Crispy Shrimp Cakes

A delicious dinner in no time using ingredients from the pantry.



Total Time:





Shrimp cakes:
2 c.
panko breadcrumbs
1 lb.
peeled, deveined frozen shrimp
1/2 c.
light mayonnaise
large eggs
chopped red bell pepper
chopped scallions
2 tsp.
garlic paste
1 tsp.
Dijon mustard
1/4 tsp.
cayenne pepper
1/2 tsp.
1/4 c.
canola oil
Lemony tartar sauce:
3/4 c.
jarred tartar sauce
2 tbsp.
chopped fresh parsley
1 tbsp.
fresh lemon juice
1/2 tsp.
grated lemon zest
  1. To make shrimp cakes: Place 1 1/2 cups of the breadcrumbs on a flat plate.
  2. In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Use a ⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely. Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference. Refrigerate 1 hour.
  3. To make lemony tartar sauce: In a medium bowl, combine all ingredients, stirring to blend.
  4. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate; loosely cover with foil to keep warm or place on a baking sheet lined with nonstick foil and keep warm in a 200 degree oven. Repeat with the remaining 2 tablespoons oil and 4 cakes. Serve shrimp cakes with lemony tartar sauce.

From Redbook January Recipes

Iain Bagwell