SHRIMP CAKES SERVED OVER CRISPY RICE & HOMEMADE SPICY MAYO

4 Servings

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Nutrition

460 Calories

27g Protein

Ingredients

Shrimp Cakes:

1 lb shrimp rinsed, deveined, shell removed

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Kosher salt to taste

Black pepper to taste

1 egg beat

1/2 cup panko breadcrumb

3 green onions sliced

Toppings & The Rest:

Iceberg lettuce chopped

Carrot julienne cut

1 cup uncooked rice cooked according to packaging

2 tbsp olive oil

Green onion for garnish

sesame seeds for garnish

Sauce:

1/3 cup mayo (olive oil base)

2 tbsp sriracha

1 1/2 tbsp tamari

1/2 tsp sesame oil

Preparation

1. Shrimp Cakes:

   1. Prepare shrimp according to instruction. Move to a cutting board and chop shrimp into a ground texture. Add shrimp, paprika, garlic powder, onion powder. kosher salt, black pepper, egg, green onion and panko bread crumb to a bowl. Incorporate ingredients well

   2. Create cakes (should make between 6 and 8). Put olive oil (as needed) in a pan on medium heat. Add shrimp patties and cook for about 10 -12 minutes, flipping halfway until fully cooked. Set to the side

2. Toppings & The Rest:

   1. Rinse and cut vegetables accordingly. Set to the side

   2. Prepare rice - cook according to package, set to the side. Once cooled, form "buns" with the rice and place in the freezer to set. Add olive oil to a small pan on medium / medium high heat*. Add rice buns to the pan. Flip and/or remove rice once crispy. Set to the side

3. Sauce:

   1. Add all ingredients to a bowl and mix well

4. Prepare plate - add crispy rice, shrimp, lettuce & carrot, spicy mayo, sesame seeds & green onion

   
   

   *NOTE: Watch the olive oil does not burn in this step on high heat