Shrimp cakes are the new crab cakes – Megan’s recipe is foolproof and so delicious! Full recipe below!
Extra virgin olive oil for drizzling
4 green onions, roughly chopped
3 garlic cloves, roughly chopped
½ tsp red chili flakes
12 ounces raw P&D shrimp, chopped by hand
½ tsp salt
¼ tsp pepper
3 Tbsp AP flour
Vegetable oil, for a shallow fry
1 large avocado
Micro cilantro, for garnish
For the sauce:
1 Tbsp Sambal Oelek
3 Tbsp honey
½ Tbsp rice wine vinegar
Bring a medium-sized skillet up to heat over medium-high heat.
Drizzle in a little EVOO and add the green onions and garlic. Sauté for 2-4 minutes until they begin to soften. Turn off the heat and add the chili flakes. Let cool slightly.
In a small food processor, blend the onion mixture with the egg to form a paste. Add the paste to the chopped shrimp. Mix to combine.
Add in the salt, pepper and flour. Stir until everything is incorporated.
In a medium-sized skillet, pour in enough vegetable oil to coat the bottom of the pan. Bring up to heat over medium.
Using a small ice cream scoop or a 1/3 measuring cup, scoop the shrimp mixture into the pan and flatten down slightly. Cook 2-3 minutes per side until golden brown and cooked through. Drain on a plate lined with paper towels.
While the cakes cook, make the sauce. Combine sauce ingredients in a bowl and stir. Set aside.
In a separate bowl, mash the avocado with the juice of 1 lime.
To plate, place some mashed avocado on a plate followed by 1-2 cakes. Drizzle with a little sauce and sprinkle with some micro greens. Serve hot.