Shrimp Cakes With Chili-Lime Cream Sauce Recipe

Name: Shrimp Cakes With Chili-Lime Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Shrimp Cakes; 16 uncooked large shrimp, peeled, deveined (about 1 pound); 1 large egg; 1 green onion, sliced; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon minced fresh cilantro; 1/2 teaspoon hot pepper sauce; 1/2 teaspoon salt; 1 pinch ground black pepper; 2 cups panko breadcrumbs (Japanese breadcrumbs); 2 tablespoons peanut oil (or more); For the Sauce; 1/4 cup dry white wine; 1/4 cup fresh lime juice; 1 tablespoon fresh ginger, peeled and chopped; 1 tablespoon shallot, minced; 1/3 cup cream; 2 tablespoons chili-garlic sauce; 6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces

Servings: persons

For the Shrimp Cakes
16 uncooked large shrimp, peeled, deveined (about 1 pound)
1 large egg
1 green onion, sliced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1 pinch ground black pepper
2 cups panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons peanut oil (or more)
For the Sauce
1/4 cup dry white wine
1/4 cup fresh lime juice
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon shallot, minced
1/3 cup cream
2 tablespoons chili-garlic sauce
6 tablespoons unsalted butter, room temperature, cut into 1/2-inch pieces

1
To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
2
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
3
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
4
Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
5
For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
6
*Available in the Asian foods section of many supermarkets and at Asian markets.

913

kcal

Calories

Fat

Carbs

109

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: For the Shrimp Cakes, 16 uncooked large shrimp, peeled, deveined (about 1 pound), 1 large egg, 1 green onion, sliced, and more.

Yes, Shrimp Cakes With Chili-Lime Cream Sauce 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!

Shrimp Cakes With Chili-Lime Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions