Shrimp Cakes
Ingredients
-
1
pound
peeled and deveined jumbo shrimp, tails removed
-
1
cup
whole wheat plain panko
-
3
tablespoons
whole wheat plain panko
-
¼
cup
red onion, finely diced
-
¼
cup
red bell pepper, finely diced
-
¼
cup
celery, finely diced
-
2
tablespoons
chopped fresh parsley
-
1
tablespoon
light mayonnaise
-
1
teaspoon
Dijon mustard
-
1
large
egg
-
2
tablespoons
fresh lemon juice
-
¾
teaspoon
Old Bay seasoning
-
½
teaspoon
garlic powder
-
to taste
freshly ground black pepper
-
¼
teaspoon
kosher salt
-
2
tablespoons
olive oil
-
for serving
lemon wedges
-
for serving (optional)
hot sauce
Instructions
- Pat the shrimp dry and pulse in a food processor until finely chopped.
- Mix the chopped shrimp with panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, Old Bay, garlic powder, and pepper in a bowl.
- Combine 1 cup panko with salt and pepper on a plate.
- Form the shrimp mixture into 1-inch patties and coat with the panko mixture.
- Heat oil in a skillet and cook 4 patties for 3 minutes on one side, then flip and cook for an additional 2-3 minutes.
- Repeat with the remaining patties, adding more oil as needed.
- Serve 2 shrimp cakes per plate with parsley, lemon wedges, and hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
265
Total fat
10.5g
Total carbohydrates
15g
Total protein
24g
Sodium
584mg
Cholesterol
183mg
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