Shrimp Cakes with Sriracha Sauce

Posted On March 4, 2019

 

Living in the South now, we consume lots of fresh seafood and shellfish and you can get anything you want throughout the year. Shrimp are very popular here and I learned that the best time to buy white shrimp is between September through December. If you do not have a local fish store in your area, try your nearest grocery store during the mentioned time of the year.

The shrimp cakes we are making today are light and perfect for a warm summer night appetizer. Pair with a glass of cold Sauvignon Blanc and if you do not have an ocean view, just pretend you do!

Total time: 45 minutes; Serves 4

Ingredients:

Sauce:

• 1/2 cup mayonnaise
• 1 tbsp. Sriracha sauce

Salsa:

• 1/2 cup chopped yellow tomato
• 1/2 cup chopped red tomato
• 1/4 cup chopped red onion
• 1 tbsp. bacon oil (substitute with garlic olive oil)
• salt & pepper

Shrimp Cakes:

• 1 lbs. shelled, deveined and chopped
• 1 cup Asian panko bread crumbs (substitute: regular bread crumbs)
• 2 large eggs
• 3 tbsp. finely chopped scallions
• 1/4 cup corn (frozen)
• 1 tbsp. lemon dill (substitute with 1 tsp. finely grated lemon zest and 1 tbsp. dill)
• 3/4 tsp. smoked paprika
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup extra-virgin olive oil
• 1 tbsp. unsalted butter
• Lemon wedges, butter lettuce

As I do with all my cooking, I gather all ingredients, bowls and measuring cups/spoons before I begin. Let’s start with the sauce. In a small bowl, mix together the mayonnaise and sriracha. If the sauce it to hot for your taste, add a little more mayonnaise. Place in refrigerator.

Moving on to the salsa. Chop the tomatoes and red onion and add to mid size bowl. (Since I love to use Bacon oil but not every kitchen is equipped with a bottle, you can substitute with garlic olive oil). Add a tablespoon of bacon oil to the salsa and stir. Taste and add a little salt and pepper. You can place the salsa in the refrigerator but I prefer to leave it at room temperature.

Now let’s get started on the shrimp cakes. We will use a large bowl and mix the shrimp, panko, eggs, scallions, corn, lemon dill, smoked paprika, salt and the pepper. Form the mixture into 7-8 inch cakes.

Heat the olive oil in a large skillet, add the shrimp cakes and cook over moderately high heat. Make sure to cook until browned, turning only once, about 2 minutes each side. Please make sure they are cooked through because you do not want them mushy and uncooked inside.

Place the shrimp cakes on some butter lettuce and add the salsa with a dollop of sriracha sauce and lemon wedges. Enjoy the shrimp cakes!