Shrimp & Asparagus Cakes with Creamy Pesto Sauce

This recipe was a happy accident. What was originally supposed to be a Shrimp & Asparagus Pesto Pasta became the following recipe when I accidentally dropped the spaghetti down the drain when trying to strain out the pasta water. 🤦My husband and I agree, though, we would make this again on purpose.

SERVES 6 as an appetizer or 3 as an entree


  • 1 lb cooked shrimp
  • 1 lb cooked asparagus
  • 1/2 (gluten-free) bread crumbs (keep more on hand just in case)
  • 2 medium eggs
  • salt and pepper to taste
  • 3 tbsp avocado oil
  • 1/2 c pesto
  • 1 tbsp mayo
  • microgreens of choice
  • pickled red onion (optional)


  1. Chop the shrimp and asparagus into small pieces.
  2. Combine shrimp, asparagus, breadcrumbs, eggs, salt, and pepper in a medium bowl until the mixture is easily formed into 6 medium patties.
    • If the mixture is too dry and crumbles apart when trying to form the patty, whisk an egg in a small cup and add a little at a time until the patties are easily formed.
    • If the mixture is too wet, gradually add a little more breadcrumb until patties are easily formed.
  3. In a preheated cast iron skillet, add avocado oil to the pan.
  4. Gently place patties into the pan (I usually do two at a time), and let them cook for 2-4 minutes. Then flip the cake to cook for an additional 2-4 minutes. Patties should be golden brown.
  5. Remove fritters and allow to drain on a large paper towel-lined plate, and repeat step four until all cakes are cooked.
  6. While the cakes cool, whisk together 1/2 c pesto and 1 tbsp mayo in a small bowl. Serve sauce alongside cakes and top cakes with microgreens.
  7. Enjoy!
How it actually looks when enjoyed. 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s