Shrimp cakes are one of those dishes that instantly bring a bit of sunshine to the table—something I’ve come to appreciate even more since moving to San Diego. Growing up in a small English town, seafood wasn’t quite as common in our kitchens, so discovering shrimp cakes felt like unlocking a new chapter in my cooking journey. They’re crispy, flavourful, and surprisingly simple to make, which makes them a perfect choice for busy weeknights or casual weekends with family. Plus, my kids love anything they can dip, so shrimp cakes with a tangy sauce have become a bit of a crowd-pleaser in our house. If you’re looking to add a little coastal charm to your meals, this recipe is a keeper.
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Why You’ll Love This Shrimp Cakes
What makes these shrimp cakes stand out is their balance of textures and flavors. The shrimp stays tender and juicy inside, while the outside crisps up beautifully without feeling greasy. I’ve found the blend of fresh herbs and a touch of spice gives them a lovely depth, not just bland seafood patties. Also, they’re incredibly versatile—perfect for a quick lunch, a starter at dinner parties, or even packed in lunchboxes. My experience in professional kitchens taught me that shrimp cakes can often be fussy, but this recipe keeps things straightforward and approachable without sacrificing taste.
Ingredients You’ll Need for This Shrimp Cakes
The key to this dish lies in selecting the right ingredients. Fresh, quality shrimp makes all the difference—not frozen or pre-cooked, if you can help it. I always opt for wild-caught shrimp when available, as it brings a sweeter, cleaner flavor. The binder should be light, so I like using panko breadcrumbs for a delicate crunch rather than dense flour. Fresh herbs like parsley or cilantro give a fresh lift, and a little zing from lemon zest brightens the whole dish. If you’re adventurous, a dash of smoked paprika or cayenne adds warmth without overpowering.
- 1 pound fresh shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped (or cilantro for a twist)
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil, for frying
Nutrition Facts
- Calories: Approximately 220 per serving (2 cakes)
- Protein: 18g
- Fat: 10g (mostly from healthy oils)
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: Less than 1g
- Sodium: 350mg (varies with added salt)
Irresistible Shrimp Cakes That Will Steal the Show at Your Next Dinner Party
Learn how to make delicious Shrimp Cakes. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients. Fresh, quality shrimp makes all the difference—not frozen or pre-cooked, if you can help it. I always opt for wild-caught shrimp when available, as it brings a sweeter, cleaner flavor. The binder should be light, so I like using panko breadcrumbs for a delicate crunch rather than dense flour. Fresh herbs like parsley or cilantro give a fresh lift, and a little zing from lemon zest brightens the whole dish. If you’re adventurous, a dash of smoked paprika or cayenne adds warmth without overpowering.
- 1 pound fresh shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped (or cilantro for a twist)
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil, for frying
Instructions
- Finely chop the shrimp by hand or pulse in a food processor until roughly minced—avoid pureeing to keep some texture.
- In a large bowl, combine the chopped shrimp with panko breadcrumbs, green onions, parsley, egg, Dijon mustard, lemon zest, smoked paprika, cayenne, salt, and pepper.
- Mix gently until just combined. The mixture should hold together when pressed—if too loose, add a touch more breadcrumbs.
- Shape the mixture into small patties, about 2.5 inches in diameter and 1/2 inch thick. You should get around 8-10 cakes.
- Heat oil in a large skillet over medium heat. Once hot, add the shrimp cakes in batches, being careful not to overcrowd the pan.
- Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The cakes should feel firm and lightly crisp.
- Transfer to a paper towel-lined plate to drain excess oil before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Shrimp Cakes
- Finely chop the shrimp by hand or pulse in a food processor until roughly minced—avoid pureeing to keep some texture.
- In a large bowl, combine the chopped shrimp with panko breadcrumbs, green onions, parsley, egg, Dijon mustard, lemon zest, smoked paprika, cayenne, salt, and pepper.
- Mix gently until just combined. The mixture should hold together when pressed—if too loose, add a touch more breadcrumbs.
- Shape the mixture into small patties, about 2.5 inches in diameter and 1/2 inch thick. You should get around 8-10 cakes.
- Heat oil in a large skillet over medium heat. Once hot, add the shrimp cakes in batches, being careful not to overcrowd the pan.
- Cook for about 3-4 minutes on each side, or until golden brown and cooked through. The cakes should feel firm and lightly crisp.
- Transfer to a paper towel-lined plate to drain excess oil before serving.
Tips for Making the Best Shrimp Cakes
Getting shrimp cakes just right is all about technique and ingredient quality. When I first started experimenting, I learned that over-processing the shrimp turns the cakes gummy, so keeping some texture is key. Also, don’t skimp on the herbs and lemon zest—they bring brightness that balances the richness of the shrimp. Cooking over medium heat is crucial; too hot and they burn, too low and they fall apart. From my restaurant days, I also recommend chilling the patties briefly before frying—it helps them hold together better.
- Use fresh shrimp and chop by hand for ideal texture
- Incorporate fresh herbs and lemon zest for brightness
- Don’t overcrowd the pan; cook in batches for even frying
- Chill patties 15-20 minutes before cooking to firm up
- Adjust seasoning as shrimp can be naturally salty or sweet
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Irresistible Stuffed Mashed Potato Nests That Will Steal the Show
Serving Suggestions and Pairings
Shrimp cakes shine when served with fresh, vibrant sides that complement their crispy texture and delicate flavor. I often toss together a simple slaw with cabbage, carrot, and a light vinaigrette to cut through the richness. They’re also excellent with a cooling yogurt-based sauce or a spicy aioli if you want a bit of kick. When entertaining, I like to serve them with a crisp white wine or sparkling water with a lemon wedge—something refreshing that won’t overpower.
- Accompany with a crunchy cabbage slaw dressed in lemon vinaigrette
- Serve alongside a cooling cucumber-yogurt sauce or garlic aioli
- Pair with steamed jasmine rice or lightly sautéed greens for a fuller meal
- Offer as finger food at parties with toothpicks and dipping sauces
Whether it’s a casual family dinner or a laid-back weekend brunch, shrimp cakes always bring a little festive spirit to the table. My kids especially love them with a side of sweet potato fries—comfort food meets fresh seafood.
Storage and Reheating Tips
Proper storage is essential to keep shrimp cakes tasting fresh and prevent them from drying out. I often make a batch ahead of time for busy evenings, and they reheat well if done gently. Avoid the microwave if you can, as it tends to make them rubbery. Instead, a quick pan-fry or oven reheat helps maintain that lovely crispness.
- Store leftover shrimp cakes in an airtight container in the fridge for up to 3 days
- Reheat in a skillet over medium-low heat for 3-4 minutes per side to restore crispness
- Freeze cooked shrimp cakes by wrapping individually and place in a freezer bag for up to 1 month
- To reheat from frozen, bake at 350°F for 10-12 minutes until heated through
Frequently Asked Questions
What are the main ingredients for Shrimp Cakes?
The main ingredients for Shrimp Cakes include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Shrimp Cakes?
The total time to make Shrimp Cakes includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Shrimp Cakes ahead of time?
Yes, Shrimp Cakes can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Shrimp Cakes?
Shrimp Cakes pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Shrimp Cakes suitable for special diets?
Depending on the ingredients used, Shrimp Cakes may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Shrimp cakes are a wonderful way to bring a little coastal flair to your kitchen without fuss or fancy ingredients. They’re approachable, full of flavor, and perfect for sharing with loved ones—something my family and I never tire of. I’d love to hear how your shrimp cakes turn out or any creative twists you add, so don’t hesitate to drop a comment or reach out. Happy cooking, and welcome to my table!
