Jamaican Jerk Shrimp Cakes
If you love crab cakes, then these are going to be right up your alley. Crab gets expensive to eat regularly, but swapping crab for shrimp in this recipe allows you to enjoy these little guys any dang time you want. How great is that?! Pair it with the abundantly flavorful Jamaican Jerk Sauce and Marinade and you won’t be missing crab at all.
Shellfish not your thing? Swap the shrimp for a mild white fish, like tilapia, and you can make little fish cakes the same way. When I first heard of fish cakes I had no desire to even try them. To me there’s just nothing that sounds good about that (except for “cake”). Then I did, and they are delicious. Why did I wait so long? It’s a great way to change up just serving a filet of fish and make it into something unexpected. We typically eat them just as the little cakes, but you could also make them into burgers and serve on a bun or lettuce wrap.
This is a meal that you can whip up in about 15 minutes. You could also make them into smaller patties and serve as appetizers with the jerk sauce on the side. This recipe makes me miss a great Caribbean restaurant that was in Laguna Beach, Eva’s Caribbean Kitchen. When my husband and I lived in Orange County that place was on our list of musts. Because of all of the spices in Caribbean food, I found the leftovers to be even better than the night before. That’s saying a lot considering I’m not a big leftovers person. Uhh, so good!
Jamaican Jerk Shrimp Cakes
Ingredients
- 1 tablespoon avocado oil
- 1-pound shrimp, peeled and deveined
- ½ cup panko breadcrumbs or shredded coconut
- ½ cup mayonnaise
- ½ teaspoon pink Himalayan salt, or to taste
- ½ teaspoon black pepper, to taste
- 1 cup Jamaican Jerk Sauce and Marinade
Instructions
- Heat ½ tablespoon oil in a large pan over medium-high heat until oil is hot but not smoking.
- Season shrimp lightly with salt and pepper. Add in a single layer to the hot pan and cook on each side 2-3 minutes. Remove from heat to cool slightly.
- In a food processor add the shrimp and pulse until you reach a nice shredded consistency. Place the shrimp into a medium bowl.
- To the bowl add the breadcrumbs or coconut, mayo, salt and pepper. Mix until well combined. Form into four even cakes and let sit in fridge for 5 minutes.
- Heat ½ tablespoon oil, in the same pan used to cook the shrimp, over medium-high heat until hot but not smoking. Add cakes and cook on each side until golden brown, about 2-3 minutes per side.
- Top with jerk sauce and enjoy!
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