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Nine shrimp cakes on oval white platter garnished with lemon and parsley.
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4.80 from 5 votes

Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise

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!
Prep Time30 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 50 minutes
Course: Fish and Seafood
Cuisine: American
Diet: Low Lactose
Servings: 12
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Shrimp Cakes

  • 1 1/4 pounds shrimp peeled, deveined and tails removed
  • 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

Instructions

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.

Notes

MAKE AHEAD:
  • Fish cakes of any variety reheat and freeze well.  Reheat in a 350-degree oven.
FREEZER-FRIENDLY:
  • If freezing, place in an airtight container and freeze for up to 2 months.
  • Reheat in a 350-degree oven without thawing.

Nutrition

Serving: 2cakes | Calories: 422kcal | Carbohydrates: 4g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 292mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg