Description
These crispy shrimp cakes are a delightful appetizer or main dish, featuring tender chopped shrimp combined with flavorful herbs and spices, then pan-fried to golden perfection. They offer a satisfying crunch from panko breadcrumbs and a subtle kick from paprika and optional cayenne pepper. Perfect served warm with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Shrimp Cake Ingredients
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 large egg
- ¼ cup (25g) panko breadcrumbs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- ¼ cup (30g) finely diced red bell pepper
- 2 tablespoons green onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1–2 tablespoons olive oil, for frying
Instructions
- Chop Shrimp: Roughly chop the raw shrimp into small pieces to prepare for the cake mixture.
- Dry Shrimp: Pat the chopped shrimp dry with paper towels to remove excess moisture, which helps the cakes hold together better.
- Combine Ingredients: In a mixing bowl, combine the chopped shrimp, egg, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, diced red bell pepper, sliced green onions, chopped parsley, paprika, cayenne pepper (if using), salt, and black pepper.
- Mix Gently: Stir the ingredients gently to create an even mixture. If the mixture feels too wet, add a little more panko breadcrumbs until it holds together well.
- Form Patties: Shape the mixture into 8 equal-sized patties and flatten them slightly to ensure even cooking.
- Chill Patties: Place the patties in the refrigerator for 15–20 minutes to firm up, which helps them maintain their shape during cooking.
- Heat Oil: Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat to prepare for frying the cakes.
- Cook Shrimp Cakes: Fry the patties for 3–4 minutes on each side until they are golden brown and cooked through.
- Drain Excess Oil: Remove the shrimp cakes from the skillet and drain on paper towels to remove excess oil.
- Serve: Serve the shrimp cakes warm with lemon wedges, dipping sauce, or alongside a fresh salad for a delicious meal or appetizer.
Notes
- Be sure to pat the shrimp dry well to help the mixture bind properly.
- If the mixture is too loose, gradually add more panko breadcrumbs to prevent the cakes from falling apart.
- Chilling the patties before cooking helps them hold their shape during frying.
- Adjust cayenne pepper to control the spice level according to your preference.
- Serve with tartar sauce, aioli, or a fresh citrus vinaigrette for added flavor.
