Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise are perfect for a party! They’re easy to make and can be made ahead and reheated. They also freeze well so you can make them really far in advance!
Hey, shrimp lovers! (Okay, that would be me, too!) I’ve got a recipe you’re going to love! Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise are easy to make, reheat well and freeze well, too!
Because of that, fish and seafood cakes, in general, are one of my favorite things to make for personal chef clients. They can even be reheated without thawing them first! How’s that for a great weeknight dinner idea?
How to make shrimp cakes:
- Start with fresh, raw, peeled and deveined wild-caught gulf shrimp. None of that farmed imported shrimp, okay?
- Coarsely chop the shrimp either by hand or in a food processor. (True confessions time: No photo of that step as chopped shrimp is impossible to make look good. However, that issue only lasts until you get everything mixed together.)
- Along with the other ingredients, form into even-sized cakes. I like to do that with a 1/3-cup measuring cup then invert it onto a baking sheet.
- If you have any shrimp cake mixture left over (which should only be a small amount), simply press it onto the other cakes.
- Chill the cakes in the refrigerator for approximately an hour or in the freezer for 20-30 minutes. This will make them easier to brown without their falling apart.
- While the shrimp cakes are chilling, make the roasted red bell paper mayonnaise. Transfer it to a bowl and refrigerate until needed so the flavors blend.
- Dredge the shrimp cakes in panko and brown in oil.
- As you brown the shrimp cakes, place them on a baking sheet with a rack set over it so the oil drains off. I highly recommend not using paper towels because the bottom will get soggy.
- Place the shrimp cakes in the oven for 8-10 minutes to finish cooking through…
- And you’ve got the party started!
Serve with the roasted red bell pepper mayonnaise and your friends and family are going to love you!
For more amazing fish and seafood cake recipes, be sure to try my:
- Tuna Kimchi Cakes with Soy – Ginger Dipping Sauce
- Thai Salmon Cakes with Basil – Lime Mayonnaise
- Maryland-Style Crab Cakes
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- SHRIMP CAKES
- 1 1/4 pounds medium shrimp, peeled and deveined
- 4 scallions, white and light green part only, finely chopped
- 2 tablespoons chopped fresh parsley, plus more for garnishing
- 2/3 cup panko, plus more for dredging
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- Freshly ground black pepper
- Oil, for frying
- Lemon wedges, for serving
- ROASTED RED BELL PEPPER MAYONNAISE
- 1 cup mayonnaise
- 1 jar (5-ounce) roasted red bell peppers, drained and patted dry
- 2 cloves garlic, minced
- 2 scallions, white and light green part only, finely chopped
- 1 teaspoon crushed red pepper flakes
- salt and freshly ground black pepper, to taste
- SHRIMP CAKES: Mince shrimp by hand or in a food processor until coarsely chopped. Transfer to a mixing bowl along with scallions, parsley, panko, mayonnaise, egg, Old Bay, Worcestershire, salt and black pepper. Mix well.
- Form into 12 even-sized cakes.
- Chill in the refrigerator for 1 hour or in the freezer for 20-30 minutes.
- Preheat oven to 325 degrees. Place a rack over a baking sheet.
- Place approximately 1/4-inch of oil in a skillet or saute pan. Heat over medium-high until shimmering.
- Dredge the shrimp cakes in panko and, working in batches, carefully place them in the hot oil. Brown 2 minutes per side or until golden. Place shrimp cakes on the rack set over a baking sheet. Repeat until all the cakes are browned.
- Place in the oven and bake 8-10 minutes or until cooked through to 165 degrees in the center.
- ROASTED RED BELL PEPPER MAYONNAISE: Combine all ingredients in a food processor or blender. Process until smooth.
- Garnish with chopped parsley. Serve shrimp cakes with mayonnaise and lemon wedges.
Fish cakes of any variety reheat and freeze well. If freezing, place in an airtight container and freeze up to 2 months. Fish cakes may be reheated in an oven without thawing.
Serving Size2 cakes
Amount Per Serving Calories 607Total Fat 46gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 37gCholesterol 295mgSodium 1860mgCarbohydrates 18gFiber 2gSugar 3gProtein 30g