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: 16 uncooked large shrimp (about 1 pound), peeled, deveined; 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; Pinch of ground black pepper; 2 cups panko (Japanese breadcrumbs); 2 tablespoons (or more) peanut oil

Servings: persons

16 uncooked large shrimp (about 1 pound), peeled, deveined
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
Pinch of ground black pepper
2 cups panko (Japanese breadcrumbs)
2 tablespoons (or more) peanut oil

1
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.

668

kcal

Calories

Fat

Carbs

108

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 16 uncooked large shrimp (about 1 pound), peeled, deveined, 1 large egg, 1 green onion, sliced, 2 tablespoons fresh lemon juice, 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.

Shrimp Cakes With Chili-Lime Cream Sauce

How did you like this recipe?

Frequently Asked Questions