Shrimp Cakes Recipe

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Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

Shrimp Cakes with Smoky Horseradish Sauce
Photo: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer
Active Time:
25 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • 1 pound large peeled, deveined raw shrimp, cut into 1⁄2-inch pieces

  • 3 tablespoons unsalted butter, melted

  • 2 large eggs, beaten

  • 2 minced scallions (about 1⁄3 cup) plus more, sliced, for garnish

  • 1/2 teaspoon lemon zest, plus 1 1⁄2 Tbsp. fresh juice, divided

  • 1 1/2 cups panko breadcrumbs, divided

  • 2 1/4 teaspoons kosher salt, divided

  • 3/4 teaspoon smoked paprika, divided

  • 1/2 cup mayonnaise

  • 2 teaspoons refrigerated prepared horseradish

  • 4 tablespoons canola oil

  • Lemon wedges, for serving

Directions

  1. Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.

  2. Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.

  3. Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.

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