Juicy shrimp cakes with fresh dill, lemon, and smoky paprika are served with the best mayo-based dipping sauce. The cakes are ideal family-friendly finger food!
– 1poundshrimpshelled and deveined – 1cuppanko bread crumb – 2large eggsbeaten – 2tablespoonshot sauce – 2tablespoonsfinely chopped green onion – 2tablespoonsfinely chopped fresh dill – 1lemonjuiced and zested – 1/2teaspoonsmoked paprika – 1/2onion powder – 1/2teaspoonsalt – 1/2teaspoonpepper – 1/4cupvegetable, canola oil or olive oilfor frying – lemon wedgesfor serving – 1/2cupmayo – 1/2cupsour cream – juice of half lemon – 1tablespoonfinely chopped green onion – 1tablespoonfinely chopped fresh dill – saltto taste
Ingredients
The shrimp should be sliced into little pieces that resemble cubes using a knife that is sharp.
Place the shrimp in a big bowl and add the remaining ingredients, which include panko bread crumbs, an egg that has been beaten, hot sauce, green onion, dill, lemon juice, lemon zest, paprika, onion powder, and salt.
It is necessary to combine all of these distinct components. Mixing requires a gentle stirring motion.
Create eight to ten croquettes out of the shrimp mixture. When preparing each part of a specific size, you can use an ice cream scoop.
After that, bring the oil to a temperature of medium-high in a large saucepan. Take the shrimp patties and place them in a single layer in the hot oil.
Cook them for approximately three to five minutes on each side, or until they reach a golden brown color. To prevent the patties from breaking, flip them over carefully on the other side.
The components for the sauce should be mixed together in a small bowl until they are completely incorporated.
Additionally, wedges of lemon should be offered on the side as an accompaniment to the shrimp cakes.
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