These Shrimp Cakes with Lemon Tartar Sauce are made with panko for a crispy, delicious meal! You can also make them appetizer portions with the dipping sauce on the side!
Prep Time15 minutesmins
Cook Time10 minutesmins
Chilling Time1 hourhr
Course: Appetizer, Main Course
Cuisine: American
Keyword: lemon tartar sauce, Shrimp cakes
Servings: 4
Calories: 474kcal
Author: The Endless Appetite
Ingredients
Shrimp Cakes
2cupsPanko breadcrumbsdivided
1lb.Raw shrimppeeled and deveined
1/2cupMayonnaise
2Eggslightly beaten
1/3cupOnionchopped
2tsp.Garlicminced
1tsp.Dijon mustard
1/2tsp.Salt
1/4cupVegetableOil
Lemon Tartar Sauce
3/4cupPrepared Tartar Sauce
2Tbsp.Fresh Parsleychopped
1Tbsp.Lemon juice
Instructions
Shrimp Cakes
Put 1.5 cups of the Panko breadcrumbs into a shallow bowl or plate. Set aside.
Chop shrimp into smaller pieces, about 3-4 pieces per large shrimp.
In a bowl, mix shrimp, mayonnaise, eggs, onions, garlic, mustard, salt and remaining 1/2 cup of Panko breadcrumbs. Stir until well combined.
Take about 1/3 cup of mixture and pat into a round patty. Cover the patty in the breadcrumbs on the plate until it is completely covered. Repeat with remaining shrimp mixture until you have 8 cakes. Refrigerate for a minimum of 1 hour so they firm up.
When you're ready to cook, heat a couple Tbsp. of oil in a large non-stick skillet. Cook the shrimp cakes over medium for about 4 minutes on each side until the shrimp is cooked through and the outside is golden brown. Repeat with remaining oil and shrimp cakes.
Lemon Tartar Sauce
In a small bowl, combined prepared tartar sauce, parsley and lemon juice. Store in refrigerator until ready to serve.
Notes
You can also make these smaller, bite-size shrimp cakes for appetizers. Just adjust your cooking time so they don't overcook.