Ingredients Jump to Instructions ↓

  1. 1 lb tan-skinned sweet potatoes

  2. 4 large garlic cloves, unpeeled

  3. 4 Tbsp (or more) vegetable oil

  4. 8 oz peeled, cooked shrimp, coarsely chopped

  5. 2/3 cup chopped fresh cilantro

  6. 2/3 cup finely ground breadcrumbs

  7. 2 Tbsp finely chopped pickled or fresh jalapeños

  8. 2 Tbsp finely chopped red onion

  9. 1 1/2 teaspoons spice mix (recipe included below)

  10. Flour for dusting (1/2 to 1 cup)

  11. 1/4 cup cumin seeds

  12. 3 Tbsp whole black peppercorns

  13. 1 Tbsp coriander seeds

  14. 2 Tbsp sugar

  15. 1 1/2 teaspoons sea salt

Instructions Jump to Ingredients ↑

  1. Spice Mix Method Add cumin seeds, peppercorns, and coriander to a heavy medium skillet. Cook over medium heat, stirring, until fragrant and lightly toasted, about 8 minutes. Let cool a few minutes. Grind spices in a blender or spice grinder (can use a coffee grinder that has been cleaned by grinding raw rice) until finely ground. Transfer to a small bowl, stir in sugar and salt. Makes about half a cup. You'll only need 1 1/2 teaspoons of the spice mix for one shrimp cakes recipe, so store the remainder for future use.

  2. Shrimp Cakes Method 1 Pierce sweet potatoes all over with a fork. Bake in microwave for about 15 minutes until done. Rub one tablespoon of oil over unpeeled garlic. Cook in microwave a few minutes, until soft. Let the garlic and sweet potatoes cool enough to handle. Peel the garlic. Cut the sweet potato in half and use a spoon to scoop out the flesh. Combine the cooked sweet potato and garlic in a bowl and mash until smooth.

  3. Add the shrimp, cilantro, breadcrumbs, jalapeño, onion, and 1 1/2 teaspoons of the Spice Mix. Mix until well blended. Season with salt. Use your hands to form the mixture into six patties, 3-inches in diameter.

  4. Preheat the oven to 375°F. Lightly dust the shrimp cakes in flour. Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Working in batches, cook the shrimp cakes until nicely browned, adding more oil as needed, about 2 minutes per side. Place the shrimp cakes on a baking sheet. Bake until heated through, about 5 minutes.

  5. Tastes great served with lemon, tartar sauce , and coleslaw .


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