Two Shrimp and Rice Patties on a plate with Creamy Cilantro Sauce in the background.

Shrimp and Rice Patties with Creamy Cilantro Sauce

"Rice to the Rescue!" Recipe Contest Winner - Daljeet Singh

  • Servings
  • Serving Size
    2 patties


  • 1 cup cilantro leaves, chopped
  • 1 (16-ounce) container light sour cream
  • 2 jalapeno peppers, seeded
  • 1½ teaspoons salt, divided
  • 3 cups cooked medium or long grain rice
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup green onions, chopped
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • lime wedges, for garnish


  • Combine cilantro, sour cream, jalapenos and ½ teaspoon salt in food processor and puree until smooth. Spoon into bowl; refrigerate.
  • Combine rice, shrimp, green onions, remaining salt and pepper in food processor; pulse until texture is coarse. Shape into 12 patties*, about 3 inches in diameter.
  • Heat oil in large nonstick skillet over medium heat. Add 6 patties and cook 2 to 3 minutes on each side or until lightly golden; remove. Cook remaining patties, using additional oil, if needed.
  • Serve with sauce and lime wedges, if desired.

Recipe Notes

May be shaped into 24 (2-inch diameter patties) for appetizers.

Nutrition Facts

  • Serving 2 patties
  • Calories 320
  • Total Fat 12g
  • Cholesterol 140mg
  • Sodium 780mg
  • Carbohydrates 35g
  • Dietary Fiber 3g
  • Protein 20g