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Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po’boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

This Story Originally Appeared On southernliving.com


Credit: Antonis Achilleos; Prop Styling: Lydia Pursell; Food Styling: Chelsea Zimmer

Recipe Summary

25 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine shrimp, butter, eggs, scallions, lemon zest, 3/4 cup of the panko, 1 tablespoon of the lemon juice, 1 1/2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3/4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.

  • Combine mayonnaise, horseradish, 1/2 teaspoon of the salt, and remaining 1/2 tablespoon lemon juice and 1/4 teaspoon paprika. Set aside.

  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1/8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1/8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.