Prep 30 mins
Cook 15 mins
These delicious Shrimpcakes are served with the recipe I posted for Chili Lime Sauce, or Sweet Chili Sauce. I use Franks Sweet Chili Sauce. It's a new product and can be found with Franks Red Hot Sauce in the grocery store. Either way, they are wonderful! NOTE: Prep time includes time in the fridge.
- 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 fresh cilantro, minced
- 1⁄2 teaspoon sriracha sauce (found in the International section in the supermarket)
- 1⁄2 teaspoon salt
- 1 pinch ground black pepper
- 2 cups panko breadcrumbs, divided (breadcrumbs)
- 2 tablespoons peanut oil (or more)
- Coarsely chop shrimp in processor.
- Add egg, green onion, lemon juice, mustard, cilantro, Sriracha 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 cakes 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.
- Place on paper towels to absorb any oil after frying.
Fabulous! Made for Fall Pick a Chef and this is definately going into my Favorites of 2011. I followed the instructions and used a recipe for the chili sauce from this site.
Wonderful flavor on these shrimp cakes. Loved them with garlic jalapeno jelly and Thai cabbage slaw. Easy and quick meal even if shrimp are frozen. Takes little time to thaw and put together.
These are wonderful! Surprisingly filling, crispy and delicious. Loved these with the sweet chili dipping sauce, too. Definitely a keeper, thanks for posting! Made for PAC Fall 2011