We love making shrimp cakes as a full dinner—they're a lot cheaper than crab cakes and work with a good variety of flavor combinations. Here we miniaturize them down to party-appetizer size, combine them with Thai seasonings, and serve with a tangy chili dip.
Servings:12 | Calories:65 | Total Fat:3g | Chol:48mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
Sat Fat 0g
Total Carb 3g
22% Canola oil
22% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 pound (500g) medium or large shrimp, shelled and de-veined 3 scallions, thinly sliced 2 medium garlic cloves, minced or grated 1 jalapeño pepper, seeded and minced Large handful fresh cilantro leaves and tender stems (plus extra for garnish) Finely grated zest of 1 lime Kosher salt 1 tablespoon (15ml) mayonnaise 2 tablespoons (20g) cornstarch 1 large egg white 1/4 to 1/2 cup (100 to 200g) panko-style breadcrumbs Peanut or canola oil, for frying
Directions : View recipe directions on seriouseats.com