Recipe courtesy of Melissa Gaman for Food Network Kitchen

Crispy Shrimp Cakes with Seaweed Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
If you choose to make this recipe at home, be sure to look for prepared seaweed salad at the sushi or fish counter of your local supermarket. Tossing it with crisp lettuce and just a bit more vinegar and sesame oil stretches the seaweed into a different kind of salad that’s light, vibrant and makes the perfect side for crispy shrimp cakes.



  1. Preheat the oven to 400˚ F. Line a baking sheet with foil. Put half the shrimp in a food processor and process until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, the egg, sriracha mayonnaise, 1 tablespoon sesame oil, the scallion, ginger and a pinch each of salt and pepper. Process until well mixed but chunky. Drop into 8 mounds on the baking sheet and shape with damp hands into 8 patties, about 3 inches in diameter and 1/2 inch thick. Freeze until firmed up slightly, about 5 minutes.
  2. Put the remaining 1/2 cup panko in a shallow dish. Heat the vegetable oil in a large ovenproof nonstick skillet over medium heat. Coat the shrimp patties in the panko on both sides and cook until golden, about 2 minutes per side. Transfer the skillet to the oven and cook until the patties are cooked through, 5 to 7 more minutes.
  3. Meanwhile, toss the greens and seaweed salad in a large bowl with the vinegar and remaining 1 teaspoon sesame oil; season with salt and pepper. Serve the shrimp cakes with the salad, pickled ginger and sriracha mayonnaise.