Description
These Crispy Shrimp Cakes are a delightful appetizer or light meal featuring tender chopped shrimp mixed with flavorful ingredients, formed into patties, and pan-fried to a golden crisp. Perfectly seasoned with paprika, cayenne for a hint of heat, and fresh herbs, they deliver a satisfying crunch and savory taste that pairs well with a dipping sauce or fresh salad.
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 peeled and deveined shrimp into small pieces to create the base texture for the cakes.
- Pat dry: Gently pat the chopped shrimp dry with a paper towel to remove excess moisture, which helps the cakes bind better and prevents sogginess.
- Mix ingredients: In a large bowl, combine the chopped shrimp, egg, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, diced red bell pepper, green onions, fresh parsley, paprika, cayenne pepper, salt, and black pepper.
- Combine gently: Mix all ingredients gently until just combined, adding a little more panko breadcrumbs if the mixture feels too wet and difficult to shape.
- Form patties: Shape the mixture into 8 equal-sized patties and flatten them slightly for uniform cooking.
- Chill patties: Refrigerate the formed patties for 15–20 minutes to help them firm up, which aids in holding their shape during cooking.
- Heat oil: Heat 1–2 tablespoons of olive oil in a skillet over medium heat until shimmering.
- Cook shrimp cakes: Fry the patties in the hot skillet, cooking each side for 3–4 minutes until they are golden brown and cooked through.
- Drain excess oil: Remove the cooked shrimp cakes from the skillet and place them on paper towels to drain any excess oil.
- Serve: Serve the shrimp cakes warm, accompanied by lemon wedges, your favorite dipping sauce, or a fresh salad for a complete dish.
Notes
- For an extra crispy texture, use panko breadcrumbs rather than regular breadcrumbs.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder taste.
- These cakes can be prepared ahead and refrigerated before frying to save time.
- Serve with tartar sauce, aioli, or chili sauce for added flavor.
- Ensure shrimp are thoroughly cooked to an internal temperature of 145°F (63°C).
