Sauteed Shrimp Cakes With And Asian Remoulade Sauc

Name: Sauteed Shrimp Cakes With And Asian Remoulade Sauc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Cakes:; 2 cloves garlic, minced; 1 Tablespoon fresh ginger, grated or pulsed in food processor; 1 pound shrimp, peeled and deviened; 1 egg; 6 saltine crackers, crushed, consistency of bread crumbs; 1 Tablespoons chopped cilantro; 1 Tablespoon sesame oil; 2 Tablespoons vegetable oil, for sauteeing; Asian Remoulade:; 3/4 cup mayo; 1 Tablespoon rice wine vinegar; 1 Tablespoon liquid from pickled ginger; 1 Tablespoon black sesame seeds; 1 Tablespoon pickled ginger, roughly chopped; salt and pepper, to taste; 3 Tablespoons scallions, sliced on a bias, garnish

Servings: persons

Shrimp Cakes:
2 cloves garlic, minced
1 Tablespoon fresh ginger, grated or pulsed in food processor
1 pound shrimp, peeled and deviened
1 egg
6 saltine crackers, crushed, consistency of bread crumbs
1 Tablespoons chopped cilantro
1 Tablespoon sesame oil
2 Tablespoons vegetable oil, for sauteeing
Asian Remoulade:
3/4 cup mayo
1 Tablespoon rice wine vinegar
1 Tablespoon liquid from pickled ginger
1 Tablespoon black sesame seeds
1 Tablespoon pickled ginger, roughly chopped
salt and pepper, to taste
3 Tablespoons scallions, sliced on a bias, garnish

1
-Pulse the garlic and ginger in a food processor until combined
2
-add the shrimp and pulse until the mixture resembles roughly chopped shrimp
3
-put the mixture in a mixing bowl and add the egg, the crushed saltine crackers, cilantro, and sesame oil and mix until well combined
4
-form roughly 4- 4 oz cakes in the shape of a hockey puck
5
-heat the 2 Tablespoons of vegetable oil over medium to medium-high heat in a 10 inch frying pan until it shimmers in the pan
6
-add the shrimp cakes and cook for about 4 minutes per side, or until cooked through
7
-when cooked through, remove from the pan and set aside
8
-in a small mixing bowl,combine all of the ingredients for the Asian Remoulade Sauce
9
-serve the cakes cut in half with one half propped up against the other with a dollop of Remoulade Sace on the side of it
10
-sprinkle the sliced scallions over the whole plate

282

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: Shrimp Cakes:, 2 cloves garlic, minced, 1 Tablespoon fresh ginger, grated or pulsed in food processor, 1 pound shrimp, peeled and deviened, and more.

Yes, Sauteed Shrimp Cakes With And Asian Remoulade Sauc 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!