As of today, April 8th, I’m now on my fifth day of being unemployed. Between bouts of frantic job hunting and emailing just about everyone I know, my mind wanders to something very dear to me: food. To be precise, “what will I be cooking for dinner?”
I stumbled upon the lovely Sam Hopper’s Coconut Shrimp Cake recipe on Instagram yesterday (her bacon lattice avocado sandwich looks absolutely, on point) and decided that today would be the day. After letting it gather dust in the cupboard of my kitchen, I would finally get some use out of my Cuisinart 8-cup Food Processor. With my handy food processor, the shrimp cakes were a breeze to make and probably only took 20-30 mins from beginning to nom.
As an aside, the Cuisinart food processor is available everywhere but I purchased mine at Sur la Table as I absolutely lovelovelove that place. Sur la Table has some awesome sales, periodically, and is a great place to go when one feels like doing a little kitchen splurging.
Back to the shrimp cakes. I made a few tweaks to the shrimp cakes recipe as most recipes I found were on paleo sites and therefore called for the use of coconut flakes and coconut oil both of which are not kept in my kitchen. The final result? They were boyfriend-approved and my tummy was happy, so I’d say it was a success.
Any suggestions on how to improve these shrimp cakes? I’m all ears!
Sriracha Panko Shrimp Cakes
What you’ll need:
- 1 lb of (defrosted) peeled + deveined shrimp
- approx. 1 cup of panko (I suppose coconut flakes or bread crumbs would easily work too)
- 1/4 cup of diced chives
- 1 large egg
- sriracha – a dash, or a few depending on your taste preference
- 2-3 tbsp of coconut oil for cooking
- salt and pepper to taste
What to do:
- Add the uncooked shrimp into the food processor. Using the “pulse” option, process until the shrimp is finely chopped (I may have overdone it a little).
- Transferring the shrimp into a large bowl, add the chives, egg, dash(es) of sriracha, 3/4 cup of panko, and salt + pepper.
- Mix until everything is evenly combined.
- Using a large spoon (or utensil of choice), form your shrimp patties. The mixture should result in 8-ish patties (as seen below).
- Gently coat both side of the patties with the remaining panko.
- Meanwhile, heat up the coconut oil in a large skillet and when it’s hot, drop the patties.
- Cook on both sides, generally around 2-3 mins per side (although I err on the side of caution), until golden brown/crisp.
- Serve while hot, and omnomnom away! I chose to serve the shrimp cakes with a bacon and balsamic vinaigrette salad as, a) bacon is awesome, and b) the salad makes up for anything unhealthy I might’ve eaten during the day (or at least that’s what I’d like to think).