Description
Delicious and savory shrimp cakes made with fresh shrimp, crispy panko breadcrumbs, and a blend of flavorful seasonings. These golden-brown patties are pan-fried to perfection and served warm with lemon wedges, making them a perfect appetizer or seafood treat.
Ingredients
Scale
Main Ingredients
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Mix the Shrimp Mixture: In a large bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, green onions, garlic, Dijon mustard, Old Bay seasoning, salt, black pepper, and parsley. Stir everything together until well combined and evenly mixed.
- Shape into Patties: Form the shrimp mixture into 8 to 10 small, evenly sized patties. This helps ensure they cook uniformly and have a consistent texture.
- Heat the Oil: Pour the vegetable oil into a large skillet and heat it over medium heat. The oil should be hot enough to sizzle when the patties are added but not smoking.
- Cook the Shrimp Cakes: Place the shrimp patties in the skillet in batches, making sure not to overcrowd the pan. Cook each side for 3 to 4 minutes, or until the cakes are golden brown and cooked through. Carefully flip them once during cooking.
- Drain Excess Oil: Transfer the cooked shrimp cakes to a plate lined with paper towels to absorb any excess oil, keeping them crisp.
- Serve Warm: Serve the shrimp cakes warm with lemon wedges and your preferred dipping sauce such as aioli, tartar sauce, or sweet chili dip.
Notes
- For a lighter version, bake the shrimp cakes at 400°F for 12 to 15 minutes, flipping halfway through for even cooking.
- Add a teaspoon of finely chopped red chili to the mixture if you prefer a spicy kick.
- These shrimp cakes pair well with aioli, tartar sauce, or sweet chili dipping sauce.
- Use gluten-free breadcrumbs if you need to make this recipe gluten-free.
