Best 5 Shrimp Cakes With Chili Lime Cream Sauce Recipes
Prepare to tantalize your taste buds with our delectable Shrimp Cakes with Chili Lime Cream Sauce, a delightful fusion of flavors that will transport you to a culinary paradise. These irresistible shrimp cakes, crafted with a combination of succulent shrimp, aromatic herbs, and a touch of spice, are pan-fried to golden perfection, resulting in a crispy exterior and a tender, juicy interior. The accompanying Chili Lime Cream Sauce, a symphony of tangy lime, creamy avocado, and a hint of heat, elevates the shrimp cakes to an extraordinary level, creating a harmonious balance of flavors that will leave you craving more. This article offers not only the recipe for this mouthwatering dish, but also variations to suit your preferences, including a baked version for a healthier alternative and a spicy version for those who relish a fiery kick. Additionally, you'll find a recipe for a refreshing Cucumber Salad with a zesty dressing, the perfect accompaniment to complement the richness of the shrimp cakes and the tangy sauce.
Check out the recipes below so you can choose the best recipe for yourself!
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
This is from Bon Appetit Sept 2005. Restaurant request from Sansei Seafood Restaurant & Sushi Bar in Maui.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the Cakes: Coarsely chop shrimp in processor. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper. Blend in using on/off turns. Add 1 cup panko and blend in using on/off turns. Form mixture into twelve 3-inch-diameter cakes. Roll cakes in remaining 1 cup panko; transfer to waxed-paper-lined baking sheet. Refrigerate 10 minutes. (Can be made up to 4 hours ahead. Cover and refrigerate.).
- Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.
- Spoon 3 tablespoons Chili-Lime Cream Sauce onto each of 6 plates. Place 2 shrimp cakes on each and serve immediately.
- Market tip: Unseasoned Japanese breadcrumbs called panko, give these shrimp cakes a light, crispy coating. Dry white breadcrumbs make a good substitute. Panko is available in the Asian foods section of some supermarkets and at Asian markets.
- For the sauce: Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- *Available in the Asian foods section of many supermarkets and at Asian markets.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 10.4, Cholesterol 102.9, Sodium 543.4, Carbohydrate 29, Fiber 1.9, Sugar 2.9, Protein 10.4
CRISPY SHRIMP CAKES WITH CHILE-LIME MAYO
Savory fried shrimp cakes are popular in coastal areas in many parts of the world, with each region adding its own vibrant flavors to the mix. Here, the golden-edged patties are shot through with fresh basil and cilantro for brightness, chiles for heat and a little fish sauce (an ingredient often found in Southeast Asian recipes) for depth. Then, as an untraditional binder, crushed-up rice cakes are mixed in with the shrimp for an ethereal, especially crisp result. But panko or cracker crumbs make acceptable substitutes if rice cakes aren't available.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In the bowl of the food processor (or you can use a blender), add the rice cakes and pulse until you get 1 1/4 cups rice cake crumbs. Return 1/4 cup crumbs to the food processor, reserving the remaining 1 cup for coating the cakes.
- Add shrimp, shallot, 4 tablespoons each of the cilantro and basil, and 2 tablespoons jalapeño to the crumbs. Add 2 teaspoons fish sauce, and a pinch each salt and pepper. Pulse until the mixture forms a coarse, chunky paste. (Be careful not to overprocess; if using a blender, scrape down the sides frequently.) Transfer to a bowl, cover and refrigerate while you make the sauce (at least 15 minutes and up to 24 hours).
- In a small bowl, whisk together mayonnaise, remaining cilantro, basil, jalapeño and fish sauce. Zest the lime into the bowl, then cut the naked lime into wedges and squeeze in some juice. Salt to taste. Reserve extra lime wedges for serving.
- Spread remaining 1 cup rice cake crumbs out onto a plate or sheet pan. With wet hands to keep shrimp paste from sticking, form 2 tablespoons of shrimp mixture into a 1/2-inch-thick patty and put it on top of the crumbs. Repeat with remaining shrimp mixture, re-wetting your hands as necessary. Turn the patties over in the crumbs to coat both sides.
- Heat oil in a large skillet over medium-high. Fry patties in batches until golden brown, 3 to 4 minutes per side. Serve shrimp cakes topped with more basil leaves, with chile-lime sauce for dunking and lime wedges on the side for squeezing.
CHILI LIME SAUCE
Steps:
- Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
Number Of Ingredients 16
Steps:
- Coarsely chop shrimp in processor
- Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt and pepper. Blend using on/off turn
- Add 1 cub of panko and blend in using on/off turns
- Form mixture into 12 3-inch-diameter cakes, Roll cakes in remaining 1 cup of panko. Transfer to waxed paper lined baking sheet
- Refrigerate 10 minutes. (can be made up to 4 hours ahead. Cover and refrigerate.)
- Heat 2 tablespoons peanut oil in heavy large skillet ove rmedium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes
- Combine first 4 ingredients in a heavy smal saucepan. Boil ove rhigh hear ntil reduced by half, about 3 minutes
- Add cream and boil until reduced by half, about 2 minutes.
- Reduce heat to low. Mix in chili-garlic sauce.
- Add butter, 1 piece at a time, whisking just until melted before adding next piece.
- Spoon 3 tablespoons of Chili-Lime Cream Sauce onto each of the 6 plates. Place 2 shrimp cakes on each and serve immediately.
SHRIMP CAKES WITH CHILI-LIME CREAM SAUCE
Steps:
- Coarsely chop shrimp, egg, and green onion in food processor. Mix in lime juice, mustard, cilantro, pepper sauce, salt, and pepper. Pulse to mix well. Add 1 cup of Japanese bread crumbs and pulse to blend.
- Make twelve 3-inch cakes and roll in remaining bread crumbs. Put on waxed paper lined cookie sheet and refrigerate for 10 minutes (can make 4 hours in advanced).
- Heat 2 Tbsp. peanut oil in heavy large skillet and fry cakes until golden brown (about six minutes). Add more oil as needed.
- Meanwhile make Chili-Lime Cream Sauce:
- Combine first 4 ingredients in sauce pan. Bring to a boil and reduce mixture by half (about 3 minutes).
- Add cream and reduce to half. Reduce heat to low and add chili garlic sauce. Add butter one piece at a time, whisking until one piece of butter is melted before adding the next piece in.
- Spoon 3 Tbsp. Chili-Lime Cream Sauce on plate with 2 cakes and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
Tips:
- For the best flavor, use fresh shrimp. If using frozen shrimp, thaw them completely before using.
- Chop the shrimp finely so that they blend well with the other ingredients.
- Be careful not to overcook the shrimp cakes. They should be cooked through but still moist and tender.
- Serve the shrimp cakes immediately with the chili-lime cream sauce.
- Garnish the shrimp cakes with chopped cilantro or green onions for extra flavor.
Conclusion:
These shrimp cakes with chili-lime cream sauce are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. The shrimp cakes are crispy on the outside and tender on the inside, and the chili-lime cream sauce is the perfect complement.
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