Servings
Font
Back
4.6 from 153 votes

Shrimp Cakes

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 Servings
Calories: 265 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 pound peeled and deveined jumbo shrimp (tails removed)
  • 1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)
  • ¼ cup red onion (finely diced)
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 2 tablespoon fresh lemon juice
  • 3/4 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • freshly ground black pepper (to taste)
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • Lemon wedges (for serving)
  • hot sauce (for serving (optional))

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

Nutrition Information

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%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 265

% 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.