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Spicy Shrimp Cakes with Peach Mango Habanero Sauce


$ 7.99


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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