Shrimp Cakes Recipe

I am excited to share a shrimp cake recipe featuring hearty shrimp, crisp panko, zesty lemon and a pinch of smoked paprika. Fresh scallions lend a subtle kick while a side of spicy mayo ties everything together. The result is an inviting dish that combines ingredients in a fresh way.

I recently tried this shrimp cakes recipe and it totally blew me away. I mixed 1 lb of roughly chopped shrimp with 1/2 cup of panko breadcrumbs, a lightly beaten egg and fresh sliced scallions for a hint of crispness and bite.

The zest of 1 lemon and a splash of lemon juice really bring up the flavor, while the 1/2 tsp of smoked paprika adds a subtle smokiness I didn’t expect but totally loved. I also whipped up a spicy mayo with 1/2 cup mayonnaise mixed with 1 tsp sriracha and 1/2 tsp lime juice that puts a nice kick on these crispy shrimp bites.

I felt like I was making a cool blend of shrimp cakes, shrimp appetizers and even a tiny nod to shrimp cocktails all in one go. This dish is perfect if you’re looking to impress with a bit of a twist on traditional seafood recipes.

Enjoy exploring its fun, unique flavor!

Why I Like this Recipe

I like this recipe because:

• I really love the zesty kick the lemon juice and zest gives it, it makes the dish taste so fresh.
• I like how the panko breadcrumbs make the shrimp cakes wonderfully crunchy, it adds a fun texture to every bite.
• I enjoy how simple and easy it is to make, even though it looks fancy on the plate its really not too hard to follow the steps.
• The spicy mayo is awesome too, it adds just the right amount of heat that makes the whole dish pop with flavor.

Ingredients

• Large shrimp provide lean, high quality protein and a juicy texture.
• Panko breadcrumbs offer crunchy texture and essential carbohydrates without heavy calories.
• Egg acts as a binder while adding protein and moisture to enhance the mixture.
• Scallions add a mild sharpness, fiber, vitamins and a fresh, crisp bite.
• Lemon zest and juice infuse tangy brightness that liven flavors without extra fat.
• Smoked paprika delivers subtle heat and deep smoky flavor enhancing the dish.
• Spicy mayo blends creaminess with a kick, balancing tang and heat perfectly.

Ingredient Quantities

• 1 lb large shrimp, peeled, deveined, and roughly chopped
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 2 scallions, thinly sliced
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• For the spicy mayo: 1/2 cup mayonnaise
• 1 tsp sriracha (adjust according to how spicy you like it)
• 1/2 tsp lime juice

How to Make this

1. In a large bowl, mix together the roughly chopped shrimp, panko breadcrumbs, beaten egg, thinly sliced scallions, lemon zest, fresh lemon juice, smoked paprika, salt, and pepper until everything is just combined.

2. Let the mixture sit for about 5 minutes so the breadcrumbs absorb some of the juices.

3. While waiting, make the spicy mayo by stirring together the mayonnaise, sriracha, and lime juice in a small bowl. Adjust the sriracha based on how spicy you like it.

4. Preheat a skillet over medium heat and add a bit of oil if needed to prevent sticking.

5. Scoop out about 1/4 cup of the shrimp mixture and form it gently into a patty. Repeat with the rest of the mixture.

6. Place the shrimp cakes in the skillet and cook for about 3-4 minutes on each side until they are nicely browned and crispy.

7. When flipping the cakes, be gentle so they don’t fall apart.

8. Remove the shrimp cakes from the skillet and let them drain on a paper towel to get rid of any extra oil.

9. Serve your shrimp cakes while they’re still warm with a drizzle of the spicy mayo on top or on the side for dipping.

10. Enjoy these chunky shrimp cakes as a tasty appetizer or light meal with a zesty kick!

Equipment Needed

1. A large mixing bowl for combining the shrimp and all the ingredients
2. A small bowl for stirring up the spicy mayo
3. A cutting board and a knife to prep the shrimp and chop the scallions
4. A fork or whisk to beat the egg
5. Measuring cups and spoons for accuracy in the ingredients
6. A skillet to cook the shrimp cakes
7. A spatula for gently flipping the shrimp cakes
8. A few paper towels to drain any extra oil after frying
9. A lemon zester for getting that fresh lemon zest (if you don’t have one, a regular grater will work too)

FAQ

Shrimp Cakes Recipe Substitutions and Variations

• For the panko breadcrumbs, you can use crushed cornflakes or even regular breadcrumbs if you can’t find panko.
• If you’re out of eggs, try a flax egg (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let it sit for a few minutes) as a binding agent.
• Not a fan of lemon zest? You can swap it with a bit of orange zest for a sweeter twist on flavor.
• Out of scallions? Finely chopped red onions work fine as a substitute.
• Can’t get sriracha? Use chili garlic sauce or your favorite hot sauce in the spicy mayo instead.

Pro Tips

1. If you wanna get extra flavor and a firmer texture, let the shrimp mix rest a little longer than 5 minutes so those breadcrumbs really soak up all the juices.
2. When forming your cakes, be super gentle and try not to overwork the mix or you’ll end up with tougher shrimp cakes.
3. Make sure your skillet is properly heated before you put the cakes in so they sear nicely and dont get soggy.
4. For the spicy mayo, mix it up in advance and give it a taste test, so you can adjust the sriracha if needed before serving.