BrokeAss Gourmet

BrokeAss Gourmet

Panko Shrimp Cakes with Sriracha Aioli

I made these for Andrew on a random weeknight about 3 years ago and he still talks about them. They’re basically a more filling, cheaper version of crab cakes. Serve them on their own or over lightly-dressed greens.

  • ingredients
  • 2/3 pound de-veined medium raw shrimp, tails removed, chopped medium-finely $6.50
  • 1/2 cup mayonnaise (divided) Pantry
  • 2 scallions (green onions), sliced $1 for a bunch
  • juice of 1/2 lemon $0.50 for a whole lemon
  • Sriracha or other Asian chili sauce $2 for 8 oz.
  • 1 small handful fresh cilantro, chopped finely $1 for a bunch
  • 1/4 tsp salt Pantry
  • few grinds of black pepper Pantry
  • 1 1/2 cups Panko bread crumbs $3 for 16 oz.
  • 2 tbsp (plus more as needed) vegetable or canola oil, for frying Pantry
Total Cost of Ingredients $13


Combine shrimp, 1/4 cup mayonnaise, scallions, lemon juice, 2 tsp Sriracha or other chili sauce, cilantro, salt, pepper and Panko together in a mixing bowl. Form into 7-8 3” patties and set onto a clean plate or cutting board.

Heat the oil in a large nonstick frying pan over medium-high heat. Fry the shrimp cakes for 2-3 minutes on each side, until golden-brown and crispy. Drain on paper towels.

To make the aioli, simply mix the remaining 1/4 cup mayonnaise with 2-3 tsp (or more/less to taste—I like about 4 tsp) Sriracha/chili sauce.

Serve the warm shrimp cakes with the aioli.

Serves 2-3.

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gdewar, on May 16, 03:55 PM, wrote:

I’ve tried mixing Sriracha and mayo before as a spread on teriyaki chicken sandwiches, but the texture comes out kind of strange. is the key to not try and mix too much in with the mayo?

M, on May 16, 06:06 PM, wrote:

The shrimp is raw before cooking the cakes?

MaeveCooks, on May 16, 08:06 PM, wrote:

Oh YUM! I am not a fan of frozen raw shrimp (we live way inland) but I’ll bet these just rock with fish like Talapia or farm raised cat fish?? Yes? Thank you for my Friday evening meal recipe :) Fantastic and just so ‘real’ .

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Recipe to cook.

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