Description
These delicious Shrimp Cakes are crispy on the outside and tender on the inside, made with fresh shrimp, flavorful herbs, and a tangy Dijon mustard kick. Perfect as a main course, they come together quickly and can be pan-fried for a golden finish or baked as a lighter alternative.
Ingredients
Scale
Shrimp Cakes
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup mayonnaise
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- Mix Ingredients: Place the finely chopped shrimp in a large bowl. Add mayonnaise, egg, panko breadcrumbs, Dijon mustard, lemon juice, parsley, chives, garlic powder, paprika, salt, and black pepper. Gently mix until just combined to avoid overworking the shrimp.
- Form Patties: Shape the shrimp mixture into 8 even-sized patties. Arrange them on a plate and refrigerate for 20 minutes to help firm up the cakes.
- Cook Patties: Heat olive oil in a large skillet over medium heat. Cook the shrimp cakes for 3 to 4 minutes on each side until they turn golden brown and are cooked through.
- Drain and Serve: Remove the shrimp cakes from the skillet and place them briefly on paper towels to drain excess oil before serving.
Notes
- For extra texture, leave some shrimp pieces slightly larger when chopping.
- Serve with lemon wedges, tartar sauce, or a light aioli for added flavor.
- Alternatively, bake the shrimp cakes at 400°F (204°C) for 12 to 15 minutes, flipping once for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
