Ingredients
Equipment
Method
Step‑by‑Step Instructions for Quick and Easy Shrimp Cakes
- Begin by coarsely chopping your raw shrimp. Set aside to retain freshness.
- In a large bowl, mix chopped shrimp with panko breadcrumbs, diced red pepper, and chopped green onion. Fold in mayonnaise, beaten eggs, lemon zest, salt, paprika, and black pepper until well combined.
- Divide the mixture into 6-8 equal portions and shape them into patties about 1 inch thick.
- Heat oil in a skillet over medium-high heat. Cook patties for about 4 minutes on each side until golden brown.
- Transfer cooked shrimp cakes to a paper towel-lined plate. Serve hot with lemon wedges and dipping sauce.
Nutrition
Notes
These shrimp cakes are perfect for meal prep and can be stored in the fridge for up to 3 days or frozen for longer storage.
