Get ready to transport your taste buds to the sun-drenched coastlines of Spain with these irresistible Mint and Oregano Mojo Shrimp Cakes! Imagine crispy, golden-brown seafood delights that crackle with every bite, bursting with fresh herbs and ocean-fresh flavors. These aren't just ordinary shrimp cakes - they're a culinary adventure that will elevate your home cooking from mundane to magnificent, promising restaurant-quality taste in just 50 minutes.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 500g shrimp, peeled and deveined
- 1 cup breadcrumbs
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh oregano, chopped
- 2 eggs
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture, ensuring they will bind well with other ingredients.
- Finely chop the peeled and deveined shrimp into small pieces using a sharp knife or pulse briefly in a food processor, being careful not to over-process.
- In a large mixing bowl, combine the chopped shrimp, breadcrumbs, fresh mint, fresh oregano, eggs, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
- Using your hands, form the mixture into small, compact cakes approximately 2-3 inches in diameter and about 1/2 inch thick.
- Place the formed shrimp cakes on a parchment-lined tray and refrigerate for 15 minutes to help them firm up and hold their shape during cooking.
- Heat a large skillet or griddle over medium-high heat and add enough oil to create a thin, even layer for frying.
- Carefully place the shrimp cakes in the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy, with an internal temperature of 145°F (63°C).
- Remove the shrimp cakes from the skillet and drain on paper towels to remove excess oil.
- Serve hot, optionally garnished with additional fresh mint or oregano, alongside warm tortillas or a fresh salad.
Tips
- Moisture is the enemy of crispy shrimp cakes - always pat your shrimp completely dry before chopping.
- When processing shrimp, pulse briefly to maintain a chunky texture that helps bind the cakes.
- Refrigerating the formed cakes for 15 minutes is crucial for helping them hold their shape during frying.
- Use a medium-high heat to achieve that perfect golden-brown exterior without burning.
- Check the internal temperature reaches 145°F (63°C) to ensure the shrimp is fully cooked.
- Don't overcrowd the pan - fry in batches to maintain optimal oil temperature and crispiness.
- Fresh herbs make a massive difference - use high-quality, freshly chopped mint and oregano for maximum flavor impact.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 220mg
