Easy Shrimp Cakes with Yogurt Dill sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Easy Shrimp Cakes with Yogurt Dill sauce calories by ingredient


Introduction

This is a fast and easy dinner. I usually serve it with rice pilaf or couscous and a mango-avocado salad This is a fast and easy dinner. I usually serve it with rice pilaf or couscous and a mango-avocado salad
Number of Servings: 5

Ingredients

    Shrimp Cakes
    1 pkg frozen coldwater salad shrimp
    2 large eggs
    1 C panko (divided: 3/4 c and 1/4 c)
    1 T Tony Chachere's Creole Seasoning
    1/2 tsp salt (optional)
    1/4 tsp pepper
    3 T olive oil

    Yogurt-Dill Sauce
    1/2 C Plain Greek Yogurt
    2 tsp lime juice
    zest from small lime
    1 tsp prepared horseradish
    1/2 tsp garlic powder
    1/2 tsp dill weed
    1/4 tsp celery salt

Tips

To double the sauce just double the ingredients. It's tasty with other dishes that you would normally serve with tartar sauce.


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.