Be a Slacker Make Shrimp Cakes

Shrimp Cakes Header

Shrimp Cakes

 I have been such a slacker!  Which has to be very apparent to you considering my lack of posting this week.  Not only have I been a slacker on posting but I have been a slacker in the kitchen.  It has been raining here all week and it just makes you tired and sleepy and all you want to do is veg out.  I have been also trying to catch up on Fringe since the season premier was yesterday and I was a little lost.  Regarless, tt has been almost impossible to get up out of bed in the morning lately.  It’s dark, cool and I can hear the rain outside my window. I have been hitting snooze on my alarm 5 times now instead of just 3.  The dogs don’t even want to get up.  I think rainy days should be automatic days off. Don’t you agree?

Shrimp Cake

Well in staying with my current slacker state I made a slacker friendly dinner this week.  It really almost can’t get any easier then these shrimp cakes.  They come together in a matter of minutes and are ready to eat just in no time at all.   I hope that the sun comes out soon because if it doesn’t I see many sandwiches and bowls of cereal in my future. 

Shrimp Cakes

The shrimp cakes were very tasty.  I love it when food that requires such little effort and time comes out so delicious.  I made sure to chop the shrimp up  coarsly so the cakes would have shrimp chunks and not a shrimp mush.  They are flavorful, simple and so easy to make.  I served them as a sandwich on a soft roll with a garlic & green onion mayo.   They are also great to serve as an appetizer with a side of sweet chili sauce. 

Go ahead be a slacker tonight and have some of these for dinner.   Wait it is Friday, be a real slacker and go out to dinner, then makes these on Monday. 😀

Print Recipe

Shrimp Cakes

  • 1 lb of shrimp, peeled, deveined
  • 1 large egg , lightly beaten
  • 1 green onion, sliced
  • 1/2 Tbs ginger, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon sarachi sauce
  • 1 tsp sweet chili sauce
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 1 cup panko (Japanese breadcrumbs)
  • 2 tbs of peanut or vegetable oil

Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, hot pepper sauce, sweet chili sauce, salt, and pepper.  Add 1 cup panko to the bowl and combine using your hands.  Form mixture into twelve 3-inch-diameter cakes.

Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.


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