Crispy Potato-Shrimp Cakes With Spicy Aioli

“Ready, Set, Cook! Special Edition Contest Entry: Crispy shrimp and potato cakes enhanced by a spicy aioli, served over spinach leaves - colorful and delicious!”
10 potato/shrimp cakes

Ingredients Nutrition

  • 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
  • 2 cups cooked shrimp, chopped
  • 3 egg whites, beaten until foamy
  • 12 cup green onion, minced
  • 14 cup red bell pepper, minced
  • salt & freshly ground black pepper, as desired
  • 12 cup mayonnaise
  • 12 cup seafood cocktail sauce
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon canola oil
  • 1 (5 ounce) package baby spinach leaves


  1. Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve.
  2. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator.
  3. Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet – do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked.
  4. Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings.
  5. Note – I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish – equally tasty.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a