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Crispy Shrimp Cakes
Like crab cakes but shrimp. Serve with our zesty tartar sauce, also on this site.
30 minutes prep, 1 hour refrigeration,   8 small shrimp cakes
recipe image
Ingredients: Shrimp Cakes
2 cups Panko breadcrumbs
1 lb Peeled and deveined raw shrimp, coarsely chopped.
2 Eggs, lightly beaten
½ cup Mayonaise
⅓ cup Red bell pepper, chopped
⅓ cup Scallions (green onions), chopped
2 tsp Minced garlic or garlic paste
1 tsp Dijon mustard
¼ tsp Cayenne pepper
½ tsp Salt
¼ cup Canola oil
1.  Place 1 1/2 cups of the panko breadcrumbs on a flat plate. Save the remaining 1/2 cup for the next step.
2.  In a bowl, mix shrimp (1 lb), mayonnaise (1/2 cup), eggs (2 large), bell pepper (1/3 cup), scallions (1/3 cup), garlic (2 tsp), mustard (1 tsp), cayenne pepper (1/4 tsp), salt (1/2 tsp), and remaining breadcrumbs (1/2 cup) until combined.
3.  Use a 1/3-cup measure to scoop shrimp mixture and form a a round ball with your hands. Turn on to plate of breadcrumbs and coat completely.
4.  Make 7 more cakes with the remaining shrimp mixture and transfer them to a baking sheet lined with waxed paper, flatten cakes slightly, to a 3 1/2-inch circumference.
5.  Refrigerate for 1 hour.
6.  In a large nonstick skillet, 2 tablespoons of the oil over medium heat.
7.  Add 4 cakes and cook for about 4 minutes per side, until crisp and browned.
8.  Transfer to a plate; cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200°f oven.
9.  Repeat with the remaining oil and 4 cakes.  ©
10.  Serve with tartar sauce

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Crispy Shrimp Cakes. Recipe on first page, not a blog.