Shrimp Cakes

With a Red Quinoa and Cucumber Salad

  • 20 min
600 calories and less
Spicy
Seafood
Gluten
Family Friendly
High in fiber
High Protein
Low Sodium
Let the ocean come to you with this fresh, light and healthy recipe. With a touch a lemon and a spicy sriracha sauce, we bet you'll fall for our shrimp cakes!
Shrimp cakes

Ingredients

250 g
Shrimp
1/2 cup(s)
Panko
1
Green Onion(s)
2 tbsp
Sriracha
1/2
Lemon(s)
2 tsp
Catalan
60 ml
Egg(s)
1
Cucumber(s)
2 tsp
White Sugar
1 tsp
Dijon Mustard
1
French Shallot(s)
1/4 cup(s)
Yogurt
1/2 cup(s)
Red Quinoa
1 cup(s)
Water for Quinoa (not included)
1 tbsp
Cider Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
529 kcal
Total fat
9 g
Saturated Fat
3 g
Sodium
467 mg
Total Carbohydrate
67 g
Fiber
7 g
Sugar
15 g
Proteins
43 g

Instructions

Recipe 2235, Step 1
1

Prepare the ingredients

Preheat oven to 400°F

Peel and chop the shrimps roughly. Thinly slice the green onion, the shallot and the cucumber. Quarter the lemon.

Recipe 2235, Step 2
2

Make quinoa and spicy sauce

Bring 1 cup of salted water (double for 4 ppl.) and quinoa to a boil in a pot, reduce the heat, cover and let simmer for 5-10 minutes or until all water has been absorbed.

In a small bowl, mix yogurt with half of the sriracha sauce.

Recipe 2235, Step 3
3

Make the shrimp cakes

In a bowl, mix the shrimps with the egg, the panko, half of the green onion, the catalan spices and remaining sriracha. Mix well and form small patties.

Recipe 2235, Step 4
4

Make the salad

In a bowl, mix cucumber slices, cooked quinoa, shallot, vinegar, sugar and dijon. Cover and let rest in the fridge.

Recipe 2235, Step 5
5

Cook the shrimp cakes

On a baking tray lined with parchment paper, place the shrimp cakes. Put in the oven and bake for 15 minutes, until golden and cooked through. Set aside.

Recipe 2235, Step 6
6

Serve

Serve the shrimp cakes with spicy sauce, cucumber and quinoa salad. Garnish with green onions and lemon wedges.