Shrimp Patties Recipe Recipe For Fried

SHRIMP PATTIES RECIPE WITH AIOLI

Steps:

• Begin by cleaning & rinsing the shrimps. If using frozen shrimps defrost them & bring them to room temperature.
• Chop the shrimps to small pieces.
• Add chopped parsley, mayo, dijon mustard paste, salt, paprika powder, eggs, chopped garlic, onion powder & Oats flour and give everything a good mix.
• Finally, add the parmesan cheese and mix everything well. If you feel the batter is too slimy add a bit more oats flour to bind it well.
• Heat your favorite skillet over medium low flame, brush oil or drizzle oil.
• In the meantime form patty shapes with a scoop of shrimp batter with the help of your palm (you may grease your palms for ease) or scoop out each patty with the help of a cookie scoop. Gently drop them on the hot pan & press them gently to flatten or give a patty shape.
• Flip sides, cook until golden over medium low or medium heat.
• When the patty is fully cooked give that char look and add more crispiness by searing them over medium high heat for a couple of mins (both sides).
• Serve hot!
• In a clean bowl take mayo and add mustard paste, paprika, salt & chopped garlic. Mix well. Aioli is ready. Serve with the shrimp patties.

SPICY SHRIMP PATTIES RECIPE (AIR FRYER SHRIMP)

Steps:

• Using food proccesor, add 1 lb shrimp & pulse until tiny pieces, transfer chopped shrimp to a mixing bowl. Set aside.
• Preheat 1 tablespoon of oil in a skillet, then add 1/2 cup chopped bell pepper and saute for 3 minutes. Next add 1 clove of chopped garlic and saute for 1 minute, stirring few times. Turn off the heat.
• While bell pepper is cooling, preheat the Air Fryer to 400F. Combine the rest of the ingredients into the shrimp bowl: 1/4 cup of red onion, 1/4 cup of cilantro, 1/4 cup green onion, 1/2 of small jalapeno, 1/2 cup Panko breadcrumbs, 1 egg, 3 tablespoons of mayo, 1 1/2 teaspoon of hot pepper sauce, 1 tablespoon of lime juice, 1/2 teaspoon sugar, salt & pepper to taste. Plus saute bell peppers with garlic.
• Give it a good mix. Using hands, form mixture into 4 shrimp patties, coat them in 1 cup of breadcrumbs. Grease the Air Fryer pan with avocado oil and add shrimp patties (try not to crowd them!). Cook for 10 minutes, flipping shrimp patties once on the other side.
• Serve shrimp patties with lime wedges & Avocado Corn Salsa. Enjoy!

CHAMORRO SHRIMP PATTIES

Steps:

• For the pepper sauce, mix all ingredients in a small bowl. Set aside.
• Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.
• Peel, devein and coarsely chop the shrimp but leave some bigger pieces.
• In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
• In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder.
• Stir to combine then stir into the wet mixture.
• Once the oil is hot, using a one ounce ice cream scoop (#40 scoop), scoop about 12 fritters into the hot oil making sure you give them a nudge with a strainer or tongs so they float and don't stick to the bottom.
• Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
• After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
• Once oil is back to temperature, cook remaining fritters. Our batch made 26 fritters.
• Serve hot with the Peppery Vinegar Sauce.

SHRIMP CAKES WITH SCALLION DIP

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.

FRIED SHRIMP CAKES

Steps:

• Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.

THAI-INSPIRED SHRIMP CAKES

Steps:

• Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
• Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
• Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
• Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.