Shrimp Cakes
User Reviews
4.6
Shrimp Cakes
Description
The shrimp are processed to a fine texture before mixing with panko, red onion, red bell pepper, celery, parsley, light mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning, garlic powder, salt, and freshly ground black pepper. The mixture is gently combined and then shaped into uniform patties, which are coated in additional panko seasoned with salt and pepper for crispness.
Cooking occurs in a hot skillet with olive oil, frying the cakes for a few minutes on each side until they develop a golden crust and are heated through. These shrimp cakes present a balance of mildly sweet shrimp flavor paired with fresh vegetables and a light, crunchy exterior. Served with lemon wedges and optional hot sauce, they make a seafood appetizer or light entrée.
Ingredients
- 1 pound Shrimp tails removed, peeled and deveined jumbo
- 1 cup panko or gluten-free, whole wheat plain, 3 tablespoons
- ¼ cup red onion (finely diced)
- 1/4 cup red bell pepper finely diced
- 1/4 cup celery finely diced
- 2 tablespoons parsley chopped, fresh
- 1 tablespoons mayonnaise light
- 1 teaspoon Dijon mustard
- 1 egg large
- 2 tablespoon lemon juice fresh
- 3/4 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- black pepper to taste, freshly ground
- ¼ teaspoon kosher salt
- 2 tablespoons olive oil
- lemon for serving, wedges
- hot sauce (for serving (optional))
Instructions
- Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
- On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
- In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
- Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 2cakes | |
| Calories | 265kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 24g | 48% |
| Fat | 10.5g | 16% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 183mg | 61% |
| Sodium | 584mg | 24% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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