Craving something crispy and savory that’s easy to whip up? These shrimp cakes are just the ticket.
Packed with juicy shrimp and a hint of spice, they’re the perfect quick dish for any seafood lover. Whether you’re serving them as an appetizer or the main event, these shrimp cakes are sure to be a hit.
Let’s get cooking!
Steps
- Place peeled and deveined shrimp in a food processor and pulse until coarsely chopped, ensuring not to create a paste.
- In a large bowl, combine the chopped shrimp with panko breadcrumbs, diced red bell pepper, sliced chives, salt, pepper, eggs, and lemon zest, stirring gently to mix well.
- Shape the shrimp mixture into six equal patties.
- Heat olive oil in a large skillet over medium-high heat. Cook the shrimp cakes in a single layer for 4-5 minutes on each side until they are golden brown.
- Serve the shrimp cakes immediately, garnishing with additional chives, a dollop of sour cream, and lemon wedges, if desired.
Ingredients
- 1 pound raw shrimp, peeled and deveined
- ¾ cup panko breadcrumbs
- ¼ cup red bell pepper, finely chopped
- 3 tablespoons chives, sliced, plus extra for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs
- 1 teaspoon lemon zest
- 4 tablespoons olive oil
Nutritional Values
Calories: 1134kcal | Carbohydrates: 42g | Protein: 78g | Fat: 72g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.06g | Cholesterol: 900mg | Sodium: 4188mg | Potassium: 840mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2856IU | Vitamin C: 54mg | Calcium: 396mg | Iron: 6mg
FAQ
- Can I use cooked shrimp instead of raw shrimp for the shrimp cakes?
- It’s recommended to use raw shrimp for this recipe, as cooked shrimp will not bind as well and may affect the texture of the shrimp cakes. The raw shrimp helps to create a cohesive mixture that holds together during cooking.
- What can I use as a substitute for panko breadcrumbs?
- If you don’t have panko breadcrumbs, you can substitute with regular breadcrumbs or crushed crackers. However, panko breadcrumbs are preferred for their light and airy texture, which contributes to the crispiness of the shrimp cakes.
- Can I make the shrimp cakes ahead of time?
- Yes, you can prepare the shrimp mixture and form the patties in advance. Store them in the refrigerator, covered, for up to a day before cooking. This can be helpful for meal planning or preparing for a gathering.
- What sides pair well with shrimp cakes?
- Shrimp cakes are versatile and can be served with a variety of sides. They pair well with rice, salad, or steamed vegetables. For a heartier meal, consider serving them with a side of mashed potatoes or inside a bun as a sandwich.
- How can I modify the recipe for different flavors?
- Feel free to experiment with different herbs and spices to customize the flavor of your shrimp cakes. You might add ingredients like garlic, cilantro, or a dash of hot sauce to give them a unique twist that suits your taste preferences.
Tips
- When chopping the shrimp, use a food processor but be careful not to over-process; aim for small chunks rather than a paste to maintain texture.
- Don’t be concerned if the batter feels wet; this is normal and will result in perfectly textured shrimp cakes once cooked.
- For a versatile twist, try making smaller, bite-sized shrimp cakes for appetizers or larger ones for a burger-style presentation.
- Enhance the flavor and presentation by garnishing with fresh chives and a dollop of sour cream before serving.
Equipment
- Food Processor
- Large Pan (suitable for searing)
