Perfect For Dinner Or A Party!

These delightful little shrimp cakes are wonderful served with a creamy, tangy mayonnaise sauce!

Shrimp cakes with lemon mayonnaise recipe

We made these shrimp cakes hors d'oeuvre-size but they can certainly be made larger for an entree portion. Just leave them in the oven a bit longer to see that they're cooked and warmed through!

Shrimp cakes with lemon mayonnaise recipe

Yields about 20 mini cakes

Ingredients:

  • 2 pounds medium-size shrimp, shells and tail removed, deveined
  • 2 teaspoons Old Bay seasoning
  • 2 small garlic cloves, chopped
  • 1/4  cup olive oil
  • 1/4 cup scallion
  • 1 teaspoon chopped cilantro
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce (optional)
  • 2 eggs, lightly beaten
  • 1-1/2 cups panko breadcrumbs
  • 1/2 cup green pepper, very finely diced
  • 1/2 cup mayonnaise
  • Canola oil to coat the bottom of a frying pan

Directions:

  1. Marinate the shrimp in olive oil, Old Bay and garlic for at least 20 minutes or up to an hour.
  2. Coat a large frying pan with canola oil and place over medium-high heat. Place the shrimp in the pan and cook (in batches) about 2 minutes total. Remove shrimp from the heat, allow them to cool a bit and then dice the shrimp well (at this point the shrimp are par cooked).
  3. Preheat oven to 350 degrees F. Add chopped shrimp to a large bowl. Add scallion, cilantro, green pepper,  mustard, hot sauce, mayonnaise, egg and breadcrumbs and mix together well. Form mixture into desired size shrimp cakes (we made mini cakes, about 2-3 bites each). Set aside.
  4. Add additional oil to the frying pan, once hot, carefully add a few shrimp cakes at a time, careful not to overcrowd the pan. Cook approximately 2 minutes on each side, until browned.
  5. Place fried shrimp cakes on a flat pan and place in the preheated oven for 1-3 minutes to ensure they cooked through and hot. Serve with the lemon mayonnaise (recipe follows).

Lemon mayonnaise recipe

Yields about 1 cup

Ingredients:

  • 1 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon sugar
  • 1 teaspoon Dijon mustard

Directions:

  1. Mix together all ingredients. Taste and adjust if needed. Serve with shrimp cakes.

More seafood recipes

Oven baked crab cakes
Parmesan and almond crusted cod
Mango shrimp lettuce cups

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