Description
Whip up these shrimp cakes for a quick seafood feast that’ll have your family asking for seconds. Packed with zesty seasonings and golden-crisp edges, these homemade delights come together in minutes and disappear even faster.
Ingredients
Scale
Main Protein:
- 1 pound raw shrimp, peeled and deveined
Binding and Flavor Enhancers:
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley or cilantro
- ¼ cup finely chopped green onions
Seasoning and Coating:
- ½ teaspoon paprika or Cajun seasoning
- Salt and black pepper to taste
- ½ cup breadcrumbs (panko or regular)
- 2 tablespoons vegetable oil or olive oil (for pan-frying)
- Pinch of red pepper flakes
- Finely diced bell peppers
- A dash of hot sauce
- Zest of 1 lemon
Instructions
- Chop raw shrimp into small pieces. Pat them dry with paper towels to remove excess moisture.
- Whisk 1 large egg, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 tablespoon lemon juice, and 2 minced garlic cloves in a large mixing bowl until smooth.
- Add ¼ cup chopped green onions, 2 tablespoons chopped parsley, ½ teaspoon paprika, salt, and black pepper to the wet mixture. Stir thoroughly.
- Gently fold in chopped shrimp and ½ cup breadcrumbs. Mix until ingredients are just combined. Add more breadcrumbs if the mixture seems too wet.
- Shape the mixture into 6-8 compact patties, each about ½-inch thick. Press firmly to help them hold together.
- Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat (375°F). Ensure the pan is hot before adding cakes.
- Carefully place shrimp cakes in the skillet, cooking 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Remove cakes when internal temperature reaches 145°F. Transfer to paper towel-lined plate to drain excess oil.
- Serve immediately with your preferred dipping sauce or garnish.
Notes
- Chop shrimp finely but leave some texture to maintain a chunky, satisfying bite in your cakes.
- Use fresh breadcrumbs if possible, as they help bind the mixture better and create a lighter, crispier exterior.
- Chill the formed shrimp cake patties for 15-30 minutes before cooking to help them hold their shape and prevent falling apart during frying.
- For a gluten-free version, swap regular breadcrumbs with almond meal or gluten-free breadcrumbs, which work equally well as a binder.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Shrimp
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 155 mg