Oh, shrimp cakes! They’re like the seafood version of those golden, crispy delights we all crave but with a splash of ocean magic. It’s like, you know when you’re at the beach and the salty air just makes everything taste better? That’s what these cakes do but in your kitchen—bringing a little seaside getaway to your dinner table without the sand in your shoes.
Steps
- Finely chop the raw shrimp using a food processor, ensuring it remains in small chunks rather than a paste.
- In a large bowl, combine the chopped shrimp with panko breadcrumbs, diced red bell pepper, sliced chives, salt, pepper, eggs, and lemon zest, mixing gently to create a batter.
- Shape the mixture into six patties, ensuring they hold together well.
- Heat olive oil in a large pan over medium-high heat and cook the shrimp patties for about 4-5 minutes on each side until they achieve a golden brown color.
- Serve the shrimp cakes immediately, garnishing with extra chives and a dollop of sour cream if desired, and add lemon wedges for an optional touch.
Ingredients
- 1 pound of raw shrimp, peeled and deveined
- ¾ cup of panko breadcrumbs
- ¼ cup of finely diced red bell pepper
- 3 tablespoons of sliced chives, with additional for garnish
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 2 eggs
- 1 teaspoon of lemon zest
- 4 tablespoons of olive oil
Nutritional Values
Calories: 1134kcal | Carbohydrates: 42g | Protein: 78g | Fat: 72g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.06g | Cholesterol: 900mg | Sodium: 4188mg | Potassium: 840mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2856IU | Vitamin C: 54mg | Calcium: 396mg | Iron: 6mg
FAQ
- Can I substitute the shrimp with another type of seafood?
- Yes, you can substitute shrimp with other types of seafood such as crab or fish, but keep in mind that the texture and flavor may vary slightly from the original shrimp version.
- Is it possible to make the shrimp cakes ahead of time?
- Absolutely, you can prepare the shrimp mixture and shape them into patties ahead of time. Store them in the refrigerator for up to a day before cooking. This makes it a convenient option for meal prep or entertaining.
- What can I serve with shrimp cakes?
- Shrimp cakes pair well with a variety of sides, such as rice, a green vegetable, or a fresh salad. You can also serve them with a dollop of sour cream and extra chives for added flavor.
- Can I make a gluten-free version of these shrimp cakes?
- Yes, to make a gluten-free version, simply replace the panko breadcrumbs with a gluten-free alternative. There are several gluten-free breadcrumb options available in most supermarkets.
- How do I ensure that the shrimp cakes hold together while cooking?
- The key to getting the shrimp cakes to hold together is to not over-process the shrimp in the food processor. You want small shrimp chunks, not a paste, and the eggs and breadcrumbs will help bind the mixture together. If the mixture feels too wet, you can add a little more breadcrumbs to achieve the desired consistency.
Tips
- When chopping the shrimp, use a food processor to achieve a coarse texture, but avoid over-processing to maintain small chunks rather than creating a paste.
- Don’t be concerned if the batter seems wet; it will firm up nicely once cooked, resulting in perfectly textured shrimp cakes.
- For added versatility, consider adjusting the size of the shrimp cakes; smaller versions are ideal for appetizers, while larger ones can be used as a burger patty.
- Enhance the presentation by garnishing with fresh chives and a dollop of sour cream, and serve with lemon wedges for an extra burst of flavor.
Equipment
- Food Processor – Essential for finely chopping the raw shrimp.
- Non-Stick Large Pan – Useful for searing the shrimp cakes to a golden brown.
- Spatula – Handy for flipping the shrimp cakes while cooking.
