2
May
17

SHRIMP CAKES

Shrimp-Cakes-1-2

We love these light, pan-seared shrimp cakes because they are crisp on the outside and moist, tender and delicious on the inside which makes this a perfect bariatric friendly meal! 2 are richly satisfying and served with a crisp green salad makes a delicious meal! Enjoy in confidence!

GATHER:

1 pound peeled and deveined jumbo shrimp, tails removed
1 cup plus 3 tablespoons whole wheat plain panko (or gluten-free)
¼ cup red onion, finely diced
1/4 cup finely diced red bell pepper
1/4 cup finely diced celery
2 tablespoons chopped fresh parsley
1 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 large egg
2 tablespoon fresh lemon juice
3/4 teaspoon Old Bay seasoning
½ teaspoon garlic powder
Freshly ground black pepper, to taste
¼ teaspoon kosher salt
2 tablespoons olive oil
Lemon wedges, for serving
hot sauce, for serving (optional)

MAKE:

*Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
*On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
*In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
*Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

EAT:

Yield: 4 Servings, Serving Size: 2 cakes
Calories: 265
Protein: 24g
Carbohydrates: 15g
Total Fat: 10.5g

Skinnytaste.com

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