1. Combine shrimp, butter, eggs scallions, lemon zest, 3/4 cup of the panko, 1 Tbsp. of the lemon juice, 1 1/2 tsp. of the salt, and 1/2 tsp. of the paprika in a bowl. Shape into 8 3=inch cakes. Sprinkle remaining 3/4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
2. Combine mayonnaise, horseradish, 1/2 tsp. of the salt, and remaining 1/2 Tbsp. lemon juice and 1/4 tsp. paprika. Set aside.
3. Heat 2 Tbsp. of the oil in a large nonstick skillet over medium. Cook 4 cakes 4-5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1/8 tsp. of the salt. Wipe skillet, repeat with remaining 2 Tbsp. oil, 4 cakes, and 1/8 tsp. salt. Top with sliced scallions and sauce. Serve with lemon wedges.
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|Serving Size: 1 Serving (170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (100%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 16.4g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 0mg||0 %|
|Sodium 681mg||23 %|
|Potassium 39.3mg||1 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.6g|
|Protein 0.3g||0 %|
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Calories per serving: 253
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