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Shrimp Cakes with Wasabi Mayo
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Prep Time:
50 minutes
Total Time:
1 hour 5 minutes
Spicy shrimp cakes with a kick of wasabi in mayo sauce. Crispy and tender.
Ingredients:
  • 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
  • 1/2 cup mayonnaise or salad dressing
  • 1 teaspoon wasabi paste
  • 1/2 teaspoon reduced-sodium soy sauce
Instructions:
  • Prepare a cookie sheet lined with cooking parchment paper and a serving platter lined with paper towels. In a food processor, roughly chop the shrimp. Add 1 tablespoon of soy sauce, lime juice, gingerroot, garlic, and egg white. Pulse on and off until well combined. Slowly incorporate 1 cup of bread crumbs with pulsing until fully blended. Transfer the shrimp mixture from the processor to a medium bowl and mix in bell pepper and chile.
  • Form the shrimp mixture into 12 evenly sized portions and shape each into a patty that is 2 1/2 inches in diameter. Coat each patty by gently pressing both sides into 1 cup of bread crumbs on a plate. Arrange the coated patties on a cookie sheet and chill in the refrigerator for 20 minutes. Discard any leftover bread crumbs.
  • In a small bowl, combine the wasabi mayo ingredients until fully mixed. Refrigerate until ready to serve.
  • Heat up 2 to 3 tablespoons of oil in a 10-inch skillet over medium-high heat for about 2 minutes until sizzling. Cook the patties in batches for 8 to 12 minutes, flipping once, until they are fully cooked and beautifully golden. Place the cooked patties on a paper towel-lined plate and keep them warm. Repeat the process with the remaining oil and patties. Serve with a side of wasabi mayo.

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