Name: Shrimp Cakes Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 pound raw shrimp (peeled, deveined, and finely chopped); 1/3 cup panko breadcrumbs; 1 large egg; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 2 green onions (finely chopped); 2 tablespoons chopped fresh parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons olive oil (for frying)

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If you’re searching for a show-stopping appetizer or an elegant main with minimal fuss, these Shrimp Cakes will instantly win you over. Packed with juicy shrimp, tossed with crisp herbs and zesty mustard, and pan-fried to golden, crispy perfection, this dish brings a delightful balance of flavors and textures in every bite. Whether you pair them with a tangy dipping sauce or tuck them into sliders for a fun twist, you’ll be reaching for this recipe again and again.

Ingredients You’ll Need

Simplicity is at the heart of great food, and this is proof! Every ingredient in these Shrimp Cakes serves a purpose, adding a boost of flavor, moisture, or crunch that makes them absolutely irresistible. Let’s take a look at what you’ll need and why each one belongs in the mix:

Raw shrimp: The star of the show! Use peeled, deveined shrimp for ease; their sweet, briny flavor is unbeatable.
Panko breadcrumbs: These light, airy crumbs bring a lovely crunch without overpowering the shrimp.
Egg: Essential for binding all the ingredients together and ensuring the patties hold up during frying.
Mayonnaise: Adds moisture and a hint of tang, keeping the cakes tender.
Dijon mustard: Lends gentle heat and zing, brightening the flavor profile.
Lemon juice: Offers vibrant acidity that lifts up the seafood’s natural sweetness.
Green onions: Give a fresh, mild bite without overpowering the delicate shrimp.
Fresh parsley: All about freshness and light herbal notes; you’ll taste the difference!
Garlic powder: Adds a subtle, savory backbone without any harshness.
Paprika: Contributes color and a gentle smokiness for extra dimension.
Salt and black pepper: Season generously so every bite is just right.
Olive oil: For pan-frying—infuses the cakes with richness and helps them achieve that beautiful golden crust.

How to Make Shrimp Cakes

Step 1: Mix Your Shrimp Cake Base

Start by adding the chopped shrimp, panko breadcrumbs, egg, mayonnaise, Dijon mustard, lemon juice, green onions, parsley, garlic powder, paprika, salt, and black pepper to a large mixing bowl. Grab a spoon or your clean hands, and gently combine everything until the mix is uniform and the seasonings are evenly distributed. This will ensure every Shrimp Cake is packed with flavor in every bite.

Step 2: Shape the Patties

With your mixture ready, use your hands or a scoop to shape the blend into 8 equal-sized patties. Press them together firmly, but not too tightly—this helps the Shrimp Cakes hold their shape without becoming dense. Set them aside on a plate while you prep for frying.

Step 3: Fry Until Golden

Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, gently lay in the shrimp patties, being careful not to overcrowd the pan. Fry each side for about 3 to 4 minutes, or until they turn golden brown and the shrimp are cooked through. Work in batches if necessary, and transfer the cooked Shrimp Cakes to a paper towel-lined plate to drain.

Step 4: Serve and Enjoy

Once your Shrimp Cakes are perfectly crisp and fragrant, serve them hot with your favorite sauce, perhaps a quick lemon aioli, classic tartar sauce, or even just a fresh squeeze of lemon. They’re best enjoyed immediately while the outside is still crispy and the inside is tender.

How to Serve Shrimp Cakes

Garnishes

Garnishing makes a difference! A sprinkle of fresh parsley or chives adds a pop of color and freshness, while an extra wedge of lemon brings brightness. Try dusting with a pinch more paprika for a bit of drama. If you love creamy sauces, a drizzle of homemade tartar or lemon dill aioli is always a hit.

Side Dishes

Shrimp Cakes pair beautifully with a crisp green salad, creamy coleslaw, or even roasted seasonal vegetables. For heartier fare, serve alongside golden oven fries or garlic butter rice. These sides soak up the flavors and complement the seafood without competing for the spotlight.

Creative Ways to Present

Get adventurous! Tuck your Shrimp Cakes into mini burger buns for seafood sliders, or serve over a bed of greens for a light lunch. For a party platter, offer a trio of dipping sauces and plenty of lemon wedges, and watch them disappear in no time. Kids and adults alike will love picking up these golden beauties with their hands.

Make Ahead and Storage

Storing Leftovers

If you have any Shrimp Cakes left, simply place them in an airtight container and refrigerate for up to two days. Layer with parchment paper for easy separation. They’re just as tasty the next day for a quick lunch or snack.

Freezing

Want to save some for later? After shaping the patties (but before frying), arrange them on a baking sheet and freeze until solid. Once frozen, transfer to a zip-top bag or airtight container, separating layers with parchment. They’ll keep for up to two months; just thaw in the fridge before frying as usual.

Reheating

For the best crispy results, reheat Shrimp Cakes in a skillet over medium-low heat until warmed through, or pop them in a 350°F oven for about 8 minutes. Avoid the microwave if you can, as it can make them rubbery instead of crisp.

FAQs

Can I use frozen shrimp for Shrimp Cakes?

Absolutely! Just make sure to thaw and pat the shrimp dry thoroughly before chopping and mixing. Extra moisture can make the cakes harder to bind and fry.

Do I have to use panko breadcrumbs, or can I substitute regular ones?

Panko breadcrumbs are preferred for their light, crispy texture, but if you only have regular breadcrumbs on hand, go ahead and use them; your Shrimp Cakes will still be delicious, just a bit less airy.

What kind of dipping sauce pairs best with Shrimp Cakes?

Creamy sauces like classic tartar, garlic aioli, or even a spicy sriracha mayo all complement the flavor of Shrimp Cakes beautifully. Don’t skip a squeeze of fresh lemon juice as a zesty, bright alternative!

Can I make these gluten-free?

Yes, simply swap the regular panko for gluten-free panko or crushed gluten-free crackers. All other ingredients are naturally gluten-free, so you’re good to go!

Should I chop the shrimp by hand or use a food processor?

You can do either! Chopping by hand gives you a chunkier texture with bigger bites of shrimp, while a food processor will speed things up and make a finer mix. Just avoid over-processing, or you might end up with a paste.

Final Thoughts

There’s just something joyful about sharing a plate of crispy, flavorful Shrimp Cakes with people you love. They’re quick enough for weeknights and special enough for celebrations, so go ahead and give them a try—you’ll be wishing you’d made a double batch!

Shrimp Cakes Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 23 minutes
Yield: 8 shrimp cakes 1x
Diet: Non-Vegetarian

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Description

These flavorful shrimp cakes are a delicious seafood appetizer or light meal. Made with finely chopped shrimp and a blend of seasonings, they are pan-fried to perfection and best served hot with your favorite sauce.

Ingredients

Scale

Main Ingredients

1 pound raw shrimp (peeled, deveined, and finely chopped)
1/3 cup panko breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 green onions (finely chopped)
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste

Additional

2 tablespoons olive oil (for frying)

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Instructions

Prep the Shrimp Mixture: In a large bowl, combine shrimp, breadcrumbs, egg, mayonnaise, mustard, lemon juice, green onions, parsley, garlic powder, paprika, salt, and pepper. Mix well.
Shape and Cook: Form the mixture into 8 patties. Heat olive oil in a skillet over medium heat. Fry the shrimp cakes for 3–4 minutes per side until golden and cooked through.
Serve: Drain on paper towels and serve hot with lemon wedges or dipping sauce.