mixing bowl combine the shrimp mixture with flour and eggs.

Rinse out the pan or use a different pan to melt the remaining coconut oil until hot.

Using your hands form small patties determine the perfect size by the size of your sweet potato buns!

Cook until brown and crispy on each side (about 6 minutes each side) 

Serve hot with fresh avocado or guacamole!

 

I ended up with 10 sliders! 

The sliders and buns could be made ahead of time and reheated on a cookie sheet covered with parchment paper in the oven at 350 for 20 minutes.