Shrimp cakes with cilantro and a side of spicy mayonnaise
Easy to make shrimp cakes with a crispy crust and tender shrimp on the inside!
Coming from southern India, my love for seafood is inexplicable. I especially love shrimp in any form, be it in a sushi roll, as a curry, roasted, deep fried,….you get the idea. To all fellow shrimp lovers, here’s an easy to make shrimp appetizer for your Sunday brunch. These delectable patties are really simple to prepare and could be made in under 30 minutes from start to end.
The shrimp cakes and the spicy mayo dip can even be prepared a day ahead, and will leave you with just a few minutes of frying/baking required, especially useful when you’re making them for a big party and in a crunch for time. The shrimp cakes in this recipe are pan seared instead of deep fried. They can also be baked in the oven so that you can free up the stove top for your entrees.
There is a lot of room for mix-and-matching in this recipe. Instead of eggs, you can add ½ cup mayo. You can also add green onions, red or green peppers or even better, some shredded cheese to get a nice cheese pull for your Insta shots.
There is minimal prep work for these scrumptious bites. First, finely chop the fresh unfrozen shrimp. You can use a food processor but be careful not to make it into a paste. Next, chop the other ingredients including any of the optional ones mentioned above and then you basically combine everything in a bowl.
I used an ice cream scoop to make them into balls and got around 10 shrimp cakes. For searing the shrimp cakes, you can use a few tablespoons of an oil of your choice. Sear the shrimp cakes on both sides until they’re golden brown, crispy and cooked through.
Shrimp cakes with cilantro and a side of spicy mayonnaise
In a large bowl, add and whisk the eggs.
Add the breadcrumbs, onions, ginger, garlic, cilantro, salt, lemon juice, paprika, and stir to combine.
Add the shrimp and knead the mixture with your hands to make an even mixture. Form 10 large patties.
In a large skillet, add the oil and gently place the shrimp cakes. Cook over medium heat so the shrimp cakes don't brown too quickly or get burnt, for about 3 to 4 minutes per side.
For making the Spicy Mayo dip- Add both ingredients in a small bowl and stir to combine.
Garnish with cilantro and lemon wedges if desired.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
In a large bowl, add and whisk the eggs.
Add the breadcrumbs, onions, ginger, garlic, cilantro, salt, lemon juice, paprika, and stir to combine.
Add the shrimp and knead the mixture with your hands to make an even mixture. Form 10 large patties.
In a large skillet, add the oil and gently place the shrimp cakes. Cook over medium heat so the shrimp cakes don't brown too quickly or get burnt, for about 3 to 4 minutes per side.
For making the Spicy Mayo dip- Add both ingredients in a small bowl and stir to combine.
Garnish with cilantro and lemon wedges if desired.