Shrimp Cakes

I always have frozen jumbo shrimp in the freezer, but never seem to have lump crab meat on hand.

This was a nice twist on crab cakes, made by my friend Meseidy at The Noshery.
They make a great first course and an easy, delicious weeknight meal.

I bumped up the seasonings a bit, other than that, stuck to the original recipe.

I served them on a bed of spinach with a miso dressing.

Shrimp Cakes (adapted from The Noshery):

1 lb. shrimp, coarsely chopped
1 egg, beaten
2 green onions, sliced
2 tbsp cilantro, chopped
1 tbsp fresh ginger, minced
1 tbsp Dijon mustard
1 tsp sriracha sauce (rooster sauce)
1 tbsp sweet chili sauce
1 tsp salt
black pepper
1 cup of panko breadcrumbs

Mix chopped shrimp in a large bowl with rest of ingredients. Add the panko crumbs at the end, combining with your hands.

Form small patties and fry in vegetable or peanut oil on medium heat about 3 minutes on each side.



Drain on paper towels.

I served them with miso dressing, and had the leftovers cold with a remoulade sauce!