Shrimp Cakes With Cilantro Lime Sauce

The irresistible crunch of golden-brown Shrimp Cakes With Cilantro Lime Sauce will transport your taste buds to coastal heaven with every bite. These delectable seafood cakes combine succulent minced shrimp with aromatic herbs and spices, all perfectly complemented by a zesty cilantro lime sauce that adds the perfect punch of flavor. What makes these shrimp cakes truly special is the balance of textures – crispy exterior giving way to tender, juicy shrimp inside. You’ll learn how to achieve the perfect consistency, master the simple cilantro lime sauce, and discover variations that can make this versatile dish a regular in your dinner rotation.

Why You’ll Love This Recipe

These Shrimp Cakes With Cilantro Lime Sauce are guaranteed to become a family favorite for several compelling reasons. First, they deliver restaurant-quality flavor with minimal effort – the entire dish comes together in less than 30 minutes, making it perfect for busy weeknights when you still want something impressive.

The textural contrast is what truly sets these shrimp cakes apart – each bite offers a satisfying crunch that gives way to tender, juicy shrimp inside. The cilantro lime sauce adds a bright, tangy element that perfectly cuts through the richness of the cakes.

What’s more, these cakes are incredibly versatile. They can be served as an elegant appetizer for guests, paired with a salad for a light lunch, or presented alongside rice and vegetables for a complete dinner. The ingredients are readily available in most grocery stores, and the recipe is forgiving enough for even novice cooks to master on the first try.

Ingredients List for the Shrimp Cakes With Cilantro Lime Sauce

These carefully selected ingredients create the perfect balance of flavors and textures in our shrimp cakes. The combination of fresh shrimp, aromatic herbs, and zesty sauce creates a dish that tastes like it came from a coastal restaurant.

For the Shrimp Cakes:

• 1 lb raw shrimp (deveined, peeled and minced)
• 2 large eggs
• 1/2 yellow onion (finely minced)
• 1 garlic clove (minced)
• 1 tbsp mayo
• 3 tbsp corn starch
• 1 tbsp chives or green onion (finely chopped)
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp Old Bay Seasoning
• 3 tbsp oil for frying

For the Cilantro Lime Sauce:

• 3 tbsp freshly squeezed lime juice
• 1/2 cup mayo
• 1 garlic clove (pressed)
• 1/2 tsp hot chilli sauce (Sriracha or Tabasco)
• 1 tbsp cilantro (finely chopped)
• Salt and freshly ground black pepper to taste

Pro Tips

Mastering these Shrimp Cakes With Cilantro Lime Sauce is all about technique. Here are three crucial tips that will elevate your shrimp cakes from good to outstanding:

First, when preparing the shrimp, aim for the right texture. Don’t over-process them into a paste – the mixture should have small, visible pieces of shrimp for the best texture. A sharp knife works better than a food processor for this task. Hand-chopping gives you control over the consistency, resulting in tender cakes with pleasant bites of shrimp throughout.

Second, let your mixture rest for 10-15 minutes before forming the cakes. This allows the cornstarch to absorb moisture and helps the cakes hold together better during cooking. If the mixture seems too wet, add an additional tablespoon of cornstarch, but be careful not to add too much, or your cakes will become dense.

Finally, temperature control is crucial when frying shrimp cakes. If your pan is too hot, the outside will burn before the inside cooks through. If it’s not hot enough, the cakes will absorb too much oil and become greasy. The perfect medium heat will give you a golden-brown exterior while allowing the inside to cook perfectly in the 2-3 minutes per side.

Instructions

Step 1: In a mixing bowl, add all the shrimp cake ingredients except the oil and stir well to combine.

Step 2: Heat a skillet over medium heat and add oil. Scoop about 1/4 cup of the shrimp cake mixture and place it in the hot skillet.

Step 3: Gently spread the mixture to form a round cake shape. Cook for 2-3 minutes until the bottom is golden.

Step 4: Flip the shrimp cakes and cook the other side for another 2-3 minutes.

Step 5: Remove the shrimp cakes and place them on a plate lined with paper towels to soak up excess oil.

Step 6: Serve warm with cilantro lime sauce.

Step 7: For the Cilantro Lime Sauce: Combine all sauce ingredients in a bowl, mix well, season with salt and pepper, and enjoy.

Variations

These Shrimp Cakes With Cilantro Lime Sauce are wonderfully adaptable to different dietary needs and flavor preferences. Here are some popular variations to try:

For a gluten-free version, the good news is that this recipe is naturally gluten-free as written! The cornstarch works beautifully as a binder without any wheat products needed. Just double-check that your Old Bay Seasoning is certified gluten-free, as some spice blends may contain hidden gluten.

For a Thai-inspired twist, add 1 tablespoon of red curry paste and 1 teaspoon of fish sauce to the shrimp cake mixture. Replace the cilantro lime sauce with a simple sauce made from sweet chili sauce mixed with a bit of lime juice. The sweet and spicy flavors complement the seafood beautifully in these Thai shrimp cakes.

If you’re looking for a lighter option, these cakes can be baked instead of fried. Simply preheat your oven to 400°F, lightly spray a baking sheet with cooking oil, and bake the cakes for 10-12 minutes, flipping halfway through, until golden and cooked through.

Storage and Serving

Your Shrimp Cakes With Cilantro Lime Sauce can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 7-10 minutes until heated through – avoid microwaving as this can make them rubbery. The cilantro lime sauce can be stored separately in the refrigerator for up to 3 days.

For an elegant appetizer presentation, serve each shrimp cake on a small bed of mixed greens, topped with a dollop of the cilantro lime sauce and a small wedge of lime on the side. This makes for a beautiful color contrast and a restaurant-worthy presentation.

For a complete meal, pair these cakes with coconut rice and a fresh mango salsa for a tropical-inspired dinner. The sweetness of the mango complements the savory shrimp perfectly.

Another wonderful serving option is to make mini shrimp cakes sliders. Place each cake on a toasted slider bun, top with cilantro lime sauce and some thinly sliced avocado for a delicious handheld option that’s perfect for casual entertaining.

FAQs

Can I use pre-cooked shrimp for these shrimp cakes?
While fresh raw shrimp is ideal for the best texture, you can use pre-cooked shrimp in a pinch. Just be aware that the cakes might be slightly less juicy and may require less cooking time to prevent them from becoming tough.

How do I know when the shrimp cakes are fully cooked?
The cakes should be golden brown on both sides and firm to the touch. The internal temperature should reach 145°F, and when cut open, the shrimp should be opaque throughout with no translucent parts.

Can I make these shrimp cakes ahead of time?
Yes! You can prepare the mixture up to 24 hours in advance and keep it refrigerated. The cilantro lime sauce actually improves if made a day ahead, allowing the flavors to meld. Just shape and cook the cakes right before serving.

What can I substitute for Old Bay Seasoning?
If you don’t have Old Bay, you can make a simple substitute with 1/4 tsp paprika, 1/8 tsp celery salt, and a pinch each of cayenne pepper, ground mustard, and black pepper.

Are shrimp cakes with cilantro lime sauce keto-friendly?
With only 3 tablespoons of cornstarch in the entire recipe, these shrimp cakes are relatively low in carbs. For a strict keto version, replace the cornstarch with almond flour or crushed pork rinds as a binder.

Print