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Shrimp Cakes with Horseradish Dill Sauce

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1 pound shrimp, about 2 cups when chopped
1/2 cup plain bread crumbs, divided
1/4 cup celery, minced
2 Tbsp. green onion, minced
1 Tbsp. Kikkoman® Less Sodium Soy Sauce
1 Tbsp. lemon juice
1 tsp. fresh dill, chopped

For the Sauce:
1/2 cup light sour cream
1 tsp. prepared horseradish
1/2 tsp. fresh dill, chopped


To make the sauce, mix together sour cream, horseradish and dill. Refrigerate.

Chop shrimp in food processor leaving small chunks intact. Mix together shrimp, celery, soy sauce, dill and lemon juice. Add breadcrumbs, 1 tablespoon at a time to reach desired consistency (about 2 tablespoons).
Form into 4 shrimp cakes. Cover cakes with bread crumbs.
Fry in oil in a skillet on each side about 4 minutes over medium heat turning once until golden brown and thoroughly cooked. Shrimp cakes can be alternatively sprayed lightly with cooking spray and baked at 350 for about 30 minutes until thoroughly cooked.
Serve with a dollop of horseradish dill sauce on the side.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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