1 lb shrimp or prawns, peeled, deveined and chopped
2 cups panko breadcrumbs
1/4 cup chopped red bell pepper, small dice
1/3 cup chopped scallions
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 cup mayonnaise
2 eggs, lightly beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup canola oil
Directions:
Line a baking sheet with wax paper. Pour 1 1/2 cups panko breadcrumbs in a shallow dish.
In a bowl, add remaining 1/2 cup panko breadcrumbs, bell pepper, scallions, garlic paste, mustard, mayonnaise, eggs, cayenne pepper, salt and shrimp; mix well until combined.
Scoop out 1/3-cup of shrimp mixture and form into cakes, repeat process to make 7 more cakes. Place shrimp cake in panko breadcrumbs, coat evenly. Place coated shrimp cake on wax paper lined baking sheet. Flatten gently using the back of a metal spatula. Repeat procedure, with remaining cakes shrimp cakes; place shrimp cakes in refrigerator for 1 hour.
Heat 2 tablespoons of canola oil in a large nonstick skillet set over medium heat. Add 4 shrimp cakes; cook for 4 minutes then turn and cook for an additional 4 minutes, until brown and crisp. Transfer shrimp cakes to a plate and loosely cover with foil.
Repeat process with remaining 2 tablespoons of canola oil and 4 shrimp cakes. When done, serve shrimp cakes with tarter sauce.
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Shrimp Cakes
Serves 8
Ingredients:
1 lb shrimp or prawns, peeled, deveined and chopped
2 cups panko breadcrumbs
1/4 cup chopped red bell pepper, small dice
1/3 cup chopped scallions
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 cup mayonnaise
2 eggs, lightly beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup canola oil
Directions:
Line a baking sheet with wax paper. Pour 1 1/2 cups panko breadcrumbs in a shallow dish.
In a bowl, add remaining 1/2 cup panko breadcrumbs, bell pepper, scallions, garlic paste, mustard, mayonnaise, eggs, cayenne pepper, salt and shrimp; mix well until combined.
Scoop out 1/3-cup of shrimp mixture and form into cakes, repeat process to make 7 more cakes. Place shrimp cake in panko breadcrumbs, coat evenly. Place coated shrimp cake on wax paper lined baking sheet. Flatten gently using the back of a metal spatula. Repeat procedure, with remaining cakes shrimp cakes; place shrimp cakes in refrigerator for 1 hour.
Heat 2 tablespoons of canola oil in a large nonstick skillet set over medium heat. Add 4 shrimp cakes; cook for 4 minutes then turn and cook for an additional 4 minutes, until brown and crisp. Transfer shrimp cakes to a plate and loosely cover with foil.
Repeat process with remaining 2 tablespoons of canola oil and 4 shrimp cakes. When done, serve shrimp cakes with tarter sauce.
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