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5 from 2 votes
Tequila Lime Shrimp Cakes
Tequila Lime Shrimp Cakes with Avocado Sauce
Prep Time
20 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
 

Tequila Lime Shrimp Cakes are just so packed with flavor and texture, using homemade herb lime mayo as a binder. A spicy avocado sauce completely makes it! 

Course: Main Course
Cuisine: American
Keyword: Shrimp Cakes, Tequila Lime Shrimp Cakes
Servings: 5 cakes
Calories: 757 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
For The Herb Lime Mayo
  • 1 whole lime zested and juiced
  • 1 whole egg yolk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon water
  • 1/2 teaspoon dried parsley leaves
  • 1/4 teaspoon dried tarragon
  • 1 pinch salt
  • 1 cup canola oil
For the Shrimp Cakes
  • 1 pound shrimp peeled and deveined, chopped small
  • 1 whole lime zested and juiced, plus additional lime wedges for garnish
  • 1/4 cup tequila
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 cup breadcrumbs plus 1 cup for coating
  • 2 whole eggs
  • 1 whole shallot peeled and minced
  • 1/4 of a red bell pepper seeds removed and minced
  • 1 pinch salt
  • canola oil as needed for pan frying
For the Avocado Sauce
  • 1 whole avocado peeled, pitted and mashed
  • 1 whole lime juiced
  • 1 dash water
  • 1 dash Sriracha
  • 1 pinch salt
Instructions
  1. First, prepare the homemade herb lime mayo. Wrap a mixing bowl in a cold, wet towel. Add the lime zest, lime juice, egg yolk, mustard, water, dried parsley, dried tarragon and salt. Whisk them all together well. While still whisking, slowly pour in the oil until the mixture comes together into a rich mayo. Cover the bowl and set it aside in the refrigerator.
  2. Marinate the shrimp next, Combine the shrimp, lime zest, lime juice, tequila, smoked paprika and chili powder in a large mixing bowl. Stir it together and cover the bowl. Let it marinate in the refrigerator for 20 minutes. When the 20 minutes is up, drain the marinade from the bowl. Add the herb lime mayo you had set aside, the breadcrumbs, eggs, shallot and red bell pepper. Mix it all together thoroughly with clean hands.
  3. Form the mixture into five fairly large shrimp cakes. Coat each of them in the additional cup of breadcrumbs and set them aside on a plate. Let them set for 10 minutes. While they set, make the avocado sauce. In a bowl simply stir the mashed avocado, lime juice, water, Sriracha and salt together. Voila, easy avocado sauce! Set the sauce aside.
  4. Now it's time to bring it all together! In a large stainless steal skillet, heat up a fairly deep layer of canola oil. It should be about 2-3 inches deep. Once it is hot get the shrimp cakes in the pan, in batches if necessary. Let them get golden on the first side for 3 minutes, then flip them to do the same on the other side. Remove them to a plate lined with paper towel to blot them when they're done.
  5. Scoop a big dollop of the avocado sauce on a plate, then place a cake on top of it. Garnish with additional lime wedges and serve immediately! They're great with a side of salad.
Nutrition Facts
Tequila Lime Shrimp Cakes with Avocado Sauce
Amount Per Serving (1 shrimp cake)
Calories 757 Calories from Fat 505
% Daily Value*
Fat 56.1g86%
Saturated Fat 6.1g38%
Cholesterol 237mg79%
Sodium 488mg21%
Potassium 398mg11%
Carbohydrates 35.7g12%
Fiber 5.8g24%
Sugar 4.3g5%
Protein 25.6g51%
Calcium 70mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.