Welcome to a culinary delight that promises to elevate your entertaining game: Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise. Imagine perfectly golden-brown, savory shrimp cakes, each bite bursting with fresh seafood flavor, complemented by a vibrant, creamy mayonnaise infused with the sweet and smoky essence of roasted red bell peppers. This exquisite dish isn’t just a treat for the taste buds; it’s also incredibly convenient for any host. These shrimp cakes are surprisingly easy to prepare, can be made well in advance, and freeze beautifully, making them an ideal choice for hassle-free parties, sophisticated appetizers, or even a quick, gourmet weeknight dinner. Get ready to impress your guests and savor every moment with this adaptable and utterly delicious recipe.

Why These Shrimp Cakes Are a Must-Try: The Ultimate Make-Ahead Appetizer

For seafood enthusiasts and savvy entertainers alike, these shrimp cakes are a game-changer. Their versatility is unmatched, easily transitioning from an elegant appetizer at your next gathering to a satisfying main course. The convenience factor cannot be overstated: you can prepare them ahead of time, refrigerate them, and simply reheat when needed. Furthermore, they are incredibly freezer-friendly, allowing you to stock up for impromptu dinners or future events. This makes them a personal chef favorite and a brilliant solution for busy individuals seeking delicious, high-quality meals without the last-minute rush. Even better, they can often be reheated straight from the freezer, offering unparalleled ease for those bustling weeknights.

Crafting Perfect Shrimp Cakes: A Step-by-Step Guide

Creating these delightful shrimp cakes is a straightforward process when you follow a few key steps. From selecting the freshest ingredients to achieving that perfect golden crust, we’ll walk you through each stage to ensure your success.

Selecting the Best Shrimp

• The foundation of outstanding shrimp cakes begins with exceptional shrimp. Always opt for fresh, raw, peeled, and deveined wild-caught Gulf shrimp. The superior flavor and texture of wild-caught varieties will truly shine in this recipe. Avoid farmed or imported shrimp, as their quality can often be inconsistent.

Preparing the Shrimp Mixture

• **Chopping the Shrimp:** Coarsely chop your prepared shrimp. This can be done by hand for a rustic texture or quickly in a food processor, pulsing carefully to avoid over-processing into a paste. The goal is small, discernable pieces of shrimp that provide a satisfying bite. While chopped shrimp might not win any beauty contests on its own, rest assured, its appeal will transform once combined with the other ingredients.
• **Mixing and Forming:** Combine the chopped shrimp with the remaining shrimp cake ingredients in a large bowl. Mix thoroughly but gently to ensure all components are evenly distributed without overworking the mixture. For consistent sizing, use a 1/3-cup measuring cup to portion out the mixture, then invert it onto a parchment paper-lined baking sheet. If you have any small amounts of mixture left, simply press them onto the formed cakes to use it all up.
• **Chilling is Key:** Once formed, chill the cakes in the refrigerator for approximately one hour, or for a quicker set, place them in the freezer for 20-30 minutes. This crucial step helps the cakes firm up, making them much easier to handle and preventing them from falling apart during the browning process.

The Star Sauce: Roasted Red Bell Pepper Mayonnaise

• While your shrimp cakes are chilling, turn your attention to the exquisite roasted red bell pepper mayonnaise. This creamy, smoky, and slightly sweet sauce is the perfect accompaniment, enhancing the shrimp cakes without overpowering them. Combine all the mayonnaise ingredients in a food processor and blend until smooth. Transfer it to a bowl and refrigerate until needed, allowing the flavors to meld and deepen for an even more delicious experience.

Cooking the Shrimp Cakes to Perfection

• **Browning for a Crispy Exterior:** Lightly dredge each chilled shrimp cake in panko breadcrumbs, ensuring an even coating. Heat about 1/4-inch of oil in a nonstick skillet or sauté pan over medium-high heat until it shimmers. Carefully place the dredged shrimp cakes in the hot oil, working in batches to avoid overcrowding the pan. Brown for approximately 2 minutes per side, or until they achieve a beautiful golden hue and a satisfyingly crisp crust.

• **Draining Excess Oil:** As you brown the shrimp cakes, transfer them to a baking sheet fitted with a wire rack. This allows any excess oil to drain off, keeping the cakes delightfully crisp. It’s highly recommended not to use paper towels for draining, as this can make the bottom of the cakes soggy. The rack ensures air circulation, maintaining that desirable texture.

• **Finishing in the Oven:** To ensure the shrimp cakes are thoroughly cooked through and heated evenly, transfer the baking sheet with the drained cakes to a preheated oven (325 degrees F). Bake for an additional 8-10 minutes, or until the internal temperature reaches 165 degrees F. This step guarantees succulent, fully cooked shrimp cakes every time.

• Once baked, your shrimp cakes are ready! It’s time to gather your loved ones and let the festivities begin.

Serve these delectable shrimp cakes immediately with a generous dollop of the homemade roasted red bell pepper mayonnaise and fresh lemon wedges. Your friends and family are guaranteed to fall in love with this flavorful creation!

Perfect Pairings: What to Serve with Shrimp Cakes

Shrimp cakes are incredibly versatile and can be paired with a variety of sides to create a complete and satisfying meal. Here are some fantastic suggestions to complement their delicate flavor and crispy texture:

• **Crisp Green Salads:** A simple, refreshing green salad with a light vinaigrette offers a lovely contrast to the richness of the shrimp cakes.
• **Potato Salads:**
  • For a classic comfort food pairing, try a Cool and Creamy Potato Salad.
  • If you prefer a bolder flavor, a Potato Salad with Horseradish offers a delightful zesty kick.
• **Cucumber Salads:** A light and refreshing Creamy Cucumber Salad with Yogurt provides a cooling element that balances the savory notes of the shrimp.
• **Braised Greens:** For a touch of Southern comfort and a healthy vegetable component, Easy Braised Southern Greens make an excellent choice.
• **Vegetable Medley:** Roasted asparagus, green beans, or a colorful medley of seasonal vegetables can add freshness and texture.
• **Rice Pilaf or Quinoa:** A light grain like a lemon herb rice pilaf or fluffy quinoa can serve as a wonderful base for the shrimp cakes, especially if serving as a main course.
• **Slaw:** A vibrant coleslaw, perhaps with an Asian-inspired dressing, adds crunch and tang.

Explore More Seafood Cake Creations

If you love the concept of these shrimp cakes, you’re in for a treat! The world of fish and seafood cakes is rich with diverse flavors and textures. Expand your culinary repertoire with these other amazing recipes:

• Tuna Kimchi Cakes with Soy-Ginger Dipping Sauce: A delightful fusion of savory tuna with the spicy tang of kimchi, perfectly balanced by a sweet and zesty soy-ginger sauce.
• Thai Salmon Cakes with Basil-Lime Mayonnaise: Experience the exotic flavors of Thailand with these fragrant salmon cakes, brightened by a refreshing basil-lime mayonnaise.
• Maryland-Style Crab Cakes: Indulge in the quintessential East Coast classic, featuring generous chunks of sweet crab meat with minimal filler, a true delicacy.

Pin
Print

4.80 from 5 votes

Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise

By
Carol | From A Chef’s Kitchen

Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise are perfect for a party! They’re easy to make and can be made ahead and reheated. They also freeze well so you can make them really far in advance!

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr
50 mins

Servings:
12

Equipment

• Food Processor
• Wusthof Chef Knife
• Cutting Board
• Measuring Cups and Spoons
• Nonstick Skillet
• Rimmed Sheet Pan
• Cooling Racks

Ingredients

Shrimp Cakes

• 1 1/4 pounds shrimp, peeled, deveined and tails removed
• 4 scallions, white and light green part only, finely chopped
• 2 tablespoons chopped fresh parsley, plus more for garnishing
• 2/3 cup panko, plus more for dredging
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 1/2 teaspoons Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• Freshly ground black pepper
• Oil, for frying
• Lemon wedges, for serving

Roasted Red Bell Pepper Mayonnaise

• 1 cup mayonnaise
• 1 jar (5-ounce) roasted red bell peppers, drained and patted dry
• 2 cloves garlic, minced
• 2 scallions, white and light green part only, finely chopped
• 1 teaspoon crushed red pepper flakes
• Salt and freshly ground black pepper, to taste

Instructions

Shrimp Cakes

1. Mince shrimp by hand or in a food processor until coarsely chopped. Transfer to a mixing bowl along with scallions, parsley, panko, mayonnaise, egg, Old Bay, Worcestershire, salt and black pepper. Mix well.
2. Form into 12 even-sized cakes.
3. Chill in the refrigerator for 1 hour or in the freezer for 20-30 minutes.
4. Preheat oven to 325 degrees F (160 degrees C). Place a rack over a baking sheet.
5. Place approximately 1/4-inch of oil in a skillet or saute pan. Heat over medium-high until shimmering.
6. Dredge the shrimp cakes in panko and, working in batches, carefully place them in the hot oil. Brown 2 minutes per side or until golden. Place shrimp cakes on the rack set over a baking sheet. Repeat until all the cakes are browned.
7. Place in the oven and bake 8-10 minutes or until cooked through to 165 degrees F (74 degrees C) in the center.

Roasted Red Bell Pepper Mayonnaise

1. Combine all ingredients in a food processor or blender. Process until smooth.
2. Garnish with chopped parsley. Serve shrimp cakes with mayonnaise and lemon wedges.

Notes

MAKE AHEAD:

• Fish cakes of any variety reheat and freeze well. Reheat in a 350-degree F (175 degrees C) oven.

FREEZER-FRIENDLY:

• If freezing, place in an airtight container and freeze for up to 2 months.
• Reheat in a 350-degree F (175 degrees C) oven without thawing.

Nutrition

Serving: 2cakes
Calories: 422kcal
Carbohydrates: 4g
Protein: 11g
Fat: 18g
Saturated Fat: 3g
Polyunsaturated Fat: 11g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 101mg
Sodium: 292mg
Potassium: 171mg
Fiber: 1g
Sugar: 1g
Vitamin A: 210IU
Vitamin C: 2mg
Calcium: 50mg
Iron: 1mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.

Like this? Leave a comment below!