Fish

Easy Shrimp Cakes with Yogurt Dill sauce is for Dinner.

Easy Shrimp Cakes with Yogurt Dill sauce takes 30 minutes to prepare.

Easy Shrimp Cakes with Yogurt Dill sauce takes 10 minutes to cook.

Easy Shrimp Cakes with Yogurt Dill sauce makes 5 servings.

The ingredients for Easy Shrimp Cakes with Yogurt Dill sauce are:

Shrimp Cakes
1 pkg frozen coldwater salad shrimp
2 large eggs
1 C panko (divided: 3/4 c and 1/4 c)
1 T Tony Chachere's Creole Seasoning
1/2 tsp salt (optional)
1/4 tsp pepper
3 T olive oil

Yogurt-Dill Sauce
1/2 C Plain Greek Yogurt
2 tsp lime juice
zest from small lime
1 tsp prepared horseradish
1/2 tsp garlic powder
1/2 tsp dill weed
1/4 tsp celery salt

Here is how you make Easy Shrimp Cakes with Yogurt Dill sauce:

Thaw shrimp.In food processor, add shrimp, eggs, 3/4 C panko, creole seasoning, salt, and pepper. Pulse until well blended.Put the rest of the panko in a pie plate. Form 10 balls with the shrimp mixture, flatten, and gently coat with the panko.Heat non-stick skillet with 2 T of olive oil. Place 5 cakes in the skillet after the oil is hot and brown on both sides; about 2-3 minutes each side. Remove and repeat with the other 5 cakes. You may need to add more oil.Serve with Yogurt-Dill sauce.For the sauce: Whisk all ingredients until well blended. Refridgerate until needed.Serving Size: makes 10 cakesNumber of Servings: 5Recipe submitted by SparkPeople user JPGLISSON.

The nutritional information for Easy Shrimp Cakes with Yogurt Dill sauce is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 239.1

• Total Fat: 12.5 g
• Cholesterol: 208.0 mg
• Sodium: 1,214.1 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 0.5 g
• Protein: 21.4 g