Easy Shrimp Cakes with Yogurt Dill sauce

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 5
Ingredients
Shrimp Cakes1 pkg frozen coldwater salad shrimp2 large eggs1 C panko (divided: 3/4 c and 1/4 c)1 T Tony Chachere's Creole Seasoning1/2 tsp salt (optional)1/4 tsp pepper3 T olive oilYogurt-Dill Sauce1/2 C Plain Greek Yogurt2 tsp lime juicezest from small lime1 tsp prepared horseradish1/2 tsp garlic powder1/2 tsp dill weed1/4 tsp celery salt
Directions
Thaw shrimp.

In food processor, add shrimp, eggs, 3/4 C panko, creole seasoning, salt, and pepper. Pulse until well blended.

Put the rest of the panko in a pie plate. Form 10 balls with the shrimp mixture, flatten, and gently coat with the panko.

Heat non-stick skillet with 2 T of olive oil. Place 5 cakes in the skillet after the oil is hot and brown on both sides; about 2-3 minutes each side. Remove and repeat with the other 5 cakes. You may need to add more oil.

Serve with Yogurt-Dill sauce.

For the sauce: Whisk all ingredients until well blended. Refridgerate until needed.

Serving Size: makes 10 cakes

Number of Servings: 5

Recipe submitted by SparkPeople user JPGLISSON.

Servings Per Recipe: 5
Nutritional Info Amount Per Serving
  • Calories: 239.1
  • Total Fat: 12.5 g
  • Cholesterol: 208.0 mg
  • Sodium: 1,214.1 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 21.4 g

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