Shrimp Cakes


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 

Total Time:
30 mins


  • 1/2 cup mayonnaise

  • 1 tablespoon hot sauce

  • 1 pound shelled and deveined shrimp, chopped

  • 3/4 cup panko

  • 2 large eggs

  • 3 tablespoons finely chopped scallions

  • 1 teaspoon finely grated lemon zest

  • 3/4 teaspoon smoked paprika

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/4 cup extra-virgin olive oil

  • Lemon wedges, for serving


  1. In a small bowl, whisk the mayonnaise with the hot sauce.

  2. 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.

  3. 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.

    Shrimp Cakes
    © Con Poulos
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