Since I am such a big fan of crab cakes, I wanted to try it with shrimp. I also wanted to bake them to avoid the excess oils that come with frying. I’m working to incorporate some healthier practices in my cooking while maintaining the adventure I strive each and every time I step foot in the kitchen. This southwest variety of shrimp cakes certainly fit the bill and they are very easy to make when you are in that weekday time crunch.
1 teaspoon shallot, chopped fine
Combine all ingredients and press into 6 cakes by rolling the mix into balls then carefully pressing them down to form a cake the shape and thickness of a slider.
Place the shrimp cakes on a sheet of parchment paper on a cooking sheet and bake for 13-15 minutes until toasted brown on the outside.
These would be delicious served on a bed of mixed greens with a light dressing, such as raspberry vinaigrette or a creamy cilantro like you can get at Cafe Rio. The southwest flavors are delicious and not overpowering. The best part aside from the taste is that these shrimp cakes are so easy. They can be whipped up really quick for a satisfying meal.