Ingredients Jump to Instructions ↓

  1. 16 uncooked large shrimp (about 1 pound), peeled, deveined

  2. 1 large egg

  3. 1 green onion, sliced

  4. 2 tablespoons fresh lemon juice

  5. 1 tablespoon Dijon mustard

  6. 1 tablespoon minced fresh cilantro

  7. 1/2 teaspoon hot pepper sauce

  8. 1/2 teaspoon salt

  9. Pinch of ground black pepper

  10. 2 cups panko (Japanese breadcrumbs)

  11. 2 tablespoons (or more) peanut oil

Instructions Jump to Ingredients ↑

  1. Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.)

  2. Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

  3. Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.

  4. Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.

  5. Makes 6 first-course servings.


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