Mini Shrimp Cakes with Horseradish-Chile Mayonnaise | Midwest Living

Mini Shrimp Cakes with Horseradish-Chile Mayonnaise

Mini Shrimp Cakes with Horseradish-Chile Mayonnaise

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  • Makes: 20 servings
  • Prep 45 mins
  • Chill 1 hr
  • Cook 6 mins per batch

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  • 1 1/2 pounds fresh or frozen shrimp in shells
  • 1 egg, slightly beaten
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red sweet pepper
  • 1/4 cup whipping cream
  • 1/4 cup bottled chile sauce
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon snipped fresh dill or 1/4 teaspoon dried dillweed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon cayenne pepper
  • 1 cup fine dry bread crumbs
  • 1/2 cup yellow cornmeal
  • 2 tablespoons cooking oil
  • 1 tablespoon butter
  • Horseradish-Chile Mayonnaise (recipe follows)


  1. Thaw shrimp, if frozen. Peel and devein shrimp. Place a steel blade in food processor. Add shrimp, half at a time. Cover and process with 10 on/off turns or until mixture is lumpy. Set aside. Repeat with remaining shrimp.
  2. In a medium bowl, combine egg, soft bread crumbs, onion, sweet pepper, whipping cream, chile sauce, parsley, chives, dill, sage, salt, thyme and cayenne pepper. Stir in shrimp.
  3. In a shallow plate, combine dry bread crumbs and cornmeal. Drop shrimp mixture by rounded tablespoons into crumbs. Using 2 forks, turn to coat shrimp mixture with crumb mixture. Shape gently with your hands to form 2-inch patties, about 1/2-inch thick. Arrange on waxed paper-lined baking sheets. Cover and chill at least 1 hour or up to 24 hours.
  4. Just before serving, in large nonstick skillet, heat oil and butter over medium heat. Add shrimp cakes in batches and cook about 3 minutes per side or until golden brown. (Add more oil and butter as needed.) Drain shrimp cakes on paper towels. Transfer to a baking sheet and keep cakes warm in a 300 degrees F oven while preparing the remaining cakes. Serve with Horseradish-Chile Mayonnaise.

Make Ahead Tip

  • Make-Ahead Tip: To make ahead, prepare and cook the shrimp cakes as directed. Wrap and chill for up to 24 hours. Reheat in 375 degrees oven about 10 minutes.

Horseradish-Chile Mayonnaise


  • 1 cup mayonnaise
  • 4 teaspoons prepared horseradish
  • 1 tablespoon lime juice
  • 1 tablespoon bottled chile sauce
  • 4 teaspoons bottled Oriental hot chile sauce or bottled hot pepper sauce


  1. In a small bowl, combine mayonnaise, horseradish, lime juice, chile sauce and Oriental hot chile sauce. Cover and chill until serving time. Makes about 1 cup.

Nutrition Facts

(Mini Shrimp Cakes with Horseradish-Chile Mayonnaise)

Servings Per Recipe 20, Thiamin (mg) 0, Fat, total (g) 13, vit. C (mg) 6, carb. (g) 10, vit. A (IU) 243, iron (mg) 1, pro. (g) 7, Folate (µg) 8, Polyunsaturated fat (g) 6, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 63, calcium (mg) 40, cal. (kcal) 186, Potassium (mg) 84, sodium (mg) 366, sugar (g) 1, fiber (g) 1, Cobalamin (Vit. B12) (µg) 0

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