Crispy Shrimp Cakes with Tangy Remoulade
These delicious crispy shrimp cakes are packed with fresh flavors and make for a perfect weeknight meal. Serve them drizzled with a zesty remoulade sauce over a bed of mixed greens for a light and satisfying dish. Alternatively, elevate your sandwich game by using these shrimp cakes in a club sandwich layered with crispy bacon, fresh lettuce, juicy tomatoes, and creamy avocado. With a prep time that includes chilling for optimal firmness, these shrimp cakes are quick to prepare and perfect for any occasion.
10
Servings
N/A
Calories
13
Ingredients
Ingredients
shrimp
1 lb (peeled, deveined, and chopped)
panko breadcrumbs
2 cups
scallions
2 tablespoons (finely chopped)
parsley
2 tablespoons (minced)
chives
2 tablespoons (chopped)
eggs
4
lemon juice
1 tablespoon
Worcestershire sauce
1 teaspoon
dry mustard
1 teaspoon
kosher salt
1/2 teaspoon
cayenne pepper
1/2 teaspoon
additional panko breadcrumbs
1 cup (for coating)
vegetable oil
as needed (for frying)
Instructions
1
In a large mixing bowl, combine the chopped shrimp, 2 cups of panko breadcrumbs, scallions, parsley, and chives. Mix well to combine all ingredients evenly.
2
In a separate bowl, whisk together the eggs, lemon juice, Worcestershire sauce, dry mustard, kosher salt, and cayenne pepper until smooth. Pour this mixture over the shrimp mixture and stir until fully incorporated.
3
Form the mixture into cakes, about 2-3 inches in diameter. Gently coat each cake in the additional 1 cup of panko breadcrumbs for an extra crunchy coating.
4
Place the formed cakes onto a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up.
5
In a large skillet, heat vegetable oil over medium heat. Carefully add the chilled shrimp cakes to the skillet, making sure not to overcrowd the pan.
6
Fry the cakes for about 7 minutes, or until golden brown on the first side. Carefully flip and cook for an additional 5 minutes until the second side is also golden brown.
7
Remove the cakes from the skillet and let them drain on paper towels before serving. Enjoy them warm, topped with remoulade sauce over greens, or use them in a delicious club sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these crispy shrimp cakes?
The main protein is one pound of shrimp that has been peeled, deveined, and chopped.
How many eggs are required for this recipe?
This recipe requires 4 eggs to help bind the shrimp and breadcrumb mixture together.
What type of breadcrumbs are used?
The recipe calls for panko breadcrumbs, using 2 cups in the mixture and an additional 1 cup for the outer coating.
What fresh herbs are included in the shrimp cakes?
The cakes are seasoned with fresh scallions, minced parsley, and chopped chives.
How long should the shrimp cakes be refrigerated before cooking?
The formed cakes should be refrigerated for at least 1 hour to help them firm up and hold their shape.
What size should the shrimp cakes be?
The mixture should be formed into cakes that are approximately 2-3 inches in diameter.
What is the total frying time for the shrimp cakes?
The cakes are fried for about 7 minutes on the first side and 5 minutes on the second side, totaling roughly 12 minutes.
What type of oil is recommended for frying?
Vegetable oil is recommended for frying the shrimp cakes over medium heat.
What seasonings provide flavor to the egg mixture?
The egg mixture is flavored with lemon juice, Worcestershire sauce, dry mustard, kosher salt, and cayenne pepper.
How many servings does this recipe make?
This recipe is designed to yield approximately 10 servings.
How should the shrimp be prepared before mixing?
The shrimp must be peeled, deveined, and chopped before being combined with other ingredients.
What is the suggested way to serve these cakes for a light meal?
They can be served warm over a bed of mixed greens and drizzled with a tangy remoulade sauce.
Can these shrimp cakes be used in a sandwich?
Yes, they are excellent in a club sandwich layered with bacon, lettuce, tomatoes, and avocado.
What provides the spicy kick in this recipe?
A half teaspoon of cayenne pepper provides a subtle spicy heat to the shrimp cakes.
What should I do with the cakes after frying?
Remove the cakes from the skillet and let them drain on paper towels to remove any excess oil.
Is there a specific way to coat the cakes?
After forming the cakes, gently coat each one in an additional cup of panko breadcrumbs for a crunchy exterior.
What heat setting should be used for the skillet?
The skillet should be heated over medium heat to ensure the cakes cook evenly without burning.
Can I use these for appetizers?
Yes, shrimp cakes are tagged as an excellent choice for appetizers.
How much lemon juice is needed?
The recipe calls for 1 tablespoon of lemon juice.
What type of mustard is used in the recipe?
One teaspoon of dry mustard is used in the flavoring mixture.
How much Worcestershire sauce is required?
The recipe uses 1 teaspoon of Worcestershire sauce.
Are the scallions chopped in a specific way?
The scallions should be finely chopped for even distribution throughout the cakes.
What should I use to line the baking sheet during the chilling process?
Use a baking sheet lined with parchment paper to prevent the cakes from sticking while they firm up.
Is this a good recipe for a weeknight dinner?
Yes, despite the chilling time, it is described as a perfect and quick weeknight meal.
What is the first step in combining the ingredients?
The first step is to combine the chopped shrimp, 2 cups of panko, scallions, parsley, and chives in a large bowl.
How many ingredients are in this recipe in total?
There are 13 total ingredients listed for this shrimp cake recipe.
Is salt included in the seasonings?
Yes, the recipe uses 1/2 teaspoon of kosher salt.
What should I avoid when frying the cakes?
Be careful not to overcrowd the pan when adding the chilled shrimp cakes to the skillet.
Are the breadcrumbs added all at once?
No, 2 cups are mixed into the cakes and 1 cup is reserved for the final outer coating.
What provides the final tangy flavor?
The final tangy flavor comes from drizzling the cakes with a zesty remoulade sauce.