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Shrimp Cakes with Wasabi Mayo

  • Prep 50 min
  • Total 1 hr 5 min
  • Ingredients 13
  • Servings 12

Ingredients

Shrimp Cakes

1
lb uncooked shrimp, peeled (tail shells removed), deveined
1
tablespoon reduced-sodium soy sauce
1
tablespoon fresh lime juice
1/2
teaspoon grated gingerroot
1
clove garlic, finely chopped
1
egg white
2
cups Progresso™ panko crispy bread crumbs
2
tablespoons finely chopped red bell pepper
1
small jalapeño chile, seeded, finely chopped
5
tablespoons vegetable oil

Wasabi Mayo

1/2
cup mayonnaise or salad dressing
1
teaspoon wasabi paste
1/2
teaspoon reduced-sodium soy sauce
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
210mg
9%
Potassium
70mg
2%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
1g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For added color, sprinkle cakes with chopped parsley if you like.

Shrimp cakes can be prepared in advance, covered and refrigerated up to 4 hours before frying.

If desired, substitute 2 cups Progresso® plain bread crumbs for the panko crumbs.

Directions

  • 1 Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
  • 2 Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
  • 3 Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
  • 4 In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

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