Shrimp Cakes Recipe
Shrimp Cakes are a total crowd-pleaser, bringing that irresistible combination of crisp golden edges, tender shrimp inside, and a flavor that bursts with every bite. The beauty of this recipe lies in its balance—fresh herbs, creamy mayo, a hit of Old Bay, and sweet shrimp come together to create a seafood appetizer you’ll make on repeat. Whether you’re throwing a dinner party or just want an easy, elegant bite with weeknight dinner, these Shrimp Cakes are about to steal the spotlight.
Ingredients You’ll Need
The ingredient list for Shrimp Cakes is refreshingly short and approachable—every component really matters for the texture, flavor, or that pop of color on your plate. Here’s how each one plays a key role:
- Raw shrimp: The star of the show! Use fresh or thawed, finely chopped shrimp for tender, flavorful cakes.
- Breadcrumbs: Lend that perfect structure so the cakes hold together without being dense.
- Egg: Acts as a binder, ensuring everything stays together during frying.
- Mayonnaise: Adds moisture and a subtle richness with zero fuss.
- Dijon mustard: Brings a gentle tang and depth that wakes up the flavors.
- Green onions: Give a mild kick and a fresh, savory layer.
- Fresh parsley: Brightens up the cakes and adds gorgeous flecks of green.
- Garlic: Just one clove, but it adds that unmistakable aroma.
- Old Bay seasoning: The essential spice blend, classic with all things seafood.
- Salt: Rounds out the flavors and brings everything together.
- Black pepper: For a warm, gentle hint of spice.
- Olive oil: Ensures a crisp, golden crust without heavy greasiness.
- Lemon wedges: The squeeze of freshness your Shrimp Cakes will absolutely love!
How to Make Shrimp Cakes
Step 1: Make the Mixture
Start by grabbing a large mixing bowl—this is your Shrimp Cake headquarters. Combine the finely chopped raw shrimp, breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, fresh parsley, minced garlic, Old Bay seasoning, salt, and pepper. Stir everything together until it’s well combined. You should have a slightly sticky mixture that holds its shape when pressed—a little messy, but that’s where the best flavors are born!
Step 2: Shape Into Patties
With clean hands, scoop up the mixture and gently form it into small patties, aiming for about 6 to 8. They don’t need to be perfect—just firmly packed so they don’t come apart in the pan. Place them on a plate or tray for easy transfer over to the stove.
Step 3: Fry to Perfection
Heat the olive oil in a large skillet over medium heat. When the oil shimmers, carefully lay the Shrimp Cakes in a single layer, making sure there’s space between them for that all-important crunch. Cook each side for 3 to 4 minutes, until deeply golden and cooked through. The smell is irresistible! As each Shrimp Cake is done, transfer it to a plate lined with paper towels and let any excess oil drip away.
Step 4: Serve and Enjoy
While they’re still warm and crisp, serve your Shrimp Cakes with fresh lemon wedges. That bit of acidity is pure magic against the sweet, tender shrimp and the savory seasonings. Plate them up and watch how quickly they disappear from the table!
How to Serve Shrimp Cakes
Garnishes
A little garnish goes a long way with Shrimp Cakes! A shower of extra chopped parsley adds a fresh note and vibrant color, while thinly sliced green onions amp up the flavor. Don’t forget those lemon wedges—they truly make the seafood shine. If you love a bit of richness, serve with a creamy dipping sauce or even a punchy remoulade.
Side Dishes
Shrimp Cakes crave fresh, crisp sides. Think simple green salads, a bit of crunchy slaw, or some roasted vegetables for balance. They’re also spectacular with corn on the cob or a scoop of herbed rice. If you’re going for appetizers, try pairing with tiny pickles or marinated tomatoes for a play on textures.
Creative Ways to Present
Go beyond the basic plate and serve your Shrimp Cakes slider-style in mini buns, or tuck them into soft lettuce leaves for a low-carb option. Fancy things up with a tower of cakes stacked on a platter, each topped with a swirl of aioli and a sprinkle of microgreens. Or keep it casual and offer a platter piled high for easy, grab-and-go bites at your next party.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Shrimp Cakes in an airtight container in the refrigerator for up to 2 days. Layer them with parchment paper if you have more than one tier to help preserve their shape and crispness.
Freezing
You can freeze uncooked Shrimp Cakes for up to 2 months—just shape them, lay out on a parchment-lined tray, and freeze until solid. Then transfer to a zip-top bag or container. To cook from frozen, let them thaw in the fridge overnight before frying as directed.
Reheating
To recapture that nice crispy exterior, reheat Shrimp Cakes in a 350°F oven for 8–10 minutes or in a hot skillet for a few minutes per side. Microwaving works in a pinch, but you’ll lose some crunch, so the oven or skillet is the way to go.
FAQs
What kind of shrimp should I use?
Fresh or frozen, peeled and deveined shrimp work best for Shrimp Cakes. Thaw frozen shrimp completely and pat them dry before chopping to prevent excess moisture in the mixture.
Can I make Shrimp Cakes in advance?
Absolutely! The uncooked patties can be formed and kept in the fridge for up to 24 hours before frying. This makes it easy to prep ahead for a busy evening or a party.
What dipping sauces go well with Shrimp Cakes?
Classic tartar sauce, lemon aioli, spicy mayo, or even a zingy cocktail sauce all pair wonderfully. A dollop of Greek yogurt with fresh herbs also makes a light, tangy dip.
Are Shrimp Cakes gluten free?
You can easily make them gluten free by swapping regular breadcrumbs for your favorite gluten-free option. Everything else in the mix is naturally gluten free!
How do I keep the cakes from falling apart?
Make sure the mixture is well combined and not too wet—pat the shrimp dry before chopping and don’t skimp on the egg and mayo, which help bind the cakes. Handle gently when flipping, and they’ll hold together beautifully.
Final Thoughts
Shrimp Cakes take minutes to make and are always a hit, whether you’re cooking for family or friends. Give them a whirl in your kitchen—you just might find your new signature seafood dish.
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Shrimp Cakes Recipe
- Total Time: 25 minutes
- Yield: 6–8 shrimp cakes 1x
- Diet: Non-Vegetarian
Description
These delicious shrimp cakes are a flavorful and easy-to-make appetizer perfect for any seafood lover. With a crispy exterior and a tender, savory interior, these shrimp cakes are sure to impress your guests.
Ingredients
Main Ingredients:
- 1 pound raw shrimp (peeled, deveined, and finely chopped)
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
Additional Ingredients:
- 2 green onions (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 clove garlic (minced)
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
- lemon wedges for serving
Instructions
- Prepare the Shrimp Mixture: In a large bowl, combine chopped shrimp, breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Form the Shrimp Cakes: Using your hands, form the mixture into 6–8 small patties.
- Cook the Shrimp Cakes: Heat olive oil in a large skillet over medium heat. Add the shrimp cakes in a single layer and cook for 3–4 minutes per side, or until golden brown and cooked through.
- Serve: Remove the shrimp cakes and drain on paper towels. Serve warm with lemon wedges or your favorite dipping sauce.
Notes
- You can prepare the patties ahead of time and refrigerate for up to 24 hours before cooking.
- For a spicier version, add a dash of hot sauce or red pepper flakes to the mix.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 145
- Sugar: 0g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 95mg
