May 30, 2013

Jalapeño Shrimp Cakes



These shrimp cakes are light and delicious, made with jalapenos, scallions, and cilantro then topped with a little fresh lime juice and a few slices of avocado. Serve this over a bed of greens for a quick, light summer meal.

It's really starting to feel like summer around here, temperatures are expected to hit 90 today. I can actually smell summer in the air, which gets me sooo excited!! After a long weekend of going to BBQ's and too many glasses of sangria, this week I am keeping it low carb and light. I love shrimp, it's naturally lean and cooks in minutes, which makes it perfect for a quick weeknight meal.

I've attempted shrimp cakes in the past, but always had issues with them holding together well so this time I decided to pulse the raw shrimp in the food processor and that worked out perfect. I left some of the seeds from the jalapeno to give it a little heat but you can leave them out if you don't like spicy food. My plan was to grill them, but the patties were a bit delicate and I decided to saute them on the pan instead which worked out perfect. Topped with fresh lime juice and a few thin slices of avocado on top, this was flavorful and light.



Jalapeño Shrimp Cakes
Skinnytaste.com
Servings: 4 • Size: 1 shrimp cake w/ avocado • Old Points: 3 • WW Points+: 4 pt
Calories: 173 • Fat: 5 g • Carb: 5 g • Fiber: 2 g • Protein: 24 g • Sugar: 1 g
Sodium: 321 mg • Cholest: 172 mg

Ingredients:

  • 1 lb shrimp, peeled and deveined (weight after peeled)
  • 1 large jalapeño, seeded and minced (for spicy, leave the seeds)
  • 1 garlic clove, minced
  • 3 medium scallions, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons panko (use GF crumbs for gluten free)
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh ground black pepper

For topping:

  • 4 lime wedges
  • 1/2 medium avocado, sliced thin

Directions:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with jalapeño and garlic then pulse a few times until almost pasty.

Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.


Using rubber gloves (easier with gloves), form shrimp into 4 patties.

Heat a non-stick skillet over medium heat and spray with oil. Add the shrimp cakes to the heated grill and cook 4 minutes without disturbing, then gently flip and cook an additional 4 minutes.



Serve with fresh lime juice and top with thin slices of avocado.

Makes 4.

66 comments :

  1. These look tasty! This may be a silly question, but can you use frozen (I think already-cooked) shrimp? I have a pound in my freezer. Thanks for this recipe!

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    1. No, they should be raw. Frozen is ok as long as you thaw them, but cooked won't hold together well.

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  3. You could definitely use frozen shrimp, just completely thaw and try to squeeze as much water out as possible.

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    1. Yes, exactly. Thanks for responding :)

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  4. oh myyyyyyyyy what a pity i have no fresh shrimps !!! damn

    http://franchemeetsfashion.blogspot.cz/

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  5. Replies
    1. Sure, would basically be a chicken burger!!

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  6. Interesting! Can't wait to try those. You are so creative! Have a fabulous day!

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  7. How pretty! I'm going to have to give this a shot for lunch today.

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  8. karidesi çok seviyorum ben. çok güzel olmuş. tebrikler.

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  9. I was just looking for a shrimp dish to make for dinner...and this is it! LOL

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  10. These look so good, Gina! It's been a long time I've made shrimp cakes, but using the food processor was always the most effective method for me, too.

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  11. I would even leave maybe 1/4 to 1/2 of the shrimp roughly chopped rather than put all of it in a paste. That way there's a little more texture!

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  12. I have never made shrimp cakes! These look so delicious - I definitely want to try them out!

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  13. I love avocado. This looks beautiful!

    http://therealfoodrunner.blogspot.com

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  14. These sound amazing Gina!! I loooove seafood and fish, and have also been experimenting with various cakes/patties lately. Great photos!

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  15. OMG! I have to make this! Speechless!

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  16. I am allergic to shell fish(,but my husband, son and grandsons will love them I am sure. Might make the chicken for me and my daughter in law.
    Thank you!

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  17. I want this for dinner! With plenty of Avocado! You'll be at BlogHerFood next week, right? Can't wait to see you again!

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  18. I tried these last night. For the readers who asked about using frozen shrimp, frozen/thawed raw shrimp worked just fine for me; make sure you really squeeze them dry, though. I really liked the simplicity of the recipe. I didn't add any of the jalapeno seeds, which I think was a mistake because the cakes ended up a little bland for my tastes. Maybe I'll also add some cumin and chili powder next time. I think these would be really good chopped up inside of a taco with some fun toppings. I am eating one of the leftover patties cold, chopped up over a salad, for lunch.

    Thanks!

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  19. oo these sound heavenly!! Totally need to make some!

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  20. These look so delicious!! Can't wait to try them. Since my food processor is out of commission, was wondering if using a blender would work? Thanks for posting this recipe.

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    1. A mini chopper would work better I think.

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  21. That's going on the "to make" list for this weekend!

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  22. These would be amazing with a scoop of tropical salsa, too! Great recipe, Gina!

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  23. These look delicious --love shrimp! Your photos are beautiful. Thanks for sharing your lovely recipe.

    Anne ~ Uni Homemaker

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  24. I chopped everything (no food processor) and added a couple of eggs. I scooped the patties with a spoon - they turned out amazing! Thank you for the idea!

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  25. We just chopped the shrimp very fine with a knife (well, actually first I tried the meat grinder - that was a big fail). The chopped shrimp worked perfectly and this was DELICIOUS. Served with cilantro lime rice and grilled corn.

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  26. What fish would you recommend for this instead of shrimp? would tuna work do you think, and just prepare the same way? Thanks!

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    Replies
    1. Would canned tuna work?

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    2. I'm not sure, I am thinking raw is better.

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  27. This is why we rarely eat out anymore... food with flavor! Served over a bed of lemon basil pasta with scallions and zucchini... yumm! Next time I think we'll go Asian with a ginger soy sauce over cellophane noodles. Thanks Gina...you really nailed this one!

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  28. Hi Gina! These looks so tasty. I have some crab meat already in the fridge....do you think I could exchange the crab for the shrimp? Love you site as always and I'm always spreading the word to friends that I HAVE to check out Skinnytaste!

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  29. Hi Gina! These looks so tasty. I have some crab meat already in the fridge....do you think I could exchange the crab for the shrimp? Love you site as always and I'm always spreading the word to friends that I HAVE to check out Skinnytaste!

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    1. Maybe, but not sure if it will hold. I have 2 recipes on my site for crab cakes, I would use that as a base.

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  30. Delicious. I normally don't do anything to change your recipes, but in this case, I wanted to grill them and I was concerned they would fall apart - so I added an egg (with a double recipe) for binding and froze them before grilling. They held up perfectly on the grill! Everyone loved them. I only added some of the jalapeno seeds, next time they are all going in.

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    1. Wonderful idea. Yes, I like the extra kick from the seeds, or if you life it very spicy use a serrano pepper.

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  31. Made these for dinner tonight and they were amazing! I wasn't sure it would be enough, but I served with some pineapple, green beans, and wild rice. Perfect meal. This is a make again!!

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  32. Delicious and easy. Another one for the menu rotation! Thank you Gina!!

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  33. These were DELICIOUS! No jalapenos in my supermarket here in the UK so I subbed with regular red chilli instead. The 3 of us (including an 8yo) loved them :)

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  34. Making these tonight...can't wait!

    -m (2sisters2cities)

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  35. Made these last night, SO good! For lunch today chopped one up over a bed of arugula and some lime juice for a quick salad. They're just as good cold!!

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  36. Can't wait to make these! My husbands travels a lot so I like to have go to dinners ready in my freezer. Do you think I could freeze the leftovers patties? If so, would you freeze them raw or cook them first? Thank you!

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  37. Amazing! I served these with your Summer Pasta Salad with Baby Greens - a terrific and satisfying summer meal. I'm not much of a spicy food person, so I left the seeds out but I think next time I will leave some of them in. Also thought I might add some lime zest to brighten up the lime flavor. But frankly, they are delicious just as the recipe is written.

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  38. Omg! Sooooo good! I made these tonight; I just used seasoned breadcrumbs instead of Panko as that was what I had on hand. I also was always going to leave the avocado off, but then I FORGOT to squeeze the lime on it. Still amazing. You can't mess this one up. Also, I did it without gloves - super sticky but doable.

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  40. I made these last night Paleo style - used a teaspoon of Coconut Flour instead of breadcrumbs - they were DELICIOUS! I'll definitely be making these over and over again (and ps - it was totally worth peeling about 75 uncooked shrimp)!!

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  41. I made these for the 3rd time last night! Served them at a pool party a few weeks ago for those that don't like red meat--I have never been so popular!

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  42. I want to make the full recipe (4 cakes) but since its only me and a friend we will probably only eat one each. Do you think the extras could be frozen and eaten at another time?

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  43. Look delish, what can I serve this with?

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  44. i have never tasted anything as nice as this!! love love love love love this!!! flavours are incredible! i want to host a dinner party now just so i can show this off to my friends!! was this recipie your own or from a book?

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  45. I didn't feel like cleaning a pan, so I put tin foil on a baking sheet and sprayed it with cooking spray. I then baked them for 10 minutes at 400. Then all I did was throw away the foil. Perfection! :-)

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  46. YUM!!! I will be doing these tonight for my bf and I!! Can't wait. :)

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  47. I made these for New Years Eve and they were a HUGE hit! Instead of full size cakes, I made mini ones (1/8 cup each) and I doubled the recipe. Everyone loved them. I can't wait to make these again!

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  48. Made these last night with frozen defrosted prawns (dried off well). I kept some back and hand chopped to leave some bigger chunks. They firmed up enough after a couple of hours in the fridge that I cooked them in my Optigrill on the fish setting and they turned out perfectly. One of the best recipes I've made from your site so far!

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