These crispy, golden-brown Shrimp Cakes are tender on the inside and loaded with unparalleled taste all over!
Are you tired of the same old tuna or salmon croquettes? Does the thought of once again making fish cakes bore you to tears? Before you turn away, let me tempt your taste buds with these delicious, easy-to-make shrimp cakes!
Let’s talk briefly about the difference between other seafood cakes and these shrimp versions. Oily fish like tuna and salmon, and whitefish like cod and tilapia, are ideal in croquettes or patties because of the flaky texture they provide to the filling. You can use them flaked or mashed in your patties, and their insides are often a soft, smooth texture with a crusty exterior. Lobster, crab, and shrimp, on the other hand, have firmer textures, so using bite-sized or chopped pieces in seafood cakes provides a firmer, chunkier mouthfeel.
This recipe uses shrimp as the star ingredient, with chopped red pepper and green onions providing an additional level of flavor. And if you’re now wondering what sauces you should accompany these delectable shrimp cakes with, wonder no more! I’ve listed some of my favorite condiments in the serving suggestions below. Read on to find out more!
Are Shrimp Cakes Healthy?
Shrimp is an excellent seafood choice as it is low in fat and calories and high in protein. This recipe for shrimp cakes is fairly low in carbohydrates, and because they are pan-fried in olive oil, they’re much healthier than deep-fried seafood. Although all seafood naturally contains sodium, you can reduce the sodium in this recipe by adding less extra salt. I’ve also substituted smoked paprika in many recipes to reduce my salt intake, plus the smoky flavor adds incredible taste.
Other Ways To Prepare These Shrimp Cakes
Pan-fried shrimp cakes are easy to prepare and don’t require much oil. However, you can also omit the oil and make these seafood cakes in an air fryer or oven. These days, I use my air fryer for almost everything!
The hardest thing for me is deciding when to use the air fry or bake mode on the air fryer. I’ve made this recipe on both settings, and the results were nearly the same. I recommend checking your machine’s settings to determine which mode is best. You can also broil your shrimp cakes, but I recommend using a dot of butter on top when broiling to help keep them moist.
FAQs & Tips
Leftover shrimp cakes will stay fresh for up to 4 days when refrigerated in airtight containers. You can also freeze them for later as they will be fine for up to 2 months when stored in freezer bags or freezer-safe containers. Defrost them in the fridge overnight before reheating.
Baby shrimp are great because the small size means you likely skip the chopping step, plus they’re already peeled and deveined. If you get the extra-small shrimp, the packet generally comes labeled 61/70 per pound, meaning that a pound contains around 61 to 70 fresh shrimp. They may also be labeled as “mini” shrimp.
This is an easy recipe to convert to gluten-free. You only need to swap the panko breadcrumbs for your favorite gluten-free panko. You can use plain or seasoned gluten-free breadcrumbs in this recipe. One of the nice things about this recipe is that it’s dairy-free, so no changes are necessary if you have a dairy intolerance.
Serving Suggestions
Shrimp cakes are ideal for party buffets, sandwiches, or served with a salad. I like making mini shrimp cakes for buffet tables, as they’re perfect in bite-size form. You can serve them with Remoulade Sauce, Cocktail Sauce, or this delicious Vegan Tartar Sauce. You will never know it’s vegan based on its taste!
For something a little different, change up Taco Tuesday by filling your shells with shrimp cakes and this Coleslaw For Fish Tacos, topping them with Fish Taco Sauce or Shrimp Sauce. So delicious!
Shrimp Cakes
Ingredients
- 1 pound raw shrimp peeled and deveined
- 3/4 cup panko breadcrumbs
- 4 tablespoons red bell pepper finely diced
- 3 tablespoons green onions chopped
- 2 large eggs beaten
- 1 tablespoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons light mayonnaise
- 2 tablespoons olive oil for frying
- Lemon wedges for serving
- Preferred sauce for serving
Instructions
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Coarsely chop the shrimp in a food processor or by hand.
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In a large bowl, combine chopped shrimp, panko breadcrumbs, red bell pepper, green onions, eggs, lemon zest, salt, black pepper, and light mayonnaise. Mix until well combined.
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Form the mixture into 6 equal-sized patties. Heat olive oil in a skillet over medium-high heat and fry each patty for about 5 minutes on each side or until golden brown and cooked through.
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Serve with fresh lemon wedges and your preferred dipping sauce.
Nutrition
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