SHRIMP CAKES
These light
and seared shrimp cakes are soft and tender, covered with a crisp panko crust.
Serve them with a crunchy green salad for a meal.
Ingredients
Shrimp
Cakes:
- 1 tbsp mayo
- 2 large eggs
- ½ tsp salt
- 1 pound raw shrimp, deveined, peeled and minced
- 3 tbsp corn starch
- 1 tbsp chives, finely chopped
- ½ tsp Old Bay seasoning
- 3 tbsp extra virgin olive oil
- 1 garlic clove, pressed
- ½ medium onion, finely minced
- ½ tsp freshly ground black pepper
Cilantro
Lime Sauce:
- 1 cup mayo
- 1 tbsp cilantro, finely chopped
- 1 garlic clove, pressed
- salt and freshly ground black pepper to taste
- 3 tbsp freshly squeezed lime juice
- ½ tsp hot chili sauce (Sriracha or Tabasco)
Instructions
Shrimp cake:
First, add
all the ingredients except the oil to a mixing bowl and mix well.
Then, heat a
pan with oil over medium heat and place 2 tablespoons of the shrimp cake mix in
the hot pan.
Using the
back of a spoon, spread the mixture slightly to create the round shape. These
shrimp cakes only take a few minutes to bake (about 2-3 minutes), so keeping
track of the order in which they go in the pan means you know which ones to
turn first.
Turn them
over on the other side and fry for a few more minutes.
Place the
shrimp cakes on a plate lined with paper towels to absorb the extra oils.
Serve hot with
cilantro and lime sauce
Coriander
and lime sauce:
Combine all
the ingredients in the bowl. Season with salt and pepper to taste.
Happy
Cooking Time.
