Name: Portuguese Club Of Vancouvers Shrimp Patties Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb raw shrimp, peeled and deveined; 0.5 cup yellow onion, finely chopped; 0.25 cup green bell pepper, finely diced; 2 tbsp fresh cilantro, finely chopped; 3 cloves garlic, minced (about 3 cloves); 1 tbsp fresh lemon juice; 1 tsp Portuguese piri-piri or hot paprika; 0.5 tsp sweet smoked paprika; 0.25 tsp ground cumin; 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 each egg, large; 0.5 cup panko breadcrumbs; 0.25 cup all-purpose flour (for shaping); 0.5 cup vegetable oil (for frying); 2 tbsp fine cornmeal (optional for slight crisp); 4 each lemon wedges; 0.5 cup Portuguese-style aioli or tartar sauce; 1 tbsp chopped parsley or cilantro (garnish)

Method

Shrimp mixture

Prepare shrimp

Pat the shrimp dry with paper towels. Roughly chop into small pieces (about 1/4-inch) — you want some texture but avoid a purée.

Combine aromatics and spices

In a medium mixing bowl, add the chopped onion, diced green pepper, minced garlic, chopped cilantro, lemon juice, piri-piri (or hot paprika), smoked paprika, cumin, salt, and black pepper. Stir to combine.

Mix shrimp into base

Add the chopped shrimp to the bowl with aromatics. Crack in the egg and add the panko breadcrumbs. Using a fork or your hands, mix until uniformly combined. The mixture should hold together when pressed. If it's too wet, stir in up to 1–2 tablespoons additional panko; if too loose, chill 10 minutes to firm up.

Form patties

Divide the mixture into 8 even portions (about 2 ounces / 56 g each). Lightly dust your palms with a tablespoon of flour and shape each portion into a compact round patty about 2.5–3 inches in diameter and 1/2 inch thick. Lightly press a small amount of flour or the optional cornmeal onto both sides of each patty to help form a light crust.

Coating & frying

Heat oil: In a large nonstick or cast-iron skillet, pour oil to a depth of about 1/8–1/4 inch (about 1/2 cup). Heat over medium-high heat until shimmering and a small pinch of flour sizzles immediately (about 350°F / 175°C). Reduce heat to medium to avoid burning.

Cook patties: Carefully place patties in the skillet in a single layer without crowding (work in batches as needed). Fry for 2.5–3 minutes per side, or until golden brown and cooked through. Gently press a spatula to ensure even contact; flip when edges are set and underside is golden.

Drain: Transfer cooked patties to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if cooking batches.

Serving & optional sauce

Serve: Arrange shrimp patties on a platter. Spoon Portuguese-style aioli or tartar sauce alongside or spread beneath patties. Garnish with chopped parsley or cilantro and serve with lemon wedges for squeezing over.

Storage: Refrigerate leftover patties in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crispness.