Spicy Shrimp Cakes with Zesty Chili-Lime Dip
Delightful shrimp cakes with a zesty chili-lime dip, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Seafood
- Diet: Pescatarian
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 3/4 cup panko breadcrumbs
- 1/2 tablespoon garlic, finely minced
- 1/4 cup finely diced red bell pepper
- 2 tablespoons fresh cilantro leaves and stems, finely chopped
- 3 tablespoons sliced chives, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 teaspoon Tabasco Green Pepper Sauce
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 cup olive oil for frying
- For the chili-lime dip:
- 1/2 cup mayonnaise
- 1/2 teaspoon red chili flakes
- Juice of 1 lime
Instructions
- Add the peeled and deveined shrimp to a food processor. Pulse until coarsely chopped. Transfer the mixture to a large bowl.
- Combine the chopped shrimp with the panko breadcrumbs, minced garlic, diced red bell pepper, chopped cilantro, sliced chives, Dijon mustard, eggs, Tabasco sauce, lemon zest, and kosher salt. Mix the ingredients just until they are combined, careful not to overwork the mixture.
- Form the mixture into six equal-sized patties, aiming for a uniform thickness.
- Heat olive oil in a pan over medium-high heat. Gently place the formed patties into the hot oil, cooking for 4-5 minutes on each side or until golden brown and crispy.
- Serve with additional sliced chives and chili-lime mayo, garnished with lemon wedges.
Notes
Use fresh ingredients for the best results. Don’t overwork the shrimp mixture, and ensure oil is hot before frying.
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 100mg
Find it online: https://yummyfirst.com/spicy-shrimp-cakes-with-lime-dip/