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Shrimp Cakes with Dorothy Lynch Sauce

Prep time: 20 Minutes
Cook time: 6 Minutes
Serves: 4

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Ingredients

1 lb. Shrimp, (raw, peeled and deveined)
1/2 c. green onions, chopped
1 T. fresh ginger, minced
1 T. toasted sesame oil
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. pepper
3 c. gluten free white rice, cooked
1 egg beaten
1 c. gluten free breadcrumbs
2 T. canola oil
1/4 c. Dorothy Lynch
1/2 c. Dorothy Lynch
1/4 c. sweet Thai chili sauce
2 T. honey

Prep time: 20 Minutes
Cook time: 6 Minutes
Serves: 4

The Method

Pulse Shrimp with green onions, ginger, sesame oil, garlic, salt & pepper in a food processor until finely chopped.
Transfer to a large bowl.
Gently mix in rice, 1/4 cup Dorothy Lynch, and egg until well combined.
Lightly pack mixture into 1/4 cup measures, turn out, then shape & smooth edges to form patties.
Place breadcrumbs in a shallow dish.
Lightly coat both sides of the patty and shake off excess.
Preheat a greased grill pan or skillet to medium-high heat.
Brush patties lightly with canola oil.
Cook patties 3 minutes per side or until golden and opaque color throughout.
In a separate bowl, mix Dorothy Lynch, Thai sauce, and honey to use on the side as a dipping sauce for shrimp cakes.

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The Original One

Home Style

The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.

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Light & Lean

The No Regrets One

All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?

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Dorothy Ranch

The Creamy One

A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”

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