Shrimp Cakes with Lemon Tartar Sauce
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!
Servings: 4
Calories: 474kcal
Ingredients
Shrimp Cakes
- 2 cups Panko breadcrumbs divided
- 1 lb. Raw shrimp peeled and deveined
- 1/2 cup Mayonnaise
- 2 Eggs lightly beaten
- 1/3 cup Onion chopped
- 2 tsp. Garlic minced
- 1 tsp. Dijon mustard
- 1/2 tsp. Salt
- 1/4 cup Vegetable Oil
Lemon Tartar Sauce
- 3/4 cup Prepared Tartar Sauce
- 2 Tbsp. Fresh Parsley chopped
- 1 Tbsp. 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.
Nutrition
Calories: 474kcal | Carbohydrates: 26g | Protein: 31g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 379mg | Sodium: 1573mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1337IU | Vitamin C: 19mg | Calcium: 252mg | Iron: 5mg