These deliciously moreish shrimp patties are full of rice, bell pepper, celery, the flavors of Old Bay, and course, perfectly juicy shrimp. Covered in breadcrumbs then air-fried, they are crunchy and crisp and need a delicious dipping sauce. They are the ideal snack or light dinner on a summer’s evening, so read on to discover my recipe!
Patties are such a great way to raid the fridge. You might have some leftover veggies which need cooking, so what could be better than a quick chop and mixing them with shrimp, seasoning, and sticky sushi rice? My shrimp patties recipe is a quick and easy solution for that well-known craving for an afternoon snack, or you can make them as dinner party canapes with a lemon mayonnaise dip. Alternatively, serve them for dinner in summer, along with a light salad.
Best of all, they are made in the air fryer, so they are cooked incredibly quickly with the bonus of a perfectly golden and crispy coating without any health risks! So, if you’re eager to try my air-fried shrimp patties recipe, keep reading!
WHAT MAKES THE PERFECT SHRIMP PATTY?
Shrimp is one of the world’s favorite foods from the sea. They come in different sizes, from tiny baby shrimp to jumbo tiger prawns. Yet all are delicately sweet and can be complemented by a range of powerful flavors. Some of the best well-known combinations with shrimp are garlic (especially lots of garlic butter), chili, coconut, and citrus. Meanwhile, it can be served with any vegetables to create delicious paring.
In my shrimp patties recipe, I combine the shrimp with garlic, onion, celery, and bell pepper for flavor and crunch, then add Worcestershire sauce for a bit of a kick! It’s such an excellent condiment to have your store cupboard as it adds a touch of umami.
Now, you might wonder what the binder in my shrimp patties is – what keeps all the ingredients together? I use sushi rice.
Don’t be intimidated because it’s effortless to cook and use. Sushi rice is essentially Japanese short-grain white rice that is unique because it can be easily molded into shape when cooked. This will keep all the other ingredients safely intact and easy to roll in breadcrumbs.
- Rinse your rice in a sieve until all the excess starch runs out and the water is clear. If you have more time, I recommend you soak your rice for 30 minutes to make sure all the starch is removed.
- Cook in either a rice cooker or on the stove. If you use the stovetop option, cover the rice in water and stir them together. Cover with a lid and bring to a simmer. Reduce the temperature and cook for 15-20 minutes, keeping the lid on.
- When the time is up, all the water should have been absorbed into the rice which should now be tender.
- Feel free to season the rice with a little salt.
Finally, what the last ingredient makes my shrimp patties so perfect? Old Bay seasoning. To cook it, follow these quick, simple steps:
Gustav Brunn created a seasoning blend, a Jewish-German. He noticed the local fishers were mixing their spice blends. So he experimented and came up with Old Bay which he recommended as a seasoning for shrimp and crab. The mixture combines celery salt, red and black pepper, and paprika and is now a staple for shrimp dishes!
AIR FRYER BAKING
You may already know how much love I have for my air fryer. If not, and you’re not sure if an air fryer is the best buy for you, check out my blog post on the 5 Benefits of Using an Air Fryer to find out how useful they are!
Not only do they cook your food incredibly quickly, but the results are spectacular – fries emerge golden and crunchy, chicken wings are juicy and tender under a crisp skin, and my shrimp patties are no exception. The breadcrumb crust is perfectly golden, and every bite is crispy with a meltingly soft center.
Thanks to the air fryer’s efficient cooking, the heat surrounds the food evenly, plus the small space means there is more intensity for the heat.
Meanwhile, if you love foods like fries and chicken drumsticks but hate the associated health disadvantages, I recommend buying an air fryer. Air fryer foods have 70-80% fewer calories than their deep-fried counterparts. Instead of cups of oil, you’ll only need a tablespoon or just oil spray.
I’m not going to lie, but I am now craving these shrimp patties! I hope you enjoy my recipe as much as I do!
AIR-FRIED SHRIMP PATTIES
- ½ pound Shrimp deveined and peeled
- 2 cups Sushi rice cooked
- ¼ cup Red bell pepper chopped
- ¼ cup Celery chopped
- ¼ cup Green onion chopped
- 2 teaspoon Worcestershire sauce
- ½ teaspoon Salt
- ½ teaspoon Garlic powder
- ½ teaspoon Old Bay seasoning
- ½ cup Plain bread crumbs
- Cooking spray
- First, chop the shrimp finely, put it in a medium bowl with all the ingredients except the breadcrumbs and oil, and stir everything well together.
- Using your hands, shape the shrimp mixture into 6 to 8 equal-sized patties, making sure there are not too thick, approximately ½-inch.
- Pour the breadcrumbs onto a plate and roll the patties in them. Spray both sides with cooking spray. Place the patties in the air fryer basket. You may need to work in batches to avoid overcrowding.
- Air fry at 400ºF / 200ºC for 10 to 12 minutes, flipping the patties halfway through, or until the outside is crispy brown.
- Serve the patties warm, and with a light salad or vegetables.
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