Ingredients
Scale
- 1 pound of shrimp, peeled and deveined
- 1/2 cup breadcrumbs (panko recommended for extra crunch)
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Feel free to make some swaps based on your pantry. For instance, if you’re out of Dijon mustard, a bit of spicy brown mustard can add a delightful kick!
Instructions
- Start by chopping the shrimp into small pieces. This is a step I love because it feels like the start of creating something wonderful from the sea.
- In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, lemon juice, Dijon mustard, minced garlic, parsley, salt, and pepper. Mix everything gently until just combined.
- Form the mixture into small patties, about the size of your palm. You should get around 8 cakes. This part always reminds me of making cookies with my kids, shaping each one with care.
- Heat the olive oil in a large skillet over medium heat. Once hot, add the shrimp cakes, cooking them in batches if necessary to avoid overcrowding the pan.
- Cook each side for 3-4 minutes or until golden brown and cooked through. The aroma at this stage is incredible—it’s the moment I know dinner is going to be a hit!
- Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International