Mini Shrimp Cakes with Ginger Butter Recipe

Name: Mini Shrimp Cakes with Ginger Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable olive oil; 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces); 2 large shallots, minced; 1 medium carrot, diced into 1/4-inch pieces; 1 pound extra-large shrimp, peeled and deveined; 3 tablespoons plain breadcrumbs; 1 large egg; Zest of 1/2 large lemon; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 stick unsalted butter, at room temperature; One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons); 2 teaspoons soy sauce; 1/4 cup vegetable oil, plus extra as needed

Servings: persons

3 tablespoons vegetable olive oil
5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)
2 large shallots, minced
1 medium carrot, diced into 1/4-inch pieces
1 pound extra-large shrimp, peeled and deveined
3 tablespoons plain breadcrumbs
1 large egg
Zest of 1/2 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 stick unsalted butter, at room temperature
One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)
2 teaspoons soy sauce
1/4 cup vegetable oil, plus extra as needed

1
For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
2
Add the mushrooms, shallots and carrots.
3
Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes.
4
Transfer the mixture to a food processor.
5
Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper.
6
Pulse until combined but still chunky.
7
Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands.
8
Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
9
For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined.
10
Place the mixture on a piece of plastic wrap.
11
Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter.
12
Refrigerate until firm, at least 30 minutes.
13
When ready to serve, slice the butter into 1/4-inch-thick pieces.
14
Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat.
15
Add half of the patties and cook until golden, 3 to 4 minutes per side.
16
Cook the remaining patties, adding extra oil if needed.
17
Serve the shrimp cakes while still warm with a slice of ginger butter on top.
18
Cook's Note: Use any leftover ginger butter to top chicken or fish.

664

kcal

Calories

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.

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 14 ingredients. The key ingredients include: 3 tablespoons vegetable olive oil, 5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces), 2 large shallots, minced, 1 medium carrot, diced into 1/4-inch pieces, and more.

Yes, Mini Shrimp Cakes with Ginger Butter 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!

Mini Shrimp Cakes with Ginger Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions