Island Shrimp Cakes with Pineapple-Mango Salad Recipe

Name: Island Shrimp Cakes with Pineapple-Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Cakes; 3 cups uncooked shrimp, peeled, deveined and small dice; 3 each eggs, beaten; 3/4 cup green onions, chopped; 3/4 cup zucchini, small dice; 6 Tbsp. roasted red peppers, fine dice; 6 Tbsp. carrots, fine dice Target 2 lb For $3.00 thru 02/06; 6 Tbsp. GREY POUPON Bistro Sauce; 3 Tbsp. cilantro, chopped; 3 Tbsp. fresh jalapeno peppers, fine dice; 1 Tbsp. gingerroot, minced; 2-1/4 cups crushed butter crackers; 1-1/2 cups flour; 1-1/2 cups oil; Pineapple-Mango Salad; 3 cups pineapples, sliced, grilled and julienned; 3 cups mangos, julienned; 1-1/2 cups English cucumbers, cut into 3-1/2-inch-long shoestring pieces; 1-1/2 cups zucchini, cut into 3-1/2-inch-long shoestring pieces; 3 cups red onions, thinly sliced; 6 Tbsp. cilantro, chopped; 3/4 cup KRAFT Lime Cilantro Vinaigrette; Coconut-Chili Sauce; 1 cup canned coconut milk; 2 Tbsp. GREY POUPON Bistro Sauce; 1 Tbsp. chili-garlic sauce; 3/4 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09; 2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09

Servings: persons

Shrimp Cakes
3 cups uncooked shrimp, peeled, deveined and small dice
3 each eggs, beaten
3/4 cup green onions, chopped
3/4 cup zucchini, small dice
6 Tbsp. roasted red peppers, fine dice
6 Tbsp. carrots, fine dice Target 2 lb For $3.00 thru 02/06
6 Tbsp. GREY POUPON Bistro Sauce
3 Tbsp. cilantro, chopped
3 Tbsp. fresh jalapeno peppers, fine dice
1 Tbsp. gingerroot, minced
2-1/4 cups crushed butter crackers
1-1/2 cups flour
1-1/2 cups oil
Pineapple-Mango Salad
3 cups pineapples, sliced, grilled and julienned
3 cups mangos, julienned
1-1/2 cups English cucumbers, cut into 3-1/2-inch-long shoestring pieces
1-1/2 cups zucchini, cut into 3-1/2-inch-long shoestring pieces
3 cups red onions, thinly sliced
6 Tbsp. cilantro, chopped
3/4 cup KRAFT Lime Cilantro Vinaigrette
Coconut-Chili Sauce
1 cup canned coconut milk
2 Tbsp. GREY POUPON Bistro Sauce
1 Tbsp. chili-garlic sauce
3/4 tsp. lime zest Safeway 3 ct For $1.00 thru 02/09
2 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09

1
Shrimp Cakes: Combine first 10 ingredients in large bowl.
2
Stir in cracker crumbs.
3
Use #24 scoop to portion shrimp mixture into 48 cakes (or into 16 cakes for trial recipe); place in parchment paper-lined sheet pans.
4
Refrigerate until ready to use.
5
Pineapple-Mango Salad: Combine all ingredients except vinaigrette.
6
Coconut-Chili Sauce: Mix all ingredients.
7
For each serving: Coat 2 Shrimp Cakes evenly with 1 Tbsp.
8
flour, using 1/2 Tbsp.
9
for each cake.
10
Heat 1 Tbsp.
11
oil in skillet on medium heat.
12
Add cakes; cook 1 to 2 min.
13
on each side or until lightly browned on both sides.
14
Transfer to sheet pan.
15
Bake in 350 degrees F-convection oven 2 to 3 min.
16
or until heated through.
17
Toss 1/2 cup salad with about 1/2 Tbsp.
18
vinaigrette; place on serving plate.
19
Drizzle 1 Tbsp.
20
Coconut-Chili Sauce onto plate next to salad; top with 2 Shrimp Cakes.

1346

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: Shrimp Cakes, 3 cups uncooked shrimp, peeled, deveined and small dice, 3 each eggs, beaten, 3/4 cup green onions, chopped, and more.

Yes, Island Shrimp Cakes with Pineapple-Mango Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Island Shrimp Cakes with Pineapple-Mango Salad

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