Shrimp Cakes

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 pound peeled and deveined jumbo shrimp (tails removed)

1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)

¼ cup red onion (finely diced)

1/4 cup finely diced red bell pepper

1/4 cup finely diced celery

2 tablespoons chopped fresh parsley

1 tablespoons light mayonnaise

1 teaspoon Dijon mustard

1 large egg

2 tablespoon fresh lemon juice

3/4 teaspoon Old Bay seasoning

½ teaspoon garlic powder

Freshly ground black pepper (to taste)

¼ teaspoon kosher salt

2 tablespoons olive oil

lemon wedges (for serving)

hot sauce (for serving, optional)

Directions

Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.

On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.

In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.

Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

Nutrition

• Serving Size: 2 cakes
• Calories: 265 kcal
• Total Fat: 10.5 g
• Saturated Fat: 1.5 g
• Cholesterol: 183 mg
• Sodium: 584 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 0.5 g
• Total Sugars: 2 g
• Protein: 24 g