Imagine sinking your teeth into a crispy, golden-brown shrimp cake that's bursting with flavor and perfectly complemented by a zesty, spicy remoulade sauce. These aren't just any ordinary seafood appetizers - these are gourmet-style shrimp cakes that will transform your home cooking from mundane to magnificent! Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish, this recipe promises a culinary adventure that's both easy to prepare and incredibly delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
Instructions
- Pat the shrimp dry with paper towels and finely chop them into small, uniform pieces using a sharp knife.
- In a large mixing bowl, combine chopped shrimp, breadcrumbs, beaten egg, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Gently form the shrimp mixture into 8 equal-sized patties, approximately 2-3 inches in diameter. Place the formed patties on a clean plate lined with parchment paper.
- Refrigerate the shrimp cakes for 15 minutes to help them firm up and hold their shape during cooking.
- Meanwhile, prepare the spicy remoulade sauce by whisking together mayonnaise, hot sauce, and lemon juice in a small bowl. Refrigerate until ready to serve.
- Heat a large non-stick skillet over medium-high heat and add a thin layer of oil to prevent sticking.
- Carefully place the shrimp cakes in the skillet, cooking for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
- Transfer cooked shrimp cakes to a paper towel-lined plate to drain excess oil.
- Serve hot with the prepared spicy remoulade sauce on the side, garnished with fresh herbs or lemon wedges if desired.
Tips
- Pat shrimp completely dry before chopping to ensure a crisp exterior and prevent soggy cakes
- Refrigerate the formed patties for at least 15 minutes to help them hold their shape during cooking
- Use a non-stick skillet and don't overcrowd the pan to achieve an even, golden-brown crust
- Choose fresh, high-quality shrimp for the best flavor and texture
- Adjust cayenne pepper to control the heat level of your shrimp cakes
- For extra crispiness, you can lightly coat the cakes in additional breadcrumbs before cooking
- Serve immediately after cooking to maintain the perfect crispy texture
Nutrition Facts
Calories: 349kcal
Carbohydrates: 7g
Protein: 27g
Fat: 24g
Saturated Fat: g
Cholesterol: 167mg
