Shrimp Patties Recipes Recipe Box

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BANG BANG SHRIMP CAKE SLIDERS



Bang Bang Shrimp Cake Sliders image

My family loves these shrimp sliders. The bang bang slaw dressing and shrimp cake patties can be made ahead. When ready to serve, toss the cabbage slaw and sear the shrimp cakes, then assemble and enjoy. -Kim Banick, Salem Oregon

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 12 sliders.

Number Of Ingredients 14

1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini buns or dinner rolls
3 tablespoons canola oil
Additional Sriracha chili sauce, optional

Steps:

  • Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

SHRIMP PATTY SANDWICHES



Shrimp Patty Sandwiches image

Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites. - Tina Jacobs, Hurlock, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 13

4 large eggs
4 cans (6 ounces each) shrimp, rinsed and drained, or 2 cups peeled and deveined cooked shrimp (31-40 per pound)
1/2 pound haddock, cooked and flaked
1-1/2 cups pancake mix
2 tablespoons cornmeal
1/2 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 to 4 tablespoons canola oil
8 hamburger buns
Optional: Lettuce leaves, tomato slices, onion slices and Sriracha mayonnaise

Steps:

  • In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs., In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.

Nutrition Facts : Calories 425 calories, Fat 11g fat (2g saturated fat), Cholesterol 324mg cholesterol, Sodium 1448mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

SHRIMP PATTIES



Shrimp Patties image

These patties are SOOO delicious and simple. Very rich, too! They freeze well before baking. They will be a big hit! Serve as a side or appetizer.

Provided by Kikimony

Categories     < 60 Mins

Time 42m

Yield 75 Patties

Number Of Ingredients 9

1 bunch shallot
2 cans cream of mushroom soup
8 ounces Velveeta cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 1/2 lbs shrimp, peeled and deveined
5 (15 count) packages athens mini patty shells
1/2 cup butter
1 tablespoon garlic powder (around)

Steps:

  • Saute shrimp in butter with garlic powder.
  • Do NOT drain.
  • Add remaining ingredients and stir well until warm and blended.
  • Fill patties.
  • Bake in 350 degrees for 12 minutes.

Nutrition Facts : Calories 38.4, Fat 2.5, SaturatedFat 1.4, Cholesterol 19.5, Sodium 120.1, Carbohydrate 1.4, Sugar 0.4, Protein 2.5

SHRIMP AND CHEDDAR PATTIES



Shrimp and Cheddar Patties image

I got this from a Sargento Cook book a few years ago, I have altered it a lot to suit my picky eaters.

Provided by Jeff Hixson

Categories     High Protein

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1 lb cooked shelled shrimp, chopped coursley
2 tablespoons fresh lime juice
1/2 lb skinless red snapper
2 cups shredded mild cheddar cheese
1 1/2 cups dried breadcrumbs
2 eggs
3 tablespoons vegetable oil

Steps:

  • Combine mayonnaise, cilantro and lime juice and set aside.
  • Coarsely chop red snapper in a food processor, add Shrimp 3/4 cup bread crumbs, 1 1/2 cups cheese and 3 tbsp of mayonnaise mix, process untill combined Coat patties in rest of bread crumbs and cook in veg oil 3 minutes for each side or untill done.
  • serve with remaining mayonnaise mixture.

THAI-INSPIRED SHRIMP CAKES



Thai-Inspired Shrimp Cakes image

These are very tasty little appetizers! Serve them alongside some sweet Thai chili sauce for dipping. They're delicious hot or at room temperature. Keep the size fairly small and flat so that they cook through quickly!

Provided by Rebekah Rose Hills

Categories     Shrimp Recipes

Time 30m

Yield 4

Number Of Ingredients 15

1 pound frozen medium shrimp - thawed, shelled, and deveined
1 small carrot, peeled
5 drained, canned water chestnuts, diced
3 tablespoons finely chopped cilantro, or more to taste
1 large egg white
2 teaspoons rice wine vinegar
1 teaspoon cornstarch
1 teaspoon hoisin sauce
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon fish sauce
¼ teaspoon white sugar
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons cooking oil, or as needed

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.

Nutrition Facts : Calories 179.7 calories, Carbohydrate 4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 0.7 g, Protein 19.7 g, SaturatedFat 1.5 g, Sodium 434.2 mg, Sugar 1.5 g

CHEF JOHN'S SPICY SHRIMP CAKES



Chef John's Spicy Shrimp Cakes image

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 8

Number Of Ingredients 11

2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

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.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g

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