Shrimp Cake
Crispy pan-seared patties filled with succulent shrimp, spices, and herbs.
Imagine a flavorful and crunchy seafood treat that’s both easy to make and impressive to serve! Introducing Shrimp Cakes, a mouth-watering recipe that combines succulent shrimp with a crispy exterior and a tender interior. With a hint of Asian-inspired flavors and a satisfying crunch, these shrimp cakes are perfect for seafood lovers, party hosts, and anyone looking for a delicious and easy-to-make meal. Get ready to indulge in a seafood treat that’s sure to become a favorite!
Prep Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 23 minutes
Ingredients:
1 lb (500g) raw shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
2 green onions, finely chopped
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
1 cup Panko breadcrumbs
Olive oil, for frying
Directions:
In a food processor, pulse the raw shrimp until finely chopped.
Transfer the chopped shrimp to a large mixing bowl and add the chopped parsley, green onions, egg, mayonnaise, Dijon mustard, lemon juice, garlic powder, paprika, salt, and pepper.
Mix until well combined.
Place the Panko breadcrumbs in a shallow dish.
Shape the shrimp mixture into small patties and coat each patty in the breadcrumbs, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat.
Fry the shrimp cakes in batches until golden brown and cooked through, about 3-4 minutes per side.
Transfer the cooked shrimp cakes to a paper towel-lined plate to drain excess oil.
Serve the Shrimp Cakes hot with your favorite dipping sauce or salad.
Servings: Makes approximately 12 shrimp cakes