12 oz Shrimp
1 Shallot
1 Green Onion.
1 Egg
1/2 cup Breadcrumbs
1 clove Garlic
1 Tbsp Coconut Aminos
1 Small Carrot
1 tsp Lemongrass
1 tsp Honey
½ tsp Sea Salt
1/3 tsp White Pepper
Coconut Oil
Baby Spinach
Ginger Garlic Aioli:
¼ cup Mayonnaise
¼ tsp Garlic
¼ tsp Ginger

Combine the shallot, green onion (sans the white part), egg, Breadcrumbs, garlic clove, coconut aminos,
carrot, lemongrass, honey, sea salt, and white pepper in a food processor and blend until incorporated.
You can do this by hand, but you will want to mince the carrots, garlic, shallot, and green onion. Then
add in the shrimp and process it until there are only a few large chunks left. We still want it to have
chunks of shrimp, but it needs to stick together as well.
Take about ¼ cup of the mixture and form a patty in the palm of your hand. Do this until the mixture is
Heat about 2 tablespoons of coconut oil in a pan over medium heat (~5). Add one layer of shrimp
sliders, cover, and cook for about 3–4 minutes on each side, or until browned. We like to uncover ours
for the last couple of minutes; they seem to stick together better that way.
While these are cooking, prepare your Mayonnaise and add the garlic and ginger after the final step.
Drain the shrimp burgers on paper towels and serve: baby spinach, then shrimp sliders, then Ginger
Garlic Aioli, then cilantro! If you are feeling very ambitious, lightly fry the spinach first!
Makes 6 to 8
This recipe is Pescatarian