Shrimp Cakes

You’ll be using fresh, clean and raw shrimp. Using a knife cut the shrimp into small cubed pieces. Don’t over chop them, you want some meaty texture. Place shrimp in a large bowl.

To the shrimp bowl add: Panko, beaten egg, hot sauce, green onion, dill, lemon juice, lemon zest, paprika, onion powder and salt. Stir gently to combine. Form shrimp into patties, use an ice cream scoop if you’d like them uniformly shaped.

Heat oil in a large pan over medium-high heat. Once the oil is hot, add the shrimp patties in a single layer and cook for about 3-5 minutes on each side or until golden brown. Gently flip and cook 3-5 minutes again. (I made them into patties like you would with crab-cakes, but they fell apart during transfer. Decided to make them smaller using a cookie scoop, turned out much better. You can try either, but the larger cakes are better for a more, chopped up fibe shrimp. Plus, making them smaller adds a unique flair!)

Mix all the sauce ingredients in a small bowl until fully combined.

Serve with the shrimp and lemon wedges.

Ingredients

• 1 lb shrimp (shelled and deveined)

• 1 cup panko breadcrumbs

• 2 large eggs, beaten

• 2 tablespoons hot sauce

• 2 tablespoons finely chopped green onions

• 2 tablespoons freshly chopped dill

• 1 lemon (juiced and zest)

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 cup vegetable oil, for frying

• lemon wedges, for serving

  Dipping sauce

• 1/2 cup mayo

• 1/2 cup sour cream

• juice of half lemon

• 1 tablespoon finely chopped green onions

• 1 tablespoon fine chopped fresh dill

• salt