These shrimp cakes aren't heavily breaded, so that they still have the soft bouncy texture of shrimp and are moist. Sometimes recipes that contain a lot of breadcrumbs tend to be very dry and flaky to the point that they crumble too much. You only add enough breadcrumbs for this recipe to bind the shrimp mixture together to hold the patty shape.
These shrimp cakes pack a lot of flavour and are best served with a creamy element. In this case, I decided to serve these up with some guacamole and sour cream. It can pair very nicely with sriracha lime mayonnaise served on a bun as a quick shrimp burger.
- 16 ounces peeled and deveined shrimp without heads, minced
- 1 tablespoon Sriracha
- 1/4 cup panko breadcrumbs, or more if needed
- 1 tablespoon fish sauce
- 2 teaspoons grated ginger
- 2 teaspoons rice vinegar
- 3 green onions, minced
- 1 egg
- 1 teaspoon salt
- 1/2 lime, juiced
In a bowl, add the minced shrimp, Sriracha, fish sauce, grated ginger, rice vinegar, green onions, egg and juice of 1/2 lime, 2 tablespoons of panko breadcrumbs and salt. Mix until combined. Add 2 tablespoons of panko breadcrumbs at a time and continue to stir until the mixture is less watery and can hold it's own shape. It usually takes about 1/4 cup of panko breadcrumbs for me. Using an ice cream scooper, portion the mixture to form circular patties. Place the patties on a baking tray lined with parchment paper. Once all the patties are formed, place them into the freezer for about 30 minutes to firm up a bit.
In a pan on medium heat, add some oil and cook the shrimp cakes for about 4 minutes on each side. Once cooked, place the shrimp cakes on a paper towel to drain some oil before serving.