These spicy shrimp cakes are a delicious way to cook fresh shrimp, especially when paired with the homemade corn and avocado salsa. These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.Thai Shrimp Cake is an aromatic shrimp fritter. ... The recipe is so simple that on the first try
Shrimp Cakes Recipe ( Thai Shrimp Cakes Recipe )
SHRIMP CAKES
265 calories
TOTAL TIME: 20 minutes
INGREDIENTS:
1 pound peeled and deveined jumbo shrimp, tails removed
1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)¼ cup red onion, finely diced
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tablespoons chopped fresh parsley
1 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 large egg
2 tablespoon fresh lemon juice
3/4 teaspoon Old Bay seasoning
½ teaspoon garlic powder
Freshly ground black pepper, to taste
¼ teaspoon kosher salt
2 tablespoons olive oil
lemon wedges, for serving
hot sauce, for serving (optional)
DIRECTIONS:
Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes.
Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).
NUTRITION INFORMATION
Yield: 4 Servings, Serving Size: 2 cakes
Amount Per Serving:
Smart Points: 7
Points +:
Calories: 265
Total Fat: 10.5g
Saturated Fat: 1.5g
Cholesterol: 183mg
Sodium: 584mg
Carbohydrates: 15g
Fiber: 0.5g
Sugar: 2g
Protein: 24g
