Instant Pot Shrimp Cakes with Chili Lime Sauce

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Posted by in Recipes on Feb 11, 2020 . .
Here's a non-Instant Pot recipe that's a winner....
 
Shrimp Cakes with Chili Lime Sauce
 
I LB uncooked, peeled cleaned, roughly chopped shrimp
1 large egg
1 green onion, chopped 
2 TBS fresh lemon juice
1 TBS Olive Cart Jalapeno Cilantro Mustard
2 tsp Chipotle Avocado oil or other 'hot' oil if non-smokey flavor desired
1/2 tsp salt
freshly ground black pepper
 
2 Cups panko
3 TBS Avocado oil
 
*Chili Lime Sauce follows
 
To chopped shrimp add egg, chopped onion, lemon juice, mustard, pepper oil, salt and pepper. Mix well. Add 1 cup panko and lightly toss together. Form into twelve 3" diameter cakes and roll in remaining panko. Transfer to lined baking sheet and refrigerate 10 minutes. Heat Avocado oil and working in batches, fry cakes until cooked through and golden brown on both sides, about 6 minutes. (add more oil if needed) Spoon 3 TBS Chili Lime sauce onto each of 6 plates and place 2 Shrimp cakes on each. Serve immediately.
 
Chili Lime Sauce
 
1/4 cup dry wine or dry vermouth
1/4 cup fresh lime juice
1 TBS peeled, chopped fine fresh ginger
1 TBS minced shallot
1/3 cup coconut milk (or heavy cream)
2 TBS chili-garlic sauce
6 TBS cold, unsalted butter cut into 1/2 pieces
 
Combine first 4 ingredients in small saucepan. Boil over high heat until reduced by half, 3 minutes. Add coconut milk and bring back to boil and reduce again about 2 minutes. Reduce heat to low and mix in chili-garlic sauce. Add butter, one piece at a time until sauce is slightly thickened.
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