Description
These Baked Shrimp Cakes are a delicious and healthy seafood appetizer or main dish, made with fresh shrimp, fragrant herbs, and a blend of spices. Lightly seasoned and baked to perfection, they offer a crispy exterior with a tender, flavorful inside. Perfect for a quick weeknight meal or an elegant starter.
Ingredients
Shrimp Cakes
- ½ lb raw shrimp, peeled and deveined
- 3 tbsp bread crumbs or panko
- 2 tbsp diced red bell pepper
- 1 tbsp fresh parsley
- 1 tbsp chopped green onion
- 1 tsp dijon mustard
- 1 tbsp freshly squeezed lemon juice
- ½ egg, lightly beaten
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp paprika
Instructions
- Preheat Oven: Heat your oven to 400°F (204°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Process Shrimp: Place the raw shrimp in a food processor and pulse a few times just to break them down slightly; avoid pureeing to maintain some texture.
- Mix Ingredients: Add the diced red bell pepper, parsley, green onion, dijon mustard, lemon juice, beaten egg, bread crumbs, garlic powder, black pepper, and paprika to the food processor. Pulse several times until the mixture is finely chopped and well combined but not smooth or pasty.
- Form Cakes: Using a 3-tablespoon cookie scoop, portion the shrimp mixture onto the prepared baking sheet. With wet hands, gently flatten each mound into a small patty or cake shape.
- Bake Shrimp Cakes: Place the baking sheet in the preheated oven and bake for 9 to 12 minutes until the shrimp cakes are cooked through and firm to the touch.
- Optional Broil for Browning: For a golden, slightly crisp top, broil the shrimp cakes on high for an additional 1 minute, watching closely to prevent burning.
- Serve: Remove from the oven and allow to cool slightly before serving. These cakes pair wonderfully with a tangy dipping sauce or a fresh salad.
Notes
- Use fresh or thawed shrimp for best results, and ensure they are well drained if thawed to avoid excess moisture.
- Half an egg can be approximated by whisking one egg and using half the amount; leftover beaten egg can be refrigerated for later use.
- For gluten-free variation, use gluten-free breadcrumbs or almond flour instead of regular bread crumbs.
- These shrimp cakes can be made ahead and refrigerated for up to 24 hours before baking.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
