Shrimp Cakes

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

These light, pan seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

Similar to a crab cake, but a lot cheaper to make. I tested these out on my husband Tommy and he loved them. They are lightly seasoned with Old Bay and taste perfect with a squeeze of lemon at the end.

Shrimp Cakes

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

Ingredients:

  • 1 pound peeled and deveined jumbo shrimp, tails removed
  • 1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)
  • ¼ cup red onion, finely diced
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 2 tablespoon fresh lemon juice
  • 3/4 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • lemon wedges, for serving
  • hot sauce, for serving (optional)

Directions:

  1. Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
  2. On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
  3. In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
  4. Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

Nutrition Information

Yield: 4 Servings, Serving Size: 2 cakes

  • Amount Per Serving:
  • Smart Points: 7
  • Points +:
  • Calories: 265
  • Total Fat: 10.5g
  • Saturated Fat: 1.5g
  • Cholesterol: 183mg
  • Sodium: 584mg
  • Carbohydrates: 15g
  • Fiber: 0.5g
  • Sugar: 2g
  • Protein: 24g