About recipe

Shrimp cakes are a healthy summer dish that our critically ill clients enjoy. Shrimp cakes come in many varieties, but this recipe hits all the recommended nutrition guidelines with protein-packed shrimp and flavorful spices. The spicy mayo and shrimp provide plenty of salty flavor, so our chefs left out any added sodium and opted for baking the cakes in the oven instead of frying.

Ingredients (serves 4)

• 1/2 cup mayonnaise
• 1 tablespoon hot sauce
• 1 pound shelled and deveined shrimp, chopped
• 3/4 cup panko
• 2 large eggs
• 3 tablespoons finely chopped scallions
• 1 teaspoon lemon juice
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon pepper
• Lemon wedges, for serving

Preparation

1. Start by pre-heating oven to 425 degrees Fahrenheit.
2. In a small bowl, whisk the mayonnaise with the hot sauce.
3. In a large bowl, mix the chopped shrimp with the panko, eggs, scallions, lemon juice, smoked paprika, and 1/2 teaspoon of pepper. Form the mixture into eight 3/4-inch-thick cakes.
4. Place shrimp cakes on a baking sheet lined with parchment paper and place in the oven. Let bake for 4 minutes, rotate pan, and let bake for an additional 4 minutes.
5. Transfer to plates and serve with spicy mayonnaise and lemon wedges.