Shrimp Cakes with Chili-Lime Cream Sauce
Crispy panko-crusted shrimp cakes seasoned with fresh herbs and spices, served with a zesty chili-lime cream sauce. These elegant appetizers combine the sweetness of shrimp with bright citrus and a hint of heat.
Ingredients
- •16 piece uncooked large shrimp (about 1 pound), peeled, deveined
- •1 piece large egg
- •1 piece green onion, sliced
- •2 tablespoons fresh lemon juice
- •1 tablespoon Dijon mustard
- •1 tablespoon minced fresh cilantro
- •½ teaspoon hot pepper sauce
- •½ teaspoon salt
- •1 pinch ground black pepper
- •2 cups panko (Japanese breadcrumbs)
- •2 tablespoons peanut oil
- •1 serving Chili-Lime Cream Sauce
Cooking Instructions
- 1.
Coarsely 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.)
20 min
- 2.
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.
6 min
- 3.
Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
5 min
