Description

Shrimp Cake combines tender, flavorful shrimp with crispy panko coating and fresh herbs for a golden, crowd-pleasing dish that’s easy enough for weeknights yet elegant for entertaining.

Ingredients

1 lb raw shrimp, peeled and deveined
1/2 cup panko breadcrumbs
1 large egg
2 tbsp mayonnaise
2 scallions, finely sliced
1 clove garlic, minced
1 tsp lemon zest
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
2–3 tbsp neutral oil (e.g., canola or vegetable oil) for frying

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Instructions

Rinse shrimp and pat dry. Chop half the shrimp into small pieces; pulse the rest in a food processor into a coarse paste.
In a bowl, combine both shrimp textures with panko, egg, mayonnaise, scallions, garlic, lemon zest, mustard, salt, and pepper. Mix gently to combine. If too wet, add more panko.
Divide mixture and shape into 3/4-inch-thick patties. Chill on parchment-lined plate for at least 15 minutes.
Heat oil in a nonstick skillet over medium heat. Cook shrimp cakes for 3–4 minutes per side until golden and cooked through.
Serve hot with lemon wedges and your choice of garnish or dipping sauce.

Notes

Top with lemon, fresh herbs, or a drizzle of sriracha mayo for added flavor.
Pair with arugula salad, slaw, roasted potatoes, or pickled vegetables for a balanced meal.
Serve on buns, in tacos, or as bite-sized appetizers for variety.
Store leftovers in the fridge up to 2 days with parchment between layers to prevent sticking.
Freeze uncooked cakes up to 2 months; thaw before cooking. Reheat cooked cakes in oven or skillet to maintain crispness.