Shrimp Cake

Shrimp Cakes are flavorful, pan-fried patties made with chopped shrimp, herbs, seasonings, and breadcrumbs. Crispy on the outside and tender inside, these cakes are bursting with savory seafood flavor and make the perfect appetizer, lunch, or light dinner. Whether served on a bun, over a salad, or on their own with a dipping sauce, they’re a versatile and delicious dish you’ll want to make again and again.

Why You’ll Love This Recipe

Shrimp Cakes are easy to prepare, full of fresh flavor, and great for making ahead. They’re crisp, satisfying, and lighter than traditional crab cakes, with a mildly sweet seafood flavor. The recipe is simple and flexible—ideal for busy weeknights or casual entertaining. Serve them with a zesty aioli, in sliders, or as part of a seafood platter.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp, peeled and deveined
• Panko or regular breadcrumbs
• Egg
• Mayonnaise
• Dijon mustard
• Garlic, minced
• Green onions, finely chopped
• Fresh parsley or cilantro
• Lemon zest
• Salt and pepper
• Olive oil or vegetable oil (for frying)

directions

1. Finely chop the shrimp or pulse in a food processor until coarsely ground (don’t overprocess—you want texture).
2. In a large bowl, mix shrimp with breadcrumbs, egg, mayo, mustard, garlic, green onions, herbs, lemon zest, salt, and pepper.
3. Shape the mixture into small patties and place on a tray. Chill in the refrigerator for 20–30 minutes to help them hold together.
4. Heat oil in a skillet over medium heat.
5. Fry shrimp cakes for 3–4 minutes per side, or until golden brown and cooked through.
6. Transfer to a paper towel-lined plate. Serve hot with lemon wedges or your favorite dipping sauce.

Servings and timing

Serves 4 (makes about 8 small cakes)
Prep time: 15 minutes
Chill time: 20 minutes
Cook time: 10 minutes
Total time: 45 minutes

Variations

• Spicy Shrimp Cakes: Add diced jalapeños or a pinch of cayenne pepper.
• Asian-Inspired: Add grated ginger, soy sauce, and scallions; serve with sweet chili sauce.
• Low-Carb: Use almond flour or crushed pork rinds instead of breadcrumbs.
• Shrimp & Veggie: Mix in shredded zucchini or carrots for added moisture and texture.
• Shrimp Sliders: Serve on mini buns with slaw and aioli for fun party sandwiches.

storage/reheating

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in a 350°F oven until warmed through.
To freeze, place uncooked patties on a baking sheet, freeze until solid, then store in a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cook time.

FAQs

Can I use cooked shrimp?

Raw shrimp is best for texture and flavor. If using cooked shrimp, make sure it’s finely chopped and not overworked to avoid a rubbery texture.

What kind of shrimp should I use?

Medium to large raw shrimp, peeled and deveined, are ideal.

Can I bake instead of fry the shrimp cakes?

Yes. Bake at 400°F for 12–15 minutes, flipping halfway through for even browning.

How do I keep the shrimp cakes from falling apart?

Chilling the patties before cooking helps bind them. Don’t skip this step.

Can I make them ahead of time?

Yes, shape the patties and refrigerate them for up to 24 hours before cooking.

What dipping sauce goes well with shrimp cakes?

Lemon aioli, spicy mayo, tartar sauce, or a simple squeeze of lemon all work beautifully.

Are shrimp cakes gluten-free?

Not as written, but you can use gluten-free breadcrumbs to make them gluten-free.

Can I make these in the air fryer?

Yes, air fry at 400°F for 8–10 minutes, flipping halfway through, until golden and cooked through.

How do I get the cakes extra crispy?

Use panko breadcrumbs and make sure the oil is hot before adding the cakes to the skillet.

Can I use other seafood?

Yes, a mix of shrimp and crab or even scallops works well. Just adjust the texture accordingly.

Conclusion

Shrimp Cakes are a quick, delicious way to enjoy seafood with minimal effort and maximum flavor. Crisp on the outside, juicy and tender inside, they’re perfect for a wide range of meals and occasions. Easy to make, endlessly customizable, and always satisfying—this is a recipe you’ll come back to again and again.

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