Shrimp Cakes with Chili-Lime Cream Sauce
Shrimp Cakes with Chili-Lime Cream Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Coarsely chop shrimp in processor.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCoarsely chop shrimp in processor.
Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper.
Blend in using on/off turns.
Add 1 cup panko and blend in using on/off turns.
Form mixture into twelve 3-inch-diameter cakes.
Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet.
Refrigerate 10 minutes. (Can be made up to 4 hours ahead.
Cover and refrigerate.).
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates.
Place 2 shrimp cakes on each and serve immediately.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.