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Carianna in WA

I just made these for a charity auction and they were a HUGE hit. REC: Shrimp Cakes

Veteran Member
797 posts
Joined: Dec 12, 2005


Posted to Thread #25 at 6:03 pm on Dec 12, 2005

These are like crab cakes, but made with shrimp. I found them super easy to work with. The mixture is sticky and doesn't fall apart when you fry them.

I made them about 50 cent piece size and put a dollop of roasted red pepper aioli on each one. Bonus... they can be made one or two days ahead and reheated in the oven. I did that with no problem. (I used olive oil, not peanut, and it worked just fine)


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

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.)

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.

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.

Makes 6 first-course servings.

Bon Appétit
September 2005
Sansei Seafood Restaurant & Sushi Bar, Maui

"There's treasure everywhere!"
-Calvin, from Calvin & Hobbes

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