1 lb peeled & deveined cooked shrimp, tails removed
1 egg
6 green onions, thinly sliced
¼ cup all purpose flour
2 tsp seafood seasoning blend
For the sauce:
1 lime
1/3 cup mayo
1 tblsp honey
1 tsp seafood seasoning
For the sauce, shred 2 tsp peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayo, remaining seafood seasoning & honey. Set aside.
Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour & 2 tsp seafood seasoning. In a large skillet heat ¼ cup cooking oil over medium heat. In 1/3 cup portions, carefully drop shrimp mixture in hot oil. Slightly flatten with spatula. Cook for 3 minutes on each side or until golden & heated through. Repeat with remaining shrimp mixture. Makes about 8-10.
{Food for Thought}
The shrimp mixture will be fairly loose so you need to carefully drop it in the oil & bring your cup or spoon all the way down to the pan. But if you think it's too loose then add just a bit more flour. I used a 1/3 cup measuring spoon which is ideal. When you flatten it slightly with the spatula a little of the mixture might break loose. Just lightly pat it back in.
1 egg
6 green onions, thinly sliced
¼ cup all purpose flour
2 tsp seafood seasoning blend
For the sauce:
1 lime
1/3 cup mayo
1 tblsp honey
1 tsp seafood seasoning
For the sauce, shred 2 tsp peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayo, remaining seafood seasoning & honey. Set aside.
Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour & 2 tsp seafood seasoning. In a large skillet heat ¼ cup cooking oil over medium heat. In 1/3 cup portions, carefully drop shrimp mixture in hot oil. Slightly flatten with spatula. Cook for 3 minutes on each side or until golden & heated through. Repeat with remaining shrimp mixture. Makes about 8-10.
{Food for Thought}
The shrimp mixture will be fairly loose so you need to carefully drop it in the oil & bring your cup or spoon all the way down to the pan. But if you think it's too loose then add just a bit more flour. I used a 1/3 cup measuring spoon which is ideal. When you flatten it slightly with the spatula a little of the mixture might break loose. Just lightly pat it back in.
By the time you flip them they will be in tact but just to make sure, I used two spatulas & the side of the pan. Otherwise, these really are very easy to make. I also added a bit of garlic powder to the mixture.
I could take or leave the sauce so if you don’t feel like being bothered, just buy a nice seafood aioli to go on the side. These were also surprisingly amazing the next day after the flavors blended more.
I could take or leave the sauce so if you don’t feel like being bothered, just buy a nice seafood aioli to go on the side. These were also surprisingly amazing the next day after the flavors blended more.
