Chunky Tim's Shrimp Cakes
"Love shrimp cakes and this recipe is perfect to serve as a main meal as well as an app/starter..."
- Dipping Sauce:
- Shrimp Cakes
- Serving Size: 1 (243.9 g)
- Calories 491.6
- Total Fat - 29.9 g
- Saturated Fat - 5.4 g
- Cholesterol - 258.5 mg
- Sodium - 1883.7 mg
- Total Carbohydrate - 31.7 g
- Dietary Fiber - 2 g
- Sugars - 6.1 g
- Protein - 24.7 g
- Calcium - 186.6 mg
- Iron - 2.8 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.3 mg
Step by Step Method
In a small bowl, whisk all the sauce ingredients and set aside.
In a large bowl, mix the chopped shrimp with the panko, eggs and remaining ingredients up to the black pepper. Form the mixture into eight 3/4-inch-thick cakes. Place additional panko bread crumbs in a plate (about 1 - 1 1/2 cups) and dredge to cover both sides of the crab cakes.
In a large skillet, heat the olive oil. In batches, add the shrimp cakes and cook over moderately high heat, turning once, until browned and cooked through, about 4 minutes total.
Transfer to plates and serve with the Dipping Sauce and lemon wedges. Enjoy!
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to buy fresh, high-quality shrimp for the best flavor.
- For the hot sauce, choose a sauce that matches your desired level of spice.
- Substitute Greek yogurt for the mayonnaise for a healthier option. The benefit of this substitution is that it is lower in fat and calories while still providing a creamy texture.
- Substitute almond flour for the panko breadcrumbs for a gluten-free option. The benefit of this substitution is that it is gluten-free, which makes the recipe suitable for those with gluten sensitivities or allergies.
Taco-Style Shrimp Cakes Replace the panko with crushed tortilla chips. Add 1/4 cup of finely chopped cilantro to the shrimp mixture. Serve the shrimp cakes with a dollop of sour cream and diced tomatoes.
Roasted Brussels Sprouts with Garlic and Lemon - Roasted Brussels sprouts are a great accompaniment to the Chunky Tim's Shrimp Cakes, adding a delicious nutty flavor and crunchy texture. The addition of garlic and lemon helps to bring out the flavor of the shrimp cakes and adds a bright, citrusy note.
Creamy Parmesan Risotto: Creamy Parmesan Risotto is the perfect side dish to pair with the Chunky Tim's Shrimp Cakes. The creamy texture of the risotto combined with the salty, nutty flavor of the Parmesan cheese complements the shrimp cakes perfectly, while the subtle hint of garlic and lemon from the roasted Brussels sprouts adds a delicious depth of flavor.
Q: What type of shrimp should I use for this recipe?
A: For this recipe, you should use shelled and deveined shrimp that has been chopped into small pieces.
Q: What is the best way to store shrimp?
A: Shrimp should be stored in an airtight container in the refrigerator and used within two days.
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The smoked paprika used in this recipe is a traditional Spanish spice, which is often used in Spanish cuisine. It is said to have been introduced to Spain by Christopher Columbus during his voyage to the Americas.
The recipe for shrimp cakes has been popularized by Tim Allen, an American actor and comedian. He has been known to make his own version of the dish, which he calls Chunky Tim's Shrimp Cakes.