Shrimp Cakes with Spicy Cajun Mayo
ACTIVE: 1 hour TOTAL: 1 hour
Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because
they’re made with whole-wheat breadcrumbs, packed with fresh vegetables and
are delectably crisp without having been deep-fried. Serve these shrimp cakes as a
first course, on top of a salad or like a burger on a whole-wheat bun with the Cajun
mayonnaise, lettuce and tomato.
6 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 pound raw shrimp, peeled, deveined and coarsely chopped
1 cup fresh whole-wheat breadcrumbs
1 large egg, lightly beaten
2 tablespoons lemon juice, divided
2 teaspoons salt-free Cajun seasoning, divided
1/8 teaspoon salt
1/2 cup low-fat mayonnaise
1. Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over
medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes.
Transfer to a large bowl and let cool for 10 minutes.
2. Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning
and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about
1/2 inch thick.
3. Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp
cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per
side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil
and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.
4. Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.
SERVES 4: 2 SHRIMP CAKES & 2 TBSP. MAYO EACH
Calories 322, Fat 15g (sat 3g), Cholesterol 213mg, Carbs 21g, Total sugars 5g (added 1g),
Protein 25g, Fiber 3g, Sodium 576mg, Potassium 457mg.
Nutrition bonus: Vitamin C (48% daily value), Vitamin B12 (21% dv), Vitamin A (19% dv),
Magnesium (16% dv).