Easy Shrimp Cakes with Yogurt Dill sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Directions
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
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.
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.
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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