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Spicy Shrimp Cakes with Peach Mango Habanero Sauce



Homemade shrimp cakes loaded with onions, garlic and bell peppers are pan fired until golden brown and crispy and served with our sweet & spicy Peach Mango Habanero Sauce for a fantastic main dish, appetizer, or salad topper. 


1 lb. medium Shrimp, peeled and deveined
Cooking spray
1 cup Red bell pepper, finely chopped
1 Garlic clove, minced
1/4 cup Green onions, thinly sliced
3 Tbsp. Light mayonnaise
1 Tbsp. Lime juice, fresh
1 1/2 tsp. Hot sauce
1/2 tsp. Salt
1 large Egg
1/4 cup Cilantro, chopped, fresh
1 1/4 cup Panko (Japanese breadcrumbs), divided
2 Tbsp. Olive or canola oil
1 3/4 cup Robert Rothschild Farm Peach Mango Habanero Sauce



To prepare cakes, place shrimp in a food processor; pulse 10 times or until finely chopped. Set aside.

Heat a large non-stick skillet over medium heat. Coat pan with cooking spray. Add bell pepper to pan; sauté 3 minutes. Add garlic to pan; sauté for 1 minute. Remove from heat. Place bell pepper mixture in a large bowl. Add shrimp, green onions, and the next 6 ingredients (through egg), stirring well. Stir in cilantro and 1/4 cup panko.

Divide shrimp mixture into 10 equal portions, shaping each portion into a 1/2-inch-thick patty. Dredge both sides of patties in remaining 1 cup panko. Chill at least one hour or overnight if preparing ahead of time.

Heat pan over medium-high heat. Coat pan with cooking spray. Add half of oil, then 5 cakes to pan; cook 4 minutes on each side or until browned. Remove from pan; cover and keep warm. Repeat procedure with remaining cakes.

Serve 1 - 2 cakes topped with Peach Mango Habanero Sauce.

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