Shrimp Cakes are a seafood lover’s dream come true! These pan-fried patties are packed with fresh shrimp, savory herbs, and a touch of seasoning, making them crispy on the outside while staying tender and flavorful on the inside. Whether served as an appetizer, a light main course, or as part of a seafood platter, these Shrimp Cakes are versatile, delicious, and easy to prepare. If you’re looking for a quick and satisfying meal with minimal effort, this is the recipe you need to try. Serve them with a zesty dipping sauce, a squeeze of fresh lemon, or even pile them onto sliders for a fun twist! This dish is perfect for casual weeknight dinners, family gatherings, or weekend entertaining.
Why You’ll Love This Recipe
Shrimp Cakes are not only easy to make, but they are also packed with flavor, making them a great option for a busy weeknight meal or a fun appetizer for a party. One of the best things about these Shrimp Cakes is how customizable they are. You can add your favorite herbs or spices to the mix, or even create variations based on your dietary preferences, like low-carb or gluten-free versions. They come together in under 30 minutes and can be prepped ahead of time, making them perfect for meal planning.
In terms of texture, these shrimp cakes are the perfect balance between crispy and tender. The outside is beautifully golden and crunchy from the panko breadcrumbs, while the inside is filled with the delicate sweetness of shrimp, fresh green onions, and a zesty punch from Dijon mustard and lemon zest. Whether you serve them in sliders, as part of a seafood platter, or on their own, they’re a dish that never fails to impress.
What Makes This Recipe Special?
What makes these Shrimp Cakes stand out is the combination of fresh, high-quality ingredients and the ease with which they come together. The shrimp is finely chopped (but not over-processed), which gives the cakes a delicious texture that’s firm enough to hold together but still tender. Panko breadcrumbs provide that light, crispy texture, while the addition of green onions and parsley adds a pop of color and flavor. The Dijon mustard and lemon zest add an extra layer of tanginess that complements the natural sweetness of the shrimp.
These cakes can be enjoyed in various ways. You can keep them simple by serving them with a squeeze of lemon and your favorite dipping sauce. Or, you can elevate them by serving them on mini buns for shrimp sliders or over a light salad for a healthier meal. The recipe is adaptable to different tastes, whether you’re craving something spicy or want a more refined flavor. And if you’re looking for an easy weeknight dinner or a healthy comfort food option, these shrimp cakes are a perfect choice.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
How to Make It Step-by-Step
- Prep the Shrimp: Begin by finely chopping half of the shrimp. For the other half, pulse them in a food processor until minced, but don’t overdo it—leave some texture so you get that nice bite in each shrimp cake.
- Mix the Ingredients: In a large bowl, combine all the shrimp with breadcrumbs, mayonnaise, egg, green onions, parsley, Dijon mustard, garlic, salt, and black pepper. Stir everything together until it’s just combined—be careful not to overmix, or your cakes might turn out too dense.
- Form the Patties: Shape the shrimp mixture into small patties, roughly the size of a golf ball, and gently flatten them. You should be able to make about 8 patties. If you prefer larger cakes, adjust the size, but keep in mind that larger cakes will require a longer cooking time.
- Chill the Patties: Place the patties on a tray and refrigerate for 20-30 minutes. Chilling helps the cakes firm up and prevents them from falling apart while frying. It also ensures they hold their shape better when cooked.
- Fry the Shrimp Cakes: Heat olive oil in a skillet over medium heat. Once the oil is hot (but not smoking), gently add the patties to the skillet. Cook them for 3-4 minutes per side, or until they are golden brown and cooked through. Be careful not to overcrowd the skillet, as this can cause the cakes to steam instead of frying.
- Serve: Once the shrimp cakes are crispy and cooked through, transfer them to a paper towel-lined plate to drain any excess oil. Serve them hot with a side of lemon wedges or your favorite dipping sauce, like lemon aioli, tartar sauce, or spicy mayo.
Tips for Best Results
- Use Fresh Shrimp: For the best texture and flavor, it’s best to use fresh, raw shrimp. If you only have frozen shrimp, make sure to thaw them thoroughly and pat them dry before using.
- Panko Breadcrumbs: For an extra crispy texture, opt for panko breadcrumbs instead of regular breadcrumbs. They’ll give your cakes that beautiful golden crunch on the outside while keeping the inside tender.
- Don’t Skip the Chilling Step: This is key to keeping the shrimp cakes intact during frying. Chilling the patties helps them hold their shape and prevents them from falling apart.
- Watch the Heat: Make sure the oil is hot enough before adding the patties to the pan. If the oil is too cold, the cakes will absorb too much oil and become greasy. The ideal frying temperature is around 350°F.
- Test for Doneness: The shrimp cakes should be golden and crispy on both sides. If you’re unsure, you can always cut one in half to check that it’s cooked all the way through.
Ingredient Substitutions & Variations
- Spicy Shrimp Cakes: If you like a little heat, add diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to the shrimp mixture. The extra spice will give your cakes a nice kick without overpowering the shrimp flavor.
- Asian-Inspired: For an Asian twist, add grated ginger, soy sauce, and chopped scallions to the mix. Serve with a side of sweet chili sauce for dipping to complement the flavors.
- Low-Carb: If you’re following a keto meal plan or looking for a low-carb version, replace the breadcrumbs with almond flour or crushed pork rinds. This swap will still give you that crispy texture but without the carbs.
- Veggie-Filled Shrimp Cakes: Add some finely shredded vegetables, like zucchini or carrots, to the mix for extra texture and moisture. This is a great way to sneak in some extra veggies without compromising on flavor.
- Shrimp Sliders: Turn these shrimp cakes into fun mini sliders by serving them on small buns with coleslaw and a drizzle of aioli or spicy mayo. These make a great appetizer for parties or a fun dinner option for the family.
Serving Suggestions
- As an Appetizer: Shrimp cakes are perfect as a party appetizer. Serve them with lemon wedges and a variety of dipping sauces like lemon aioli, tartar sauce, or spicy mayo.
- In Sliders: These cakes are perfect for making shrimp sliders. Place them on mini buns with a touch of slaw or lettuce for a fun and filling meal.
- Over a Salad: For a light and healthy meal, serve the shrimp cakes over a bed of mixed greens with a tangy vinaigrette dressing. The crisp shrimp cakes pair beautifully with fresh salad ingredients.
- On Their Own: Sometimes the best way to enjoy these shrimp cakes is on their own, with a squeeze of fresh lemon and a side of your favorite dipping sauce. It’s simple and delicious.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: Shrimp cakes pair wonderfully with a crisp white wine, like Sauvignon Blanc or Chardonnay. If you’re looking for a non-alcoholic option, try cucumber mint water or a cold glass of iced tea to balance out the savory flavors.
- Sides: Serve your shrimp cakes with a side of roasted vegetables, like asparagus or sweet potatoes. A creamy mashed potato or quinoa salad would also pair nicely for a more filling meal.
- Toppings: Add some creamy avocado slices or a dollop of sour cream for extra richness. Fresh herbs like cilantro or dill can also elevate the flavor of the cakes and add a pop of color.
How to Store and Reheat Leftovers
If you have leftover shrimp cakes, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat and cook for a few minutes on each side until warmed through. You can also reheat them in the oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the cakes soggy.
Make-Ahead and Freezer Tips
You can prepare the shrimp patties up to 24 hours in advance. Simply shape the patties and refrigerate them until ready to cook. If you want to freeze the cakes, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag and store for up to a month. To cook from frozen, just fry them as usual, adding a few extra minutes to the cooking time.
Common Mistakes to Avoid
- Overmixing the Shrimp: While mixing the shrimp and ingredients, be careful not to overwork the mixture. Overmixing can make the cakes dense and tough.
- Not Chilling the Patties: Chilling the patties before frying helps them maintain their shape. If you skip this step, the cakes may fall apart while cooking.
- Frying at the Wrong Temperature: Make sure the oil is hot enough before adding the patties to the pan. If it’s too cold, the cakes will absorb too much oil and become greasy.
Frequently Asked Questions (FAQ)
Can I use cooked shrimp?
Raw shrimp is preferred for the best texture and flavor. However, if you must use cooked shrimp, be sure to chop it finely and don’t overprocess it to avoid a rubbery texture.
Can I bake the shrimp cakes instead of frying them?
Yes, you can bake the shrimp cakes at 400°F for 12-15 minutes. Flip halfway through for an even golden color and crispiness.
Can I make shrimp cakes ahead of time?
Yes! You can shape the patties and refrigerate them for up to 24 hours before frying. This makes them a great option for meal prep or last-minute entertaining.
How do I keep the shrimp cakes from falling apart?
Chilling the patties before cooking helps them hold their shape. Don’t skip this step, as it’s crucial for preventing breakage.
Cooking Tools You’ll Need
- Large mixing bowl
- Food processor (optional)
- Skillet or frying pan
- Parchment paper (for storage)
- Spatula or tongs for flipping
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Shrimp Cakes
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- Chop half of the shrimp finely. Pulse the remaining shrimp in a food processor until minced, but don’t overprocess—leave some texture so you get that nice bite in each shrimp cake.
- In a large bowl, combine all the shrimp with breadcrumbs, mayonnaise, egg, green onions, parsley, Dijon mustard, garlic, salt, and pepper. Stir everything together until it’s just combined—be careful not to overmix, or your cakes might turn out too dense.
- Shape the shrimp mixture into small patties, roughly the size of a golf ball, and gently flatten them. You should be able to make about 8 patties. If you prefer larger cakes, adjust the size, but keep in mind that larger cakes will require a longer cooking time.
- Place the patties on a tray and refrigerate for 20-30 minutes. Chilling helps the cakes firm up and prevents them from falling apart while frying. It also ensures they hold their shape better when cooked.
- Heat olive oil in a skillet over medium heat. Once the oil is hot (but not smoking), gently add the patties to the skillet. Cook them for 3-4 minutes per side, or until they are golden brown and cooked through. Be careful not to overcrowd the skillet, as this can cause the cakes to steam instead of frying.
- Once the shrimp cakes are crispy and cooked through, transfer them to a paper towel-lined plate to drain any excess oil. Serve them hot with a side of lemon wedges or your favorite dipping sauce, like lemon aioli, tartar sauce, or spicy mayo.
