Spicy Shrimp Cakes
These Spicy Shrimp Cakes are crispy on the outside and tender on the inside, paired with a zesty chili-lime dip that elevates the dish to a delightful experience.
Servings 6 servings
Calories 230kcal
Ingredients
For the shrimp cakes
- 1 pound raw shrimp, peeled and deveined Offering a sweet and delicate flavor profile.
- 3/4 cup panko breadcrumbs Giving the cakes their signature crispy texture.
- 1/2 tablespoon garlic, finely minced Contributing an aromatic depth.
- 1/4 cup finely diced red bell pepper Adding a pop of color and subtle sweetness.
- 2 tablespoons fresh cilantro leaves and stems, finely chopped Lending a fresh, herbal note.
- 3 tablespoons sliced chives Plus more for garnish, providing a mild onion flavor.
- 1 tablespoon Dijon mustard Offering a slight tanginess to elevate the flavor.
- 2 large eggs Acting as a binder to hold everything together.
- 1 teaspoon Tabasco Green Pepper Sauce For a kick of heat that excites the palate.
- 1 teaspoon lemon zest Infusing a bright citrus aroma.
- 1/2 teaspoon kosher salt For enhancing all the flavors.
- 1/4 cup olive oil for cooking Giving the cakes a golden, crispy finish.
For the chili-lime dip
- 1/2 cup mayonnaise Serving as a creamy base for the dip.
- 1/2 teaspoon red chili flakes To inject a bit of spice into the dip.
- 1 lime Juice of Giving the dip a refreshing, zesty kick.
Instructions
Preparation
- Start by adding the fresh shrimp to a food processor. Pulse until they are coarsely chopped, ensuring not to over-process. Transfer the chopped shrimp to a large mixing bowl.
- In the bowl with the shrimp, add the panko breadcrumbs, minced garlic, red bell pepper, freshly chopped cilantro, chives, Dijon mustard, eggs, Tabasco sauce, lemon zest, and salt. Stir gently until combined, ensuring all ingredients are well-incorporated for optimal flavor.
- With the mixture combined, form the shrimp mixture into six equal patties. This will help ensure even cooking and uniformity in panning.
Cooking
- In a non-stick pan, heat olive oil over medium-high heat. Once hot, carefully add the patties to the pan. Cook for 4-5 minutes on each side until golden brown and crispy, allowing the flavors to meld wonderfully.
- Remove the shrimp cakes from the pan and place them on a paper towel-lined plate to absorb excess oil. Top with extra chives and serve with a dollop of chili-lime mayo and lemon wedges for garnish.
Notes
For an extra layer of flavor, marinate the shrimp in lime juice, garlic, and spices for about 30 minutes before chopping. If you’d like to avoid frying, try baking the patties at 400°F for around 15-20 minutes, flipping halfway, for a healthier version. Serve the cakes warm, as they tend to soften when allowed to sit for too long.