Mini Shrimp Cake Appetizer

 


½ cup of mayonnaise

1-2 tbsp of your favorite hot sauce

1 lb. shelled and deveined shrimp, chopped

¾ cup panko bread crumbs

2 large eggs

3 green onions, chopped

1 tsp freshly grated lemon zest

½ tsp smoked paprika

1 tsp onion powder

1 tsp each salt and pepper

¼ cup vegetable oil

Lemons wedges for serving


In a small mixing bowl, mix together mayonnaise and hot sauce. Place in the refrigerator.


In a large mixing bowl, mix chopped shrimp, panko bread crumbs, eggs, green onions, lemon zest, smoked paprika, onion powder, salt and pepper.  


Form eight  ¾ inch thick cakes.


In a large skillet, heat vegetable oil over medium high heat.  Add the shrimp cakes in batches and cook for 4 minutes per side or until browned and cooked through. Transfer to a plate.  Repeat until all the cakes are cooked.


Once all the shrimp cakes are cooked, transfer to a serving plate with lemon wedges.  Serve immediately with mayonnaise dipping sauce.



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