I always keep some frozen shrimp in the freezer because it thaws fast and I can prepare a quick and easy meal for me and the fam.
According to my nephew, who was joining me for lunch, these shrimp cakes with spicy sriracha is a winning recipe.
It’s easy to prepare and tastes totally yummy.
Try it for yourself with a dollop of Spicy Sriracha Mayonnaise.
- 2 eggs, beaten
- ¼ cup mayonnaise
- 1 tbsp. Dijon mustard
- 2 teaspoon soy sauce (or Worcestershire sauce)
- Zest of one lemon
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon sea salt
- 1 celery stalk, minced
- 1 shallot, peeled and minced
- ½ cup red bell pepper, seeded and minced
- 2 scallions, minced
- 1 pound shrimp, peeled
- 2 pieces of fresh sourdough bread, pulsed in the food processor to make crumbs
- Coconut oil
- In a food processor, pulse shrimp until it becomes like a paste.
- In a large bowl, put the shrimp paste, celery, shallot, pepper, breadcrumbs and parsley.
- In a separate bowl, whisk the eggs, mayonnaise, mustard, soy sauce, lemon zest, Old Bay and salt.
- Add the mayonnaise/egg mixture with the shrimp and combine well.
- Form into 10-12 shrimp patties.
- Heat 3-4 tbsp. of coconut oil in a frying pan on medium high heat.
- Place 4 shrimp cakes into the pan and cook 3-4 minutes on each side.
- Don’t overcrowd the pan.
- Fry the shrimp cakes in 2-3 batches.
- Place 2 cakes onto each plate with a dollop or two of Spicy Sriracha Mayo
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author who helps people feel happier, healthier and in control of their health. She was named one of the top 100 Most Influential Health and Fitness Experts, is the recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness their body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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