Spicy Shrimp Cakes with Lime Crema
CATEGORIES
INGREDIENTS
  • Spicy Shrimp Cakes
  • 1 lb shrimp peeled, deveined, and boiled until pink
  • 1/2 C finely chopped jared roasted red peppers
  • 1 minced garlic clove
  • 1/4 C thinly sliced green onions
  • 3 T reduced-fat mayo
  • 1 T fresh lime juice
  • 1 1/2 tsp. hot sauce
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 1 large egg
  • 1/4 C finely chopped cilantro
  • 1 C panko (Japanese breadcrumbs) divided
  • Lime Crema
  • 1/4 C sliced green onions
  • 1/4 C chopped cilantro
  • 3 T light mayo
  • 3 T fat free sour cream (I used low fat)
  • 1 tsp lime zest
  • 1 1/2 tsp lime juice
  • 1 garlic clove
DIRECTIONS
  1. 1. Place shrimp in a food processor; pulse until finely chopped.
  2. 2. In a bowl mix the first 10 ingredients (through egg) and stir well.
  3. Add in cilantro and 1/2 the panko.
  4. 3. Divide shrimp mixture into 6-10 portions, depending how large you want the cakes (I made 6).
  5. They should be about 1/2 inch thick each. Dredge both sides of patties in the remaining 1/2 C of panko.
  6. Chill at least 1 hour.
  7. 4. Heat a non stick skillet over medium heat. Add 4 T of olive oil.
  8. Cook each patty on both sides, about 4 minutes each or until browned.
  9. Place on paper towels and keep warm.
  10. 5. Place two patties on top of a bed of mixed greens dressed and tossed with honey mustard vinegrette.
  11. Place a dollop of lime crema on top of each cake and serve.
RECIPE BACKSTORY
I LOVED the lime crema sauce posted by Foodiebride and thought it would make a great topping for a shrimp cakes recipe I found in Cooking Light magazine. Here is my slightly modified, less light version of the shrimp cakes along with foodiebride's lime crema recipe.