Kofta is typically made with various ground meats, but I wanted to make a pescatarian version as a hearty appetizer. These Shrimp Kofta are a simple, protein-packed solution and they come together quickly by combining ingredients into a food processor and mixing until a paste-like consistency is formed. The ground mix is formed into patties and pan-fried in olive oil.
Serve these as an appetizer or pair them with a green salad for a healthy dinner that’s big on flavor without a whole evening in the kitchen. I enjoy these with a side of greek yogurt for dipping, but they’re equally delicious with a bit of heat from sriracha drizzled on top.
Ingredients
- 1 pound shrimp, peeled and deveined
- ½ cup diced yellow onion
- 2 cloves garlic
- ½ cup chopped cilantro
- ¼ cup gluten-free flour
- 1 tablespoon Primal Palate Seafood Seasoning
- ½ teaspoon pink Himalayan salt
- 2 tablespoons olive oil
Instructions
Add ingredients to the bowl of a food processor. Secure lid and pulse several times, until ingredients are broken up and just combined into a paste-like mixture. Do not overmix.
In a large skillet heated to medium-high, add 2 tablespoons olive oil. Use a 3-tablespoon scoop to drop shrimp mixture into the oil. Flatten each with the back of a spatula. Cook for 2 minutes, then flip and cook for an additional 2 minutes.
Drain patties on a paper towel-lined plate while you work in batches. The recipe yields 10 patties.
Serve with a side of Greek yogurt and lemon wedges or drizzled with sriracha or your favorite hot sauce.
