Shrimp Cakes

A friend once said he makes it a rule to never order seafood unless he can look outside the restaurant and see water. He is a wise and prudent person. I, however, show no such restraint and will eat seafood (particularly shellfish) any time, any place in large quantities. I know better, but I just can't help myself.

I needed to use up a pound of already cooked shrimp and made this shrimp cakes recipe from Cooking Light magazine. I made some adjustments so it can no longer be considered 'light', but they taste great and aren't that bad in the grand scheme of things. The lime crema sauce is from a shrimp tacos recipe and it's to DIE for. Do not serve these shrimp cakes without it or you will be sorry. The picture doesn't do them justice, but I have since busted out the camera directions and will hopefully take better pictures in the future.

Spicy Shrimp Cakes

1 lb shrimp peeled, deveined, and boiled until pink
1/2 C finely chopped jared roasted red peppers
1 minced garlic clove
1/4 C thinly sliced green onions
3 T reduced-fat mayo
1 T fresh lime juice
1 1/2 tsp. hot sauce
1/2 tsp. sugar
1/4 tsp. salt
1 large egg
1/4 C finely chopped cilantro
1 C panko (Japanese breadcrumbs) divided


Lime Crema

1/4 C sliced green onions
1/4 C chopped cilantro
3 T light mayo
3 T fat free sour cream (I used low fat)
1 tsp lime zest
1 1/2 tsp lime juice
1 garlic clove


To prepare cakes:
1. Place shrimp in a food processor; pulse until finely chopped.

2. In a bowl mix the first 10 ingredients (through egg) and stir well. Add in cilantro and 1/2 the panko.

3. Divide shrimp mixture into 6-10 portions, depending how large you want the cakes (I made 6). They should be about 1/2 inch thick each. Dredge both sides of patties in the remaining 1/2 C of panko. Chill at least 1 hour.

4. Heat a non stick skillet over medium heat. Add 4 T of olive oil. Cook each patty on both sides, about 4 minutes each or until browned. Place on paper towels and keep warm.

5. Place two patties on top of a bed of mixed greens dressed and tossed with honey mustard vinegrette. Place a dollop of lime crema on top of each cake and serve.