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Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise are perfect for a party!  They're easy to make and can be made ahead and reheated.



Total time

110 minutes




  • shrimp CAKES
  • 1¼ pounds medium shrimp (peeled and deveined)
  • 4 scallions, white and light green part only (finely chopped)
  • 2 tablespoons chopped fresh parsley, plus more for garnishing
  • ⅔ cup panko, plus more for dredging
  • ¼ cup mayonnaise
  • 1 large egg (beaten)
  • 1½ teaspoons Old Bay seasoning
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • freshly ground black pepper
  • oil, for frying
  • lemon wedges (for serving)
  • 1 cup mayonnaise
  • 1 jar (5-ounce) roasted red bell peppers, drained and patted dry
  • 2 cloves garlic (minced)
  • 2 scallions, white and light green part only (finely chopped)
  • 1 teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper (to taste)


  1. SHRIMP CAKES: Mince shrimp by hand or in a food processor until coarsely chopped. Transfer to a mixing bowl along with scallions, parsley, panko, mayonnaise, egg, Old Bay, Worcestershire, salt and black pepper. Mix well.
  2. Form into 12 even-sized cakes.
  3. Chill in the refrigerator for 1 hour or in the freezer for 20-30 minutes.
  4. Preheat oven to 325 degrees. Place a rack over a baking sheet.
  5. Place approximately 1/4-inch of oil in a skillet or saute pan. Heat over medium-high until shimmering.
  6. Dredge the shrimp cakes in panko and, working in batches, carefully place them in the hot oil. Brown 2 minutes per side or until golden. Place shrimp cakes on the rack set over a baking sheet. Repeat until all the cakes are browned.
  7. Place in the oven and bake 8-10 minutes or until cooked through to 165 degrees in the center.
  8. ROASTED RED BELL PEPPER MAYONNAISE: Combine all ingredients in a food processor or blender. Process until smooth.
  9. Garnish with chopped parsley. Serve shrimp cakes with mayonnaise and lemon wedges.

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