SHRIMP CAKES WITH LEMON AIOLI (VIDEO)
If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 13
Steps:
- Pat dry shrimp with paper towels then dice into pea-sized pieces.*
- Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
- Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
- In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.
Nutrition Facts : Calories 258 kcal, Carbohydrate 4 g, Protein 21 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 233 mg, Sodium 968 mg, ServingSize 1 serving
COMPANY SHRIMP-AND-CRAB CAKES
The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
SHRIMP CAKES RECIPE
Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.
Provided by Paige Grandjean
Categories Shrimp
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
- Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.
EASY SHRIMP CAKES RECIPE
If you like shrimps this recipe is definitely for you, crispy and juicy shrimp cakes that you must try! these shrimp cakes are pretty easy to make, you can make them with fresh shrimp or frozen shrimp. They are great with any dipping sauce but prefer to serve these delicious shrimp patties with mayo-mustard-sour cream dipping sauce.
Provided by TheCookingFoodie
Categories Dinner Recipes Appetizers Side Dishes Lunch Recipes Christmas Recipes Thanksgiving Recipes
Yield 4
Number Of Ingredients 15
Steps:
- 1. Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not over process. 2. Transfer the shrimp to a large bowl. Add chopped onion, crushed garlic cloves, breadcrumbs, parsley, eggs and spices. Mix until well combined. 3. Form the mixture into patties. 4. In a large pan heat olive oil. Add the shrimp patties and cook for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel to drain. 5. For the dipping sauce: in a medium bowl, mix all the ingredients until combined and smooth.
SHRIMP CAKES WITH OLD BAY®
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Place shrimp in the bowl of a food processor; pulse until shredded.
- Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
- Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
- Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 18.2 g, Cholesterol 211.8 mg, Fat 5.2 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 1396.8 mg, Sugar 2.4 g
THAI SHRIMP CAKE
Thai Shrimp Cake - best Thai shrimp cake recipe loaded with shrimp, red curry, long beans and served with sweet chili sauce. So good!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 17m
Number Of Ingredients 13
Steps:
- Prepare the Sweet Cilantro Sauce by whisking all the ingredients together in a small bowl and then set aside.
- Spread the shrimp on a plate and chill the shrimp in the freezer for 15 minutes(this can ensures the springy texture of the shrimp cakes). Meanwhile get all your other ingredients ready. Combine the chilled shrimp, red curry paste, egg, fish sauce, sugar and coconut milk in a food processor or blender. Process until smooth, about 30 seconds. Transfer the mixture to a mixing bowl. Mix in the green beans and basil.
- Because different brands of curry pastes have differing amounts of salt you'll want to make a sample shrimp cake first by saute 1 tablespoon of the mixture in a skillet(frying pan). Taste, and if necessary, adjust the seasoning with fish sauce and salt.
- Heat a large skillet over medium heat. First use 1 tablespoon of the oil to coat the skillet, use a measuring spoon to drop 1 tablespoon of the paste into the skillet. With a damp finger, flatten the paste slightly to about 1/2" thick. Make about 10 of these shrimp patties in the skillet.Cook the cakes until they are golden brown on each side and cooked through, about 2 minutes per side. Wipe out the skillet with a paper towel, make more patties from the remaining paste and cook the same way. Serve with a side bowl of the Sweet Chili Sauce.
Nutrition Facts : Calories 152 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 5 people, Sodium 586 milligrams sodium, Sugar 9 grams sugar
COCONUT SHRIMP CAKES
Coconut and shrimp-a match made in, well, a tropical paradise! That's why I'm totally crazy about these crispy little Coconut Shrimp Cakes, flavored with coconut, lime, ginger, and spicy Sriracha. The burst of island flavors is sure to be a favorite!
Provided by Katerina | Easy Weeknight Recipes
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- In a large mixing bowl combine ½ cup panko crumbs, ¼ cup dried coconut, chives, cilantro, fish sauce, Sriracha, lime juice, egg, garlic, and ginger.
- Add shrimp pieces to the panko mixture and stir until just combined.
- Lightly grease your hands with cooking spray.
- Shape the mixture into 4 balls. Set aside.
- In a separate dish combine remaining panko crumbs and coconut.
- Roll shrimp balls in the panko mixture.
- Press to form each ball into a 4-inch patty.
- Heat the vegetable oil in a large skillet set over medium-high heat.
- Add patties to the hot oil and cook for 4 minutes on each side, or until browned and shrimp is cooked through. Make sure to add more oil if needed.
- Remove from pan and transfer to paper towel lined plate.
- Transfer to serving platter and garnish with cilantro; serve with lime wedges.
Nutrition Facts : Calories 320 kcal, Carbohydrate 13 g, Protein 21 g, Fat 21 g, SaturatedFat 16 g, Cholesterol 255 mg, Sodium 1168 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHINESE SHRIMP CAKES
Shrimp cakes are popular in coastal cities in China where shrimp are plentiful. The key to a good shrimp cake is maintaining the shrimp's natural flavor!
Provided by Judy
Categories Seafood
Time 45m
Number Of Ingredients 14
Steps:
- Pat the shrimp dry with a paper towel. Lightly "smash" them with the side of a knife, and coarsely chop them. Be careful not mince the shrimp into pieces that are too small.
- Split a small carrot (about 50 g) in half crosswise and then lengthwise, and blanch the pieces in boiling water for about 2 minutes until lightly softened. Drain and finely dice the blanched carrot.
- In a mixing bowl, combine the coarsely chopped shrimp, finely diced carrot, minced water chestnuts, ¼ cup cilantro, 1 teaspoon grated ginger, 2 teaspoons Shaoxing wine, ½ teaspoon salt, 1/8 teaspoon ground white pepper, 2 teaspoons oyster sauce, 1 teaspoon sesame oil, ¼ teaspoon sugar, 1 teaspoon cornstarch, and 1 egg white. Whip everything together for about 5 to 10 minutes in one direction, until the mixture is sticky and all ingredients are well combined. You should be able to gather it into one big smooth ball with a rubber spatula, i.e. it should be sticky and cohesive.
- Now, heat a flat bottomed frying pan over medium high heat (nonstick or cast iron works best), until it starts to smoke lightly. Add 2 tablespoons oil and turn the heat down to medium. Take a large spoonful of the shrimp mixture, and use another spoon to form a ball. You can also do this with oiled hands.
- Drop it into the pan and quickly press it into a disc. (To avoid sticking, you can brush the spoons with oil beforehand.)
- Pan-fry each side for about 3 minutes, until golden brown. Add the last tablespoon of oil if needed during pan-frying.
Nutrition Facts : Calories 188 kcal, Carbohydrate 3 g, Protein 19 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 229 mg, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP CAKES
Steps:
- In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
- Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
Nutrition Facts : Calories 1053.6 calories, Carbohydrate 44.7 g, Cholesterol 194.9 mg, Fat 86.8 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 13.7 g, Sodium 1313.7 mg, Sugar 5.5 g
SHRIMP CAKES
We have had a lot of crab cakes and tuna croquettes in our lives, but had never thought about chopping up shrimp and using that in a shrimp cake. We love the crunchiness that the Panko gives to this dish! If you want to kick the heat up a notch, add cayenne pepper or even chopped jalapenos. This is a super easy and delicious dish...
Provided by Lisa Johnson
Categories Seafood
Time 40m
Number Of Ingredients 12
Steps:
- 1. Coarsely chop shrimp.
- 2. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper.
- 3. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.
- 4. Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
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- Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped - do not grind into a paste.
- Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine.
- Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown.
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- In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined.
- Use a ⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely.
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- Add the shrimp and knead the mixture with your hands to evenly distribute the shrimp within the other ingredients. Form 4 large patties.
- To a large skillet, add the olive oil, shrimp cakes, and cook over medium heat for about 3 to 4 minutes per side. I recommend keeping the heat at medium so the shrimp cakes don't brown too quickly or get too dark. While they cook, make the spicy mayo.
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- In a large bowl, mix together the shrimp, mayonnaise, bread crumbs, egg, horseradish, chives, 1 teaspoon salt, and ¼ teaspoon pepper. Form the mixture into 8 patties. Chill until firm, at least 30 minutes.
- Heat 3 tablespoons of the oil in a large nonstick skillet over medium-high heat. In 2 batches, cook the patties until cooked through, 3 to 4 minutes per side.
- Meanwhile, in a second large bowl, whisk together the vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the greens, tomatoes, and radishes and toss to combine.
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- Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook finely chop your shrimp.
- Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties.
- Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties.
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- Transfer the shrimp to a large bowl and add the remaining of the ingredients: panko bread crumbs, beaten egg, hot sauce, green onion, dill, lemon juice, lemon zest, paprika, onion powder and salt. Stir gently to combine.
- Form the shrimp mixture into 8-10 patties. You can use an ice cream scoop to make each sized portion.
- Next, heat the oil in a large pan over medium-high heat. Once the oil is hot, add the shrimp patties in a single layer and cook for about 3-5 minutes on each side or until golden brown. Gently flip on the other side, to not break the patties.
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- In a large mixing bowl, combine the shrimp, eggs, garlic, green onions, pork rinds, mayonnaise, hot sauce, lemon zest, mustard, salt, pepper, and paprika. Mix until all ingredients are well combined.
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- Rinse and completely dry shrimp, then chop them either by using a knife or by pulsing a few times in a food processor. If you use a food processor, be sure not to over process them into a shrimp puree.
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