Meantime I threw together the fixings for the salad, which you can find by clicking here, and by the time I was done with that I was ready to fry up the shrimp cakes. Heat up a little olive oil in a skillet and cook them until they are nice and golden on each side – about 3-4 minutes per side. The shrimp will cook through and the egg will hold everything together beautifully. Now pop them on plates with your pretty salad and some lemon wedges.
I’ll never say no to a good crab cake, but shrimp cakes? You are pretty dang good too, and since I always have shrimp in my freezer I think we shall be seeing you again soon.
Which just goes to show you, you can teach an old dog new tricks.
(This is apparently the Take-A-Nap-On-The-Rung-Of-A-Stool trick. Hey, you never know.)
Here’s the recipe!
Ingredients
Directions
Recipe adapted from Real Simple








framedcooks
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These look great!
My husband doesn’t love crab cakes like I do (Darn!!!!!) so maybe I’ll give this a go and see what he thinks
I bet he won’t be able to resist this one! I mean…shrimp!
I’ve never been much of a shellfish person but who could say no to such cute cakes as this!
Aren’t they sweet? I hope you give them a try.
This looks like something I want on my plate. Love this. Thank you.
My pleasure! Hope you love them.
This is on the menu for this weekend. I cook a lot of German dishes and bread crumbs are used often. When you say “bread crumbs” are you saying dry crumbs or fresh bread crumbs? I often grate fresh bread for my cooking and when I read a recipe like this, I get confused. No doubt, results can be different. Thanks. Susan
You are definitely right! For this one I used dry bread crumbs, which help absorb some of the moisture in the mixture and make it hold together better. Thanks for asking and I will make that note in the ingredients!