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Sriracha Shrimp Cakes

Sriracha Shrimp Cakes

Though diners have welcomed a bottle of hot sauce to their tables for generations, none of that compares with the spicy sriracha from southeast Asia. It adds the perfect zing to anything involving Gulf shrimp.

Serves four


  • ½ cup Good-quality real mayonnaise
  • 2 tbsp. Sriracha hot sauce
  • 1 lb. Texas Gulf shrimp, cooked, peeled and deveined
  • 3/4 cup Panko breadcrumbs
  • 2 Large eggs, lightly beaten
  • ¼ cup Green onions, finely chopped
  • 1 tbsp. Dehydrated onion
  • 1 tbsp. Dried parsley
  • 1 tsp. Lemon zest
  • ¾ tsp. Smoked paprika
  • 1 tsp.Salt
  • ½ tsp.Black pepper
  • ½ tsp.Red pepper, crushed
  • Extra-virgin olive oil
  • Lemon wedge, for garnish
  • Chopped green onions, for garnish


Combine the mayonnaise and ½ the sriracha in a bowl until the mixture is an orange-pink color. Set in the refrigerator.

In a large bowl, fold together the chopped shrimp, breadcrumbs and eggs. Add the remaining sriracha, green onions, dehydrated onion, parsley, lemon zest, smoked paprika, salt, black pepper and crushed red pepper to form a smooth, slightly spicy batter.

Form the mixture into patties, pressing just hard enough that the cake holds together, and pan-fry in olive oil until golden brown on both sides.

Add more olive oil to the skillet as needed.

Serve with a dollop of the sriracha mayonnaise, garnishing each shrimp cake with a lemon wedge and green onions.

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