Asian Shrimp Cakes with Sweet Chili Sauce

2 pounds shrimp peeled & cleaned

½ cup full fat avocado oil mayo

1 egg

¼ green onions finely sliced

3 cloves garlic minced

1 teaspoon fresh ginger grated

1 teaspoon sesame seeds

¼ cup agave nectar

1 tablespoon sriracha or sambal oelek

2 teaspoons rice wine vinegar or lime juice

Avocado oil

1 teaspoon unrefined kosher salt

Couple cracks of pepper

 

Add the shrimp to a food processor along with the mayo, egg, green onions, garlic, ginger, salt, and pepper. Process until the mixture is mostly smooth, but still has a few chunks here and there. Pre-heat a large non-stick pan over medium-high heat with 1-2 teaspoons of oil. Once hot, add 3-4 tablespoons of shrimp mixture to your hand and place it in the pan. Carefully press the mixture into a cake. Repeat with a couple more shrimp cakes making sure not to over-crowd the pan. Cook until golden brown, about 3-4 minutes, flip and cook another 3 minutes. Repeat with remaining shrimp mixture and keep cooked cakes warm in the oven. Once all the shrimp cakes are cooked, wipe out the pan and make the sweet chili sauce. Add the agave nectar, sriracha, and rice wine vinegar to the pan and turn the heat to medium-high. Mix well and once the mixture comes to a boil, turn the heat down to medium-low and check for seasoning. You may need more of something depending on your taste. Turn off the heat and pour the sweet chili sauce all over the warm shrimp cakes and garnish with sesame seeds and leftover sliced green onions. Enjoy!