Description
These crispy and flavorful Shrimp Cakes are a perfect appetizer or main course, combining tender shrimp with crunchy panko breadcrumbs, fresh vegetables, and a blend of seasonings. Pan-fried to golden perfection, they are delicious served warm with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Shrimp Cakes
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
- Lemon wedges (for serving)
Instructions
- Prepare the Shrimp: Chop the raw shrimp into small pieces by hand or pulse in a food processor until coarsely chopped but not pureed, creating the base texture for the cakes.
- Combine Ingredients: In a large bowl, mix the chopped shrimp with panko breadcrumbs, green onions, red bell pepper, minced garlic, egg, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper until thoroughly combined.
- Form Patties: Shape the shrimp mixture into 8 equal-sized patties, ensuring they hold together well for frying.
- Heat the Oil: Add vegetable oil to a large skillet and heat over medium heat until shimmering and ready for frying.
- Cook Shrimp Cakes: Fry the patties in batches, cooking each side for about 3 to 4 minutes until golden brown and cooked through, flipping carefully to avoid breaking.
- Drain and Serve: Remove the cooked shrimp cakes from the skillet and place them on paper towels to drain excess oil. Serve warm with fresh lemon wedges or your preferred dipping sauce.
Notes
- For a lighter alternative, bake the shrimp cakes at 400°F (200°C) for 12 to 15 minutes, flipping halfway through for even cooking.
- Try serving with a simple aioli or a spicy remoulade sauce for extra flavor.
- Panko breadcrumbs are essential for giving these cakes a light and crispy texture.
- To make gluten-free shrimp cakes, substitute panko breadcrumbs with gluten-free breadcrumbs.
