Shrimp Cakes

Shrimp Cakes

Pan-seared patties with a crisp golden crust and chunks of sweet shrimp throughout.

Total 40 min Makes 4 servings Calories 285/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Eggs, Shellfish, Wheat

These shrimp cakes pack chopped shrimp into a lightly bound patty, seasoned with Old Bay and fresh herbs, then seared until crisp on both sides. They make a satisfying appetizer or light main course, and pair well with a squeeze of lemon or a dollop of remoulade.

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 lemon, cut into wedges, for serving

Method

  1. Pat the chopped shrimp dry with paper towels and place in a large bowl.

  2. Add the panko, mayonnaise, egg, red bell pepper, green onion, parsley, Old Bay, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the shrimp.

  3. Gently fold the mixture together until just combined, being careful not to overmix.

  4. Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

  5. Place the patties on a plate, cover, and refrigerate to firm up.

  6. Heat 1 1/2 tablespoons of vegetable oil in a 9-inch skillet over medium heat until shimmering.

  7. Add half the shrimp cakes and sear until golden brown and crisp on the bottom.

  8. Flip carefully and cook until golden on the second side and the shrimp is cooked through.

  9. Transfer the cooked shrimp cakes to a paper towel-lined plate. Add the remaining 1 1/2 tablespoons of oil to the skillet and repeat with the remaining patties.

  10. Serve the shrimp cakes warm with lemon wedges.

Rate this recipe

★ 3.5 (1)

Shrimp Cakes

These shrimp cakes pack chopped shrimp into a lightly bound patty, seasoned with Old Bay and fresh herbs, then seared until crisp on both sides. They make a satisfying appetizer or light main course, and pair well with a squeeze of lemon or a dollop of remoulade.

40 min 4 servings 285 cal

Ingredients

  • 1 pound raw shrimp, peeled, deveined, and chopped
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 tablespoons red bell pepper, finely diced
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    Pat the chopped shrimp dry with paper towels and place in a large bowl.

  2. 2

    Add the panko, mayonnaise, egg, red bell pepper, green onion, parsley, Old Bay, Dijon mustard, lemon juice, salt, and black pepper to the bowl with the shrimp.

  3. 3

    Gently fold the mixture together until just combined, being careful not to overmix.

  4. 4

    Divide the mixture into 8 portions and shape each into a patty about 3 inches wide and 3/4 inch thick.

  5. 5

    Place the patties on a plate, cover, and refrigerate to firm up.

  6. 6

    Heat 1 1/2 tablespoons of vegetable oil in a 9-inch skillet over medium heat until shimmering.

  7. 7

    Add half the shrimp cakes and sear until golden brown and crisp on the bottom.

  8. 8

    Flip carefully and cook until golden on the second side and the shrimp is cooked through.

  9. 9

    Transfer the cooked shrimp cakes to a paper towel-lined plate. Add the remaining 1 1/2 tablespoons of oil to the skillet and repeat with the remaining patties.

  10. 10

    Serve the shrimp cakes warm with lemon wedges.