Crispy Shrimp Cakes

Name: Crispy Shrimp Cakes
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 6
Ingredients: 1 pound peeled and deveined medium shrimp, finely chopped; 1/3 cup mayonnaise; 1/4 cup bread crumbs; 1 large egg; 1 tablespoon prepared horseradish; 1 tablespoon chopped fresh chives; kosher salt; black pepper; 5 tablespoons olive oil; 1 tablespoon white wine vinegar; 6 cups mixed greens; 1 cup cherry tomatoes, quartered; 4 radishes, thinly sliced

Recipe GLPR463381ea440a51

Appetizer

24 min

300 cal

Servings: 6

Stovetop

SNAP eligible

Succulent pan-fried cakes made with finely chopped shrimp, creamy mayonnaise, and a touch of horseradish for zing, served over a refreshing salad of mixed greens, cherry tomatoes, and radishes. These golden-brown cakes are perfect as a light seafood main course.

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Ingredients

1 pound peeled and deveined medium shrimp, finely chopped

1/3 cup mayonnaise

1/4 cup bread crumbs

1 large egg

1 tablespoon prepared horseradish

1 tablespoon chopped fresh chives

kosher salt

black pepper

5 tablespoons olive oil

1 tablespoon white wine vinegar

6 cups mixed greens

1 cup cherry tomatoes, quartered

4 radishes, thinly sliced

Directions

In a medium mixing bowl, combine the finely chopped shrimp, mayonnaise, bread crumbs, egg, prepared horseradish, and fresh chives. Mix gently but thoroughly until all ingredients are evenly incorporated. Season to taste with kosher salt and black pepper.
Divide the shrimp mixture into 6 equal portions and form each into a compact cake about 3 inches in diameter and roughly 1/2 inch thick.
Heat 5 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, carefully place all 6 shrimp cakes into the skillet.
Cook the shrimp cakes for 4 to 5 minutes on the first side without moving them, until the bottom is golden brown and crispy. Gently flip each cake and cook for another 3 to 4 minutes on the second side until the exterior is golden and the internal temperature reaches 160°F.
Transfer the cooked shrimp cakes to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the white wine vinegar with any remaining olive oil, and season with a pinch of salt and pepper to taste for a simple dressing.
Place the mixed greens in a large serving bowl or individual plates. Top with the quartered cherry tomatoes and thinly sliced radishes. Drizzle the salad with the prepared vinaigrette and toss gently to combine.
Divide the crispy shrimp cakes evenly among the plates, arranging them over the fresh greens and vegetable salad. Serve immediately while the cakes are still warm.

Comments

Grocery List Plus Editorial Staff4

Shrimp is reliably available at Harris Teeter, Food Lion, and Walmart in Charlotte, and all other ingredients are standard pantry staples found at any of the major chains without a special trip. The cost per serving runs roughly $2.50–$3.00, driven entirely by the shrimp, making this reasonable for a weeknight. The stated 24 minutes is honest for patting shrimp dry, chopping, mixing, refrigerating briefly, and pan-frying, though it assumes quick hands and doesn't account for prep cleanup. This is a fussy, single-batch dish that demands attention at the pan and does not reheat well—the cakes will soften—so it's a same-night supper, not a make-ahead meal.