Shrimp Cakes With Carrot Slaw Recipe

Cooking Directions

• STEP 1.In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl.
• STEP 2.Add breadcrumbs, green onions, garlic, ginger, soy sauce, and sesame oil to the bowl. Mix well.
• STEP 3.Form the mixture into small patties and refrigerate for 30 minutes.
• STEP 4.Heat oil in a skillet over medium heat. Cook the shrimp cakes until golden brown on both sides.
• STEP 5.In a separate bowl, combine shredded carrots, cilantro, lime juice, and honey to make the carrot slaw.
• STEP 6.Serve the shrimp cakes with the carrot slaw on the side. Enjoy!

Cooking Tips

• Make sure to pulse the shrimp in the food processor until finely chopped, but not pureed.
• Refrigerating the shrimp cake mixture helps them hold their shape while cooking.
• Feel free to adjust the spices and seasonings according to your taste preferences.

Storage and Serving

• Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the shrimp cakes with a side of dipping sauce, such as sweet chili sauce or tartar sauce.
• Garnish with additional cilantro and lime wedges for extra freshness.