Description
Crispy Shrimp Cakes with Sriracha Mayo are a delightful blend of crunchy and tender textures, perfect for any occasion, whether a cozy dinner for two or a festive garden party. This dish captures the essence of seaside nostalgia and is a warm embrace on a plate, shared among family and friends.
Ingredients
Scale
1.5 lbs Raw Shrimp (Peeled & Deveined)
1 unit Large Egg
1.5 cups Panko Breadcrumbs
3 stalks Green Onions (Finely Sliced)
1/4 cup Fresh Cilantro (Chopped)
1 tsp Lime Zest
1 tsp Fresh Ginger (Minced)
1/2 cup Mayonnaise
2 tbsp Sriracha Sauce
Salt and Black Pepper to taste
Instructions
- Finely chop about two-thirds of the shrimp into a paste-like consistency; chop the remaining third into larger chunks
- In a large mixing bowl, combine shrimp with green onions, cilantro, ginger, lime zest, and half of the panko
- Add the egg and season with salt and pepper; gently fold until combined
- Shape the mixture into small patties, about two inches in diameter, and press remaining panko onto the outside
- Heat oil in a skillet over medium-high heat and fry the patties for 3 to 4 minutes on each side until golden brow
- Mix mayonnaise and sriracha to create the dipping sauce; serve hot
Notes
For gluten-free options, use gluten-free breadcrumbs.
Chill the formed patties for at least 20 minutes before frying to maintain their shape.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 145mg