Ingredients
- Shrimp, peeled and deveined: 1 pound
- Panko breadcrumbs: 1 cup
- Mayonnaise: 1/4 cup
- Green onions, thinly sliced: 2
- Egg, beaten: 1 large
- Lemon juice: 1 tablespoon
- Old Bay seasoning: 1 teaspoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Roughly chop the shrimp and place them in a large bowl. Add the panko breadcrumbs, mayonnaise, green onions, egg, lemon juice, and Old Bay seasoning to the bowl with the shrimp.
- Step 2: Gently mix all the ingredients together until just combined. Be careful not to overmix.
- Step 3: Form the mixture into 6-8 evenly sized patties.
- Step 4: Heat the vegetable oil in a large skillet over medium heat.
- Step 5: Carefully place the shrimp cakes in the hot skillet, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
- Step 6: Remove the shrimp cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store cooked shrimp cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat leftover shrimp cakes in a 350°F (175°C) oven for 10-15 minutes to restore their crispiness.
- Serve these delectable shrimp cakes with a zesty remoulade sauce or a squeeze of fresh lemon.
- For extra flavorful shrimp cakes, let the mixture chill in the refrigerator for 30 minutes before forming the patties; this helps the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American