Seafood-forward recipes were my promise for 2018, so here’s another one you don’t want to miss. Shrimp is so versatile, high in protein, virtually no fat — with the exception of some heart-healthy omega-3 fatty acids — and satisfying yet very low in calories. Shrimp tops the list for convenience. Keep it in your freezer so it’s always handy for a last minute meal. And if you forget to defrost it before you leave for work, which I always do, just a quick rinse under cold, running water and you’re ready to cook.
Spicy Shrimp Cakes with Creamy Yogurt Dressing
- 2 tablespoons red curry paste
- 1 tablespoon lemon or lime juice
- 3 eggs
- 4 scallions, chopped, saving some green tops for garnish
- ¼ teaspoon salt
- 1 ½ pounds raw shrimp, peeled and deveined and chopped
- ½ cup whole wheat panko
- Yogurt Sauce
- ½ cup nonfat plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon whole grain mustard
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- In a medium bowl, whisk together curry paste, lemon or lime juice, and eggs.
- Stir in scallions (reserving some chopped green scallion tops for garnish), salt, shrimp and panko.
- Heat a large nonstick skillet over medium heat. Spray with cooking spray and add 1-2 teaspoons canola oil.
- Add a scoop of shrimp mixture to skillet. Repeat with additional scoops to make about three 4-inch shrimp cakes. Flatten slightly and cook until browned and cooked through, about 3-4 minutes per side.
- Repeat with remaining shrimp mixture. Makes about 8-9 shrimp cakes.
- For yogurt sauce, add all ingredients to a small bowl and whisk until combined. Drizzle over shrimp cakes and garnish with chopped scallions.
Nutrition Note: 3 ounces of cooked shrimp weighs in at only 100 calories with 20 grams of protein. Shrimp is an excellent source of iodine, selenium and vitamin B12. If you’re worried about the cholesterol in shrimp, don’t be. Studies have demonstrated that dietary cholesterol, the cholesterol found in animal foods, has little effect on the level of cholesterol in your blood.