Yummy 30-Minute MOstly Bakes Shrimp Cakes

Published on January 17, 2021 in Mains, All Recipes

These Yummy 30-Minute MOstly Bakes Shrimp Cakes are bold, bright and big on flavor – with fresh herbs and lemon. A cross between a crab cake and a burger, these slider-sized shrimp cakes make a great sandwich when topped with what will soon be your New Fave Tartar Sauce. Alternatively, you can also serve alongside your favorite salad. Either way, they’re sure to satisfy.

Jump to Recipe

New Fave Tartar Sauce

When my daughter was little, I had a few rules when it came to food:

You must always take at least one real bite, maybe two, before declaring you don’t like something. You’ll miss out on your new favorite if you never try anything new.
Always taste a dish as the Chef intended it before adding salt or hot sauce. It’s okay to have your personal preferences. We all do. But always be respectful of another person’s food art.
You eat what’s on the menu. Now, I never placed before her anything that I wouldn’t want to eat as a child (or as an adult) myself. But I wasn’t going to make multiple dinners every night either. One dinner, one clean-up cycle and then the kitchen is closed for the night. Honestly, as a working mom, this rule was more for my sanity than anything else.

Such was the case with tartar sauce. Once she tried it, there was no going back to store bought. I always made my own because I always found store bought to be too heavy. I like the bright notes that lemon juice and fresh herbs bring to a tartar sauce.

If you really want to make these shrimp cakes sing, serve them with your New Fave Tartar Sauce. It features the bright notes of fresh squeezed lemon juice and herbs with just a hint of sweetness.

To this day, she prefers homemade to store bought as well. And because it’s such a fast recipe to whip up, it’s an easy one to tackle with your kids while you wait for the shrimp cakes (or fish sticks) to cook. And you won’t miss the extra space in your refrigerator condiment bin either.

Cajun Spice Brings Just the Right Amount of Heat in These Yummy 30-Minute MOstly Bakes Shrimp Cakes

I like a little heat in my food. Not so much that you lose your sense of taste, but just enough to bring a little warmth and flavor to a dish. I prefer Walker & Sons Slap Ya Mama HOT Cajun Seasoning for these shrimp cakes. You can find it in the spice section in most major grocery store chains. This little red spice blend delivers amazing flavor and a respectable amount of heat to any dish. I recommend starting off with just 1/2 teaspoon, but if you want more of a kick, feel free to experiment.

Panko bread crumbs lend great texture to the coating on these shrimp cakes, but not a lot of flavor. For this reason, I’ve added two Tbsp. of the Slap Ya Mama Cajun Fish Fry blend to the coating. The two combined bring just the right amount of texture and spice to these Shrimp Cakes.

Thank you for visiting MOstly Bakes! I hope you enjoy this recipe for Yummy 30-Minute MOstly Bakes Shrimp Cakes. If you’re looking for other delicious and easy shrimp recipes, be sure to check out this recipe for Cajun Shrimp in 30 Minutes. It’s one you’ll want to keep in rotation. For more delicious recipes and creative baking ideas, subscribe to our newsletter and follow us on social media via Instagram, Facebook and Pinterest. Thank you again, for visiting and I look forward to connecting with you there!

Blessings and happy cooking and baking!

Yummy 30-Minute MOstly Bakes Shrimp Cakes

Recipe by Maria Ostrander Course: MainDifficulty: Intermediate

Servings

2 shrimp cakes

Prep time

minutes

Cooking time

minutes

Ingredients

For the shrimp cakes
1 lb. raw shrimp, cleaned, deveined and patted dry.
1/2 tsp. Slap Ya Mama Cajun Seasoning (original or hot)
1/2 tsp. lemon zest
2 tsp. fresh lemon juice
2 Tbsp. green onion sliced thin
1 Tbsp. red onion minced
1/2 tsp. fresh parsley, minced
1/2 tsp. fresh dill, minced
1 Tbsp. mayonnaise
1 Tbsp. plain Panko bread crumbs
For coating and cooking the shrimp cakes
1/4 cup plain Panko bread crumbs
2 Tbsp. Slap Ya Mama Cajun Fish Fry Coating
2 Tbsp. Peanut oil, separated
2 Tbsp. Vegetable oil, separated

Directions

Prepare the coating
Mix 1/4 cup Panko and 2 Tbsp. of Slap Ya Mama Fish Fry coating in a shallow bowl. Set aside.
Prepare the shrimp cakes
In a food processor, combine 1/3 of the raw shrimp, 1 Tbsp. Mayonnaise and 1 Tbsp. Panko. Pulse until a smooth paste forms. About 10 seconds.
Rough chop the remaining 2/3 lb. of shrimp into pieces approximately 1/4 – 1/2 inch in size.
In a separate bowl, combine the chopped 2/3 lb. of shrimp, the onions, lemon zest, lemon juice and herbs.
Add the shrimp paste and combine thoroughly. Divide the shrimp patty mixture into 8 equal portions. You can use a 2 inch dough scoop if you’d like.
Gently shape the patties and flatten them out to 2 1/2 inches in diameter. Coat both sides of the patties in the Panko mixture.
Frying the Shrimp Cakes
Heat a non-stick skillet over medium high heat. Add 1 Tbsp. of peanut oil and 1 Tbsp. of vegetable oil. When the oil has begun to shimmer in the pan, add 4 shrimp cakes.
Cook the shrimp cakes over medium high heat for 2-3 minutes on each side until golden brown and crispy.
Line a plate with a paper towel. Remove the first four shrimp cakes from the pan and allow to rest.
Wipe out the pan with a paper towel. Add the remaining 1 Tbsp. of peanut oil and 1 Tbsp. of vegetable oil to the pan and finish cooking the remaining four shrimp cakes.
Serve as a fish sandwich, topped with MOstly Bakes Signature Tartar Sauce or with your favorite salad.