Shrimp Cakes with Scallion Dip

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1/2 cup mayonnaise

1/2 cup chopped fresh parsley

1 scallion, roughly chopped

1 small clove garlic, grated

2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

1 pound medium shrimp, peeled and deveined

1 cup panko breadcrumbs

1 large egg, lightly beaten

1/2 teaspoon grated lemon zest

3 tablespoons vegetable oil, plus more for forming

1 5-ounce package mixed greens (about 6 cups)

4 radishes, thinly sliced


  1. Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
  2. Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
  3. Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
  4. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.