Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp, but make sure to thaw and drain them before chopping.

Can I use cooked shrimp for this recipe?

Yes, you can! However, we recommend using raw shrimp for the best texture and flavor.

Yes, you can try using crab or salmon instead of shrimp.

To make them gluten-free, you can use gluten-free breadcrumbs.

Enjoy delicious Shrimp Cakes, crispy and flavorful. Served with zesty mayo.

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Add the shrimp to the food processor bowl. Pulse until coarsely chopped, avoiding grinding into a paste.
Transfer the shrimp to a big bowl and mix in the panko breadcrumbs, garlic, red bell pepper, cilantro, chives, Dijon mustard, eggs, Tabasco sauce, lemon zest and salt. Mix just until combined.
Shape the shrimp mixture into 6 patties.
In a large pan, heat olive oil over medium-high heat. Cook the shrimp patties in a single layer for 4-5 minutes on each side until they turn golden brown.
Serve immediately, optionally topped with extra chives and chili-lime mayo. Add lemon wedges for garnish if preferred.
Enjoy!

In a medium bowl mix together the mayonnaise, chili flakes and juice of 1 lime.

To store, allow them to cool completely. Then, place them in an airtight container and refrigerate for up to 3-4 days. Ensuring the shrimp patties are cooled before storing will prevent them from becoming soggy. Enjoy them later as a tasty and convenient leftover treat!
To freeze, first, let them cool completely. Then, transfer to a freezer bag or airtight container and freeze for up to 3 months. Before reheating, thaw them overnight in the refrigerator for the best results.