Cook The Book: Shrimp Cakes With Herb Mayonnaise

Name: Cook The Book: Shrimp Cakes With Herb Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 cup finely chopped shallots (3 large); 3/4 cup finely chopped celery; 2 pounds small shrimp, peeled and de-veined; 1/4 cup finely chopped curly parsley; 1/4 cup finely chopped fresh dill; 1 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 1 cup mayonnaise; 1 1/2 cups dry breadcrumbs; 1 cup sliced almonds; 6 tablespoons clarified butter, for frying; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh dill; 1/4 cup chopped curly parsley; 3 tablespoons milk; 1 tablespoon fresh lime juice; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon hot pepper sauce; 1 1/4 cups mayonnaise

Servings: persons

2 tablespoons olive oil
1 cup finely chopped shallots (3 large)
3/4 cup finely chopped celery
2 pounds small shrimp, peeled and de-veined
1/4 cup finely chopped curly parsley
1/4 cup finely chopped fresh dill
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 cup mayonnaise
1 1/2 cups dry breadcrumbs
1 cup sliced almonds
6 tablespoons clarified butter, for frying
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1/4 cup chopped curly parsley
3 tablespoons milk
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon hot pepper sauce
1 1/4 cups mayonnaise

1
In a skillet over medium heat, warm the olive oil. Saute the shallots and celery until the vegetables appear glossy. Set aside to cool.
2
Place the shrimp in a food processor fitted with a metal blade. Pulse three times to chop the shrimp a bit. Transfer to a large bowl. Add the parsley, dill, salt, cayenne, mayonnaise, and 1/2 cup of the bread crumbs.
3
In a separate deep, wide bowl, combine the remaining cup of the bread crumbs with the almonds. Set it aside.
4
Knead the shrimp mixture to thoroughly blend all the ingredients. With your hands, shape into 12 balls. Roll each ball in the bread crumb-almond mixture. Coat completely. With your palms, flatten the balls into disks.
5
Using a grill or stovetop at high heat, saute the shrimp cakes with clarified butter in a large skillet for 10 to 12 minutes total, until the cakes are crispy and just cooked.
6
To make the herb mayonnaise, puree the chives, dill, parsley, milk, and lime juice until smooth. Fold in the salt, sugar, hot sauce, and mayonnaise. Stir well and serve with the shrimp cakes.

1728

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup finely chopped shallots (3 large), 3/4 cup finely chopped celery, 2 pounds small shrimp, peeled and de-veined, and more.

Yes, Cook The Book: Shrimp Cakes With Herb Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!