Description
Crispy shrimp cakes bursting with flavor. Perfect for a summer meal or appetizer.
Ingredients
Units
Scale
- 1 lbs (454 g) Oregon Bay Shrimp, coarsely chopped
- 2 large eggs, beaten
- 1 small red bell pepper, diced into 1/4-inch pieces
- 1/3 cups (80 ml) chopped green onions
- 1/2 cups (113 g) Panko bread crumbs
- 1/2 cups (113 g) plain bread crumbs
- 1/4 cups (60 ml) mayonnaise
- 1 Tbsp (14 g) Old Bay Seasoning
- 1 Tbsp (14 ml) extra virgin olive oil
- 1/2 tsp freshly cracked black pepper
- Lemon wedges, for serving
- Seasoned salt, for serving
Instructions
- Prepare the Shrimp Mixture
- Coarsely chop the Oregon Bay shrimp, ensuring pieces are small enough to help the cakes bind together. In a large bowl, combine the chopped shrimp with beaten eggs, diced red bell pepper, chopped green onions, Panko bread crumbs, plain bread crumbs, mayonnaise, Old Bay Seasoning, and freshly cracked black pepper. Mix until all ingredients are fully incorporated.
- Form the Shrimp Cakes
- Test the mixture’s moisture content by forming a small patty. If the mixture doesn’t hold together well, add more mayonnaise, 1 tablespoon at a time, until the mixture is cohesive enough to form patties. Optionally, let the formed cakes rest in the refrigerator for a couple of hours to help them bind more effectively.
- Cook the Shrimp Cakes
- Heat a large non-stick pan over medium-high heat and add olive oil. Carefully place the shrimp cakes into the pan. Cook for about 4 minutes on the first side, gently lifting to check if the underside has turned a dark golden brown with a nice crust. Flip the cakes and cook for another 4-5 minutes on the other side, adding more olive oil if needed to ensure even browning. Slide the cakes around in the pan to ensure they all get a little coating of oil.
- Serve
- Plate the shrimp cakes while hot. Serve with lemon wedges, a sprinkle of seasoned salt, and a side of sweet corn.
Notes
- For best results, ensure shrimp are thoroughly dry before mixing to promote crispier cakes.
- Substitute regular breadcrumbs for panko if needed, but note the texture may be slightly less crispy.
- Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 20
- Cholesterol: 150