Wednesday, September 29, 2010

Tasty, Healthy Shrimp Cakes

I'm going to cut to the chase, skip the story, and tell you that this recipe was excellent — please try it! It was easy to make, healthy, very fresh, and so so (so) good. My recipe is adapted from Cooking Light (but I promise it doesn't taste like diet food).

Shrimp Cakes Recipe (makes 8-10 medium-size shrimp cakes)

1 lb. medium shrimp, peeled and deveined
1 cup red bell pepper, finely chopped
1 clove garlic, minced
1/4 cup thinly sliced scallion
3 tbsp. reduced-fat mayo
1 tbsp. fresh lime juice
2 tsp. hot sauce (or to taste)
1/2 tsp. sugar
1/4 tsp. salt
1 large egg
1/4 cup fresh cilantro, finely chopped
1 1/2 cups panko, divided
Cooking spray

  • Place shrimp in a food processor; pulse about 10 times or until finely chopped. Note that this shrimp puree is sticky and kind of weird to work with, but trust me it's worth it! Set aside.
  • Heat a skillet over medium-high heat, and coat pan with cooking spray. Add bell pepper to pan and sauté for about 3 minutes. Add the minced garlic to the pan, and sauté for another minute or two until fragrant. Remove from heat and let the pepper mixture cool. 
  • Add shrimp, scallion, mayo, lime juice, sugar, hot sauce, and egg to the bowl, stirring together well. Then stir in the cilantro and 1/2 cup panko.
  • Divide shrimp mixture into 8 equal portions, shaping each portion into a patty about a 1/2-inch thick. Put the remaining panko into a bowl, and carefully coat both sides of the patties, placing each one onto a cookie sheet or other flat surface. Chill the patties at least one hour. (I was short on time so I put them in the freezer for about 20 minutes instead.) This step helps to keep the patties together when you cook them.
  • Heat a shallow pan or griddle over medium-high heat and coat with cooking spray (or olive oil if you prefer). Place as many cakes as will fit in a single layer on the pan, and cook 4 minutes on each side or until browned. When you place the cakes on the pan/griddle, try to fight your instinct to peek at the bottoms — letting them sit undisturbed on the pan will help the bottoms to brown nicely.

    • Remove from pan and cover with foil to keep warm as you repeat procedure with remaining cakes. 

    The original recipe recommends serving these with a corn/avocado salsa. While I'm sure their recipe is delicious, I didn't have time to make it nor did I have the ingredients on hand. I didn't think they needed anything except a squeeze from a lemon wedge!

    This recipe is definitely being added to our rotation. You could also probably make mini shrimp cakes and serve them as a delicious appetizer — that would be a good party!

    I'd love to know if you love the recipe as much as we did and how you served it!


    1. yum, sounds fantastic! You're going to be really busy when I come into town in a couple weeks with taking me to all those restaurants AND cooking up a bunch of your favorite recipes. What an awesome hostess! ;-)

    2. I think you should stay longer to make sure we get all of our eating adventures in!! :)


    One of my favorite things about blog-dom is the dialogue that comes from it. Tell me what you think!

    Related Posts Plugin for WordPress, Blogger...