Shrimp Cakes
Yummy simple healthy shrimp cakes
Yummy simple healthy shrimp cakes
- 1 egg
- 1/2 teaspoon sugar
- cooking spray
- 1/4 teaspoons salt
- 2 teaspoons hot sauce
- 1 pound shrimp i use cocktail shrimp since they're super cheap
- 1 cup red bell pepper finely chopped
- 1 clove garlic minced (or use 1 tsp canned minced garlic)
- 1/4 cup scallion thin sliced (or onion, finely diced)
- 3 tablespoons mayonnaise low-fat.. can use miracle whip
- 1 tablespoon lime juice can use lemon juice
- 1/4 cup cilantro (optional)
- 1 1/2 cup panko divided (can use regular breadcrumbs)
- Carbohydrate 34.2152568963106 g
- Cholesterol 88.1513003 mg
- Fat 5.27615105232067 g
- Fiber 2.84186871103394 g
- Protein 17.6479899396881 g
- Saturated Fat 0.998272038377851 g
- Serving Size 1 1 Serving (149g)
- Sodium 469.660020744508 mg
- Sugar 31.3733881852766 g
- Trans Fat 2.3494223908183 g
- Calories 260 calories
Step-by-step
- Chop shrimp very finely. If you have a food processor, puree the shrimp. If shrimp is especially wet, squeeze out excess water.
- Heat skillet over medium-high heat and coat the pan with cooking spray.
- Add bell pepper and saute for about 3 minutes. Add the minced garlic and saute for another minute or two, until fragrant. Remove from heat and let pepper mixture cool.
- To the now cooled pepper mixture add shrimp, scallion (or onion), mayo, lime (or lemon) juice, hot sauce, sugar, salt and egg. Stirring together well. Then stir in the cilantro (optional) and 1/2 cup of panko (breadcrumbs).
- Divide shrimp mixture into 8 equal portions shaping each portion into a patty about 1/2-inch thick. Coat each side of the crab cakes in the remaining panko (breadcrumbs). If you chill the patties for at least an hour they may hold together better.
- Heat a shallow pan or griddle over medium-high heat and coat with cooking spray. Place as many cakes as will fit in a single layer on the pan. Cook 4 minutes on each side or until browned. Don't touch the cakes during the 4 minutes are complete. The cakes will hold together better if left undisturbed.
My Go-To Weeknight Dinner: Easy Shrimp Cakes
As a busy working mom, finding time to cook delicious and healthy meals can feel like a never-ending quest. I juggle work deadlines, school pick-ups, and the general chaos of family life, leaving little room for elaborate culinary creations. That’s why I rely on quick, easy recipes that are still packed with flavor. These shrimp cakes are my absolute go-to weeknight dinner, and I'm excited to share them with you.
The beauty of this recipe lies in its simplicity. It’s incredibly versatile and adaptable to whatever I have on hand. Sometimes I swap out the red bell pepper for zucchini or yellow squash, depending on what’s fresh at the market. The same goes for the herbs; cilantro is a favorite, but a sprinkle of parsley or even a dash of dill adds a unique twist. What remains constant is the incredible burst of flavor that this dish brings – a perfect balance of savory, sweet, and a touch of spicy. The kids adore these cakes, and even my picky husband has become a devoted fan.
The preparation itself is a breeze. Everything comes together quickly, making it ideal for those evenings when you’re short on time but still crave a satisfying meal. The shrimp cakes are incredibly easy to customize to your own preferences; you can adjust the level of spice with more or less hot sauce, and the addition of breadcrumbs provides a nice crispy texture. I frequently use panko breadcrumbs because they give the cakes a beautiful golden-brown crust, but regular breadcrumbs work perfectly well too. In fact, experimenting with different types of breadcrumbs has become a fun culinary adventure.
One of my favorite tricks for ensuring the cakes hold their shape is chilling them for an hour or two before cooking. This helps to firm up the mixture and prevents them from falling apart during cooking. I often prep the mixture in the morning before heading off to work, and then the cooking process is a quick and easy affair when I get home. It’s also a great way to get the kids involved! They love the process of shaping the cakes, and it's a fun way to bond while doing something productive.
Serving these shrimp cakes is just as effortless as making them. They're fantastic on their own, but they also pair beautifully with various sides. I frequently serve them with a simple green salad for a light and refreshing meal. Sometimes, I'll add a side of roasted vegetables or a comforting bowl of rice. The versatility is what truly makes this recipe shine, allowing me to adapt it to my family's preferences and whatever I have on hand.
Beyond the convenience and deliciousness, these shrimp cakes offer a healthy boost too. Shrimp is a great source of lean protein, while the addition of vegetables provides essential vitamins and minerals. It's a well-rounded meal that satisfies both my cravings for flavorful food and my need to feed my family nutritious meals. And the best part? The cleanup is just as straightforward as the cooking process.
Ultimately, these shrimp cakes have become a staple in our family’s weekly meal rotation. They represent a balance between delicious food, time efficiency, and healthy eating. For busy moms, and really anyone who wants a quick, tasty, and satisfying dinner, this recipe is a true lifesaver. I encourage you to try it out and discover the joy of simple, yet remarkably satisfying cuisine. It’s not just a recipe; it’s a testament to the power of quick and easy meals that don’t compromise on flavor or nutrition. And for busy women like myself, that’s priceless.
So, give it a try! I am sure you will love it as much as my family does. Enjoy the ease, the flavor, and the satisfaction of a home-cooked meal that doesn’t require hours in the kitchen. Remember, even in the midst of a busy life, there’s always time for a delicious, healthy, and satisfying meal.
