Pan-fried to golden perfection these shrimp cakes are crisp on the outside with tender pieces of tiny shrimp on the inside. Trust me, these shrimp fritters will disappear fast at any party, just don't forget the spicy mayo dipping sauce!
Add chopped shrimp, panko, beaten egg, lemon zest, mayo, tarragon, salt and sumac to a medium sized bowl. Stir everything together, using a wooden spoon, until just combined do not overmix.
Form into small patties about 1.5 inches in diameter and 1/2 inch thick. This recipe will make about 18 shrimp cakes/fritters. The fritters may be oddly shaped, that is ok!
Heat a skillet over medium heat, add a bit of avocado oil to the pan (or any kind of cooking fat will do here). Add shrimp cakes and cook for about 2 minutes on each side or until a dark golden-brown crust forms on the shrimp cakes. Do not overcook! The inside should be tender and moist with a crispy outer edge.
Remove from pan and sprinkle with flaky sea salt.
To make the sauce whisk together mayonnaise and hot sauce (I used cholula hot sauce, but tabasco, or sriracha, or franks red hot will also work, albeit they will all have a different flavor)
Serve shrimp cakes with lemon wedges and a dollop of spicy mayo
Notes
Recipe Tips!
Don't overmix the shrimp mixture. If you overmix the shrimp cakes will become dense. Mix just until the ingredients are combined to ensure you end up wtih a tender shrimp cake.
Don't skip the seasoning! The combination of sumac and tarragon is heavenly. You can easily use dried tarragon if you can't find fresh.
Spicy mayo is clutch! (is that what the kids say?) That little touch of creamy heat is the perfect balance to the sweet and citrusy shrimp cake.