Prep Time 15 min
Cook Time 7 Min
Servings 25 to 30
Difficulty N/A

Ingredients

  • 2 lbs. raw shrimp (any size)
  • 1 cup fresh bread crumbs
  • 1 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • 1/4 cup finely minced shallots
  • 1 large egg
  • 1 tbsp. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tsp. minced fresh tarragon
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsps. sea salt
  • 1/2 tsp. Tabasco sauce
  • 1 cup dry bread crumbs
  • 1/2 cup Crisco® Pure Canola Oil
  • 1 cup mayonnaise
  • 2 tbsps. sweet chili sauce
  • GARNISH
  • Lemon wedges

Directions

  • Step 1

    HEAT oven to 200ºF.

  • Step 2

    PEEL shrimp, devein and chop coarsely. Place in medium bowl.

  • Step 3

    ADD bread crumbs, lemon peel, lemon juice, shallots, egg, melted shortening, tarragon, Worcestershire sauce, salt and tabasco sauce. Mix lightly until combined. Form into 25 to 30 small cakes. Coat cakes lightly with dry bread crumbs.

  • Step 4

    HEAT 1/4 cup oil in large frying pan. Add shrimp cakes in batches; cook over medium heat 3 to 4 minutes per side. Place on baking sheet; keep warm in oven. Repeat with rest of cakes, adding more oil as necessary.

  • Step 5

    COMBINE mayonnaise and sweet chili sauce with spoon in small bowl. Serve shrimp cakes with sauce and lemon wedges.

Serving size
(1 cake of 24)

  • Calories 140
  • Calories from Fat80g
  • Total Fat 9g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 310mg
  • Potassium 0mg
  • Total Carbohydrates 7g
  • Dietary Fiber 1g
  • Sugars 1g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet