Shrimp Cakes

With a Red Quinoa and Cucumber Salad

  • 20 min
600 calories and less
Family Friendly
High in fiber
High Protein
Seafood
Low Sodium
Spicy
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!

Allergens: Sulphite, Egg, Mustard, Shellfish, Dairy, Wheat
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.