Shrimp Cakes with Chili-Lime Cream Sauce

Here you go, Mike. ┬áIf I could only eat one thing for the rest of my life (AND if shrimp didn’t have so much cholesterol), I would be happy to just eat these!
Shrimp Cakes
  • 16 uncooked large shrimp (about 1 pound), peeled, deveined
  • 1 large egg
  • 1 green onion, sliced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 2 tablespoons (or more) peanut oil

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.


  • 1/4 cup dry white wine
  • 1/4 cup fresh lime juice
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon minced shallot
  • 1/3 cup whipping cream
  • 2 tablespoons chili-garlic sauce*
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into 1/2-inch pieces

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.

Bon Appetit, September 2005

2 Responses to “Shrimp Cakes with Chili-Lime Cream Sauce”
  1. Mike says:

    My bestest and most favoritist of all Cafe Barber recipe’s. We’ve taken to doubling the recipe and freezing the shrimp cakes for quicker shrimp cake frenzies at a later date.

  2. Kim says:

    What other fish would you suggest using the chili lime sauce for? My dad raves about it (I bet you’re shocked!) but I’m not a fan of shrimp. I thought I’d try it with something else.


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