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These chunky little shrimp cakes from F&W’s Justin Chapple are spiked with scallions, lemon and smoked paprika, and served with an almost-instant spicy mayo. Slideshow:  More Shrimp Recipes 

Justin Chapple
Justin Chapple
April 2015

Gallery

Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the mayonnaise with the hot sauce.

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  • In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon zest, smoked paprika, 1 teaspoon of salt and 1/2 teaspoon of pepper. Form the mixture into eight 3/4-inch-thick cakes.

  • In a large skillet, heat the olive oil. In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through, about 4 minutes total. Transfer to plates and serve with the spicy mayonnaise and lemon wedges.

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