Shrimp Cakes with Spicy Cajun Mayo

5 Reviews
From: EatingWell Magazine May/June 2014

Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because they're made with whole-wheat breadcrumbs, packed with fresh vegetables and are delectably crisp without having been deep-fried. Serve these shrimp cakes as a first course, on top of a salad or like a burger on a whole-wheat bun with the Cajun mayonnaise, lettuce and tomato.

Ingredients 4 servings

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  • 6 teaspoons extra-virgin olive oil, divided
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red bell pepper
  • 1 pound raw shrimp, peeled, deveined (see Tip) and coarsely chopped
  • 1 cup fresh whole-wheat breadcrumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons lemon juice, divided
  • 2 teaspoons salt-free Cajun seasoning, divided
  • 1/8 teaspoon salt
  • 1/2 cup low-fat mayonnaise

Preparation

  • Active

  • Ready In

  1. Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.
  2. Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.
  3. Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.
  4. Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.
  • To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.
  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.

Nutrition information

  • Serving size: 2 shrimp cakes & 2 Tbsp. mayo
  • Per serving: 323 calories; 15 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 25 g protein; 37 mcg folate; 213 mg cholesterol; 4 g sugars; 1 g added sugars; 950 IU vitamin A; 29 mg vitamin C; 127 mg calcium; 2 mg iron; 590 mg sodium; 459 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Vitamin B12 (21% dv), Vitamin A (19% dv), Magnesium (16% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1/2 vegetable, 3 lean meat, 2 1/2 fat

Reviews 5

March 22, 2016
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By: Ashlee Yap
I could eat these every day! I make these at least twice a month, especially after finding perfect size, ready made bags of frozen shrimp at Trader Joe's. I also found that you need to add an extra egg to make them stick together better. This last time, I made a double batch and froze them for an easy postpartum meal. Pros: Flavorful, easy, cheap Cons: Need to add an extra egg
January 18, 2015
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By: EatingWell User
Came out perfect! I was going through old magazines and came across this recipe on accident and I planned on making shrimp tonight. I had all ingredients on hand, so decided to go for it. My husband just raved about these shrimp cakes from the cakes to the sauce, they blended perfectly together. I did use panko and not whole wheat bread crumbs and halved the recipe since there are only two of us. Planning on making again for company next month. Yum!
May 26, 2014
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By: kbrosius
Good flavor but they fall apart Worth making, but they fell apart even after refrigerating the mixture for 1 hour. I would add another egg white to the mixture so that they bind together better.
April 24, 2014
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By: EatingWell User
Delicious but They Fell Apart I loved the taste of these, and the mayo was particularly delicious. But they fell apart when I cooked them. Next time, I'll use panko to help bind them. Pros: great flavor Cons: fell apart
April 23, 2014
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By: EatingWell User
Very tasty, but... I loved the flavor of both the shrimp cakes and the Cajun mayo. (My daughter just said, What's in the sauce? It's really delicious.) However, the cakes totally fell apart when cooking. Next time, I'll add some panko. Any other suggestions? Pros: Good flavor Cons: They fell apart