Shrimp Cakes

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  1 lbs Shrimp
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  0.8 cup Bread Crumbs, Panko, Dry
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  0.3 cup Bell Pepper
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  3 tbsp Chives, Fresh
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 1/4 teaspoon pepper
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  2 Egg, Whole, Large(88g)
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  1 tsp Orange Zest
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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Pulse the raw shrimp in a food processor until coarsely chopped, about 30 seconds — do not process into a paste.
2. 2Transfer the shrimp to a large bowl and add the panko breadcrumbs, finely diced red bell pepper, chives, eggs, salt, pepper, and lemon zest. Stir gently until just combined.
3. 3Divide the mixture into 6 equal portions and form each into a patty about ¾ inch thick. Place on a plate and refrigerate for 10 minutes to help them hold their shape.
4. 4Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. 5Add the shrimp cakes in a single layer — work in batches if needed — and cook 4–5 minutes until the bottom is deep golden brown and set.
6. 6Carefully flip each cake and cook the second side 4–5 minutes until golden brown and the shrimp is firm and opaque throughout with no translucent centers.
7. 7Divide the shrimp cakes evenly into 6 airtight meal-prep containers. Cool to room temperature before sealing and refrigerating.