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1.
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First, chop the shrimp into little pieces.
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Combine it in a large bowl with the lime juice, lime zest, tequila, smoked paprika and chili powder and stir it all together.
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Cover the bowl and let the shrimp marinate in the refrigerator for 20 minutes.
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2.
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While the shrimp marinate, prepare the herb lime mayo.
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Wrap the bottom of a mixing bowl in a cold, wet towel.
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This is going to help the mayo come together and emulsify.
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Combine the lime juice through salt in the mixing bowl.
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Whisk them together thoroughly.
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Slowly and steadily pour in the canola oil while you keep whisking vigorously.
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Once all of the oil is whisked in you will have a gorgeous homemade mayo.
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It takes 5 minutes to make!
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3.
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When the shrimp is done marinating, its time to form the tequila lime shrimp cakes!
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Drain the marinade out of the bowl and discard itit has served its delicious purpose.
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Then in the same bowl, combine the shrimp with the herb lime mayo, breadcrumbs, eggs, shallot, bell pepper and salt.
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Bring it all together into a lovely, uniform mixture.
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Form the mixture into the desired sized patties.
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They shouldnt be made too big or they wont hold together.
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With the size that I made mine, I yielded 5.
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Dredge each of the patties in the additional breadcrumbs to coat them.
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I threw in some panko breadcrumbs with the regular to add more texture.
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Put them on a plate, cover them, and let them set in the refrigerator for 30 minutes.
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4.
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While the cakes are setting, prepare the avocado sauce.
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Its really easy!
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Put the flesh of the avocado and lime juice into a blender and puree it until it is smooth.
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Spoon it out into a bowl and thin it out with a splash of water.
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Stir in Sriracha and salt until the heat and seasoning are to your taste.
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5.
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When the tequila lime shrimp cakes are set, get a large pan on the stove and fill it with about 2-3 inches of canola oil to pan fry them.
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Heat the oil over medium heat, it needs to be a gentle pan frying so that the shrimp get perfectly cooked at the same time the outer crust gets gorgeous and golden.
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Cook the tequila lime shrimp cakes for about 2-3 minutes on each side, working in batches.
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I do 2 or 3 items in the pan at a time when I am pan frying so that I can really babysit everything.
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Transfer them to a plate lined with paper towel to drain the oil.
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Finish frying the rest.
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6.
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Now its time to plate, serve and enjoy!
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Spoon a big dollop of the avocado sauce onto a plate, then nestle the cake right on top of it.
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I never put the sauce on top of anything I pan fry, it would obscure all of the work I did to develop a beautiful crust!
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Garnish the plate with lime wedges.The big flavors here just speak summer to me, these little cakes are perfection.
