Looking for a dish that’s light, flavorful, and oh-so-satisfying? Let me introduce you to these Shrimp Cakes. They’re golden brown on the outside, tender and juicy on the inside, and packed with shrimp, herbs, and spices. The perfect balance of crispy and tender, these little beauties will have everyone coming back for seconds. Whether you’re enjoying them as a main course or serving them up as an appetizer, trust me, they’re a winner!
Why You’ll Love Shrimp Cakes
This recipe isn’t just about the ingredients—it’s about creating something truly delicious and full of flavor. Whether you’re cooking for a casual dinner or a special occasion, here’s why Shrimp Cakes are a must-try:
Quick and Easy: These cakes come together quickly, making them a fantastic option for a weeknight meal or a last-minute dinner party. With just a few ingredients and simple steps, you can have a tasty meal on the table in no time.
Flavor-Packed: Each bite is bursting with the flavors of fresh shrimp, zesty herbs, and a hint of heat. The combination of seasonings makes these cakes anything but bland.
Customizable: You can play around with the flavors based on your preferences. Add a little more spice for a kick, or switch up the herbs to suit your taste.
Crowd-Pleasing: Shrimp cakes are perfect for sharing! They’re a great addition to any gathering, and they’re always a hit at family dinners or parties.
Healthy-ish: Light yet filling, these shrimp cakes are a great alternative to heavier fried foods. You can even bake them for a lighter option if you prefer.
Ingredients in Shrimp Cakes
These shrimp cakes are made with just a handful of ingredients, but together they create a dish that’s bursting with flavor. Here’s what you’ll need:
Shrimp: The star of the show. Fresh or frozen shrimp works perfectly, and when chopped finely, it gives the cakes a nice, tender texture.
Breadcrumbs: These help bind everything together and create that crispy texture you’ll love when they’re cooked.
Egg: This helps hold the cakes together, giving them structure and ensuring they don’t fall apart during cooking.
Garlic: Adds a savory depth to the cakes that perfectly complements the shrimp.
Green Onion: Gives a mild onion flavor and a little pop of color.
Lemon Zest: Adds a fresh, citrusy kick that brightens up the rich shrimp flavor.
Parsley: Fresh parsley brings a herby flavor and a touch of color to the cakes.
Paprika: Adds a mild smokiness and a lovely color to the shrimp cakes.
Salt & Pepper: Essential for seasoning, balancing out the other flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make these shrimp cakes? Let’s get started:
Prepare the Shrimp: Start by chopping the shrimp into small pieces. You want them to be finely chopped, but not mushy. This will give the cakes the perfect texture.
Mix the Ingredients: In a bowl, combine the chopped shrimp, breadcrumbs, egg, garlic, green onion, lemon zest, parsley, paprika, salt, and pepper. Stir everything together until well combined. Don’t overwork the mixture; just mix until everything is evenly distributed.
Shape the Cakes: Using your hands, form the shrimp mixture into small patties, about 2-3 inches wide. You should get around 8 cakes, depending on the size.
Cook the Cakes: Heat a little oil in a skillet over medium heat. Once the oil is hot, gently add the shrimp cakes to the pan. Cook for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan—cook in batches if needed.
Finishing Touches: Once cooked, remove the cakes from the pan and let them drain on a paper towel. This helps remove any excess oil.
Serve and Enjoy: Serve the shrimp cakes with your favorite dipping sauce, like a tangy tartar sauce or a spicy aioli. They’re perfect as a main dish or as an appetizer with a squeeze of fresh lemon on top!
How to Serve Shrimp Cakes
These shrimp cakes are delicious on their own, but if you’re looking for sides to round out the meal, here are a few ideas:
Fresh Salad: Pair these cakes with a refreshing salad, like a simple green salad with lemon vinaigrette or a slaw for some extra crunch.
Rice: Serve the shrimp cakes over a bed of fluffy rice or alongside a rice pilaf. The light, fluffy rice makes the perfect complement to the crispy cakes.
Grilled Vegetables: Roasted or grilled veggies like asparagus, zucchini, or bell peppers would be a fantastic pairing with these shrimp cakes.
Dipping Sauce: A tangy, creamy dipping sauce like tartar sauce or spicy mayo brings out the flavors of the cakes and adds that extra touch.
Additional Tips
Here are some extra tips to make sure your shrimp cakes turn out perfectly every time:
Don’t Overmix: When combining the ingredients, don’t overwork the mixture. Overmixing can lead to dense cakes, so just stir until everything is evenly distributed.
Adjust the Seasonings: Taste the mixture before shaping the cakes and adjust the seasoning if needed. If you like a bit more heat, add some cayenne pepper or a chopped chili.
Cooking Method: You can fry the cakes in oil for a crispy result, but if you prefer a lighter version, you can bake them at 375°F for 15-20 minutes, flipping halfway through.
Leftovers: If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. To reheat, just warm them up in a skillet or oven for a few minutes until heated through.
Freezing: Shrimp cakes freeze well! After forming them, place the cakes on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container and store for up to 3 months. To cook, just heat them directly from frozen in a skillet.
FAQ Section
Q1: Can I use frozen shrimp?
A1: Yes, you can! Just make sure to thaw the shrimp before chopping them up for the best texture.
Q2: Can I bake these shrimp cakes instead of frying them?
A2: Absolutely! Bake them at 375°F for about 15-20 minutes, flipping halfway through for even crispiness.
Q3: Can I make these shrimp cakes ahead of time?
A3: Yes, you can! Form the cakes and refrigerate them until you’re ready to cook. You can also freeze them for later use.
Q4: What’s the best way to serve these shrimp cakes?
A4: Serve them with a simple side salad, some rice, or grilled vegetables. Don’t forget a tasty dipping sauce on the side!
Q5: How do I store leftovers?
A5: Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat them in a skillet to retain their crispy texture.
Q6: Can I add other ingredients to the shrimp cakes?
A6: Of course! You can add ingredients like diced bell peppers, corn, or even a bit of cheese to the mixture to change things up.
Q7: Can I use a different type of seafood?
A7: Yes! You can substitute shrimp with crab or even fish fillets, just be sure to chop them finely to achieve the right texture.
Q8: How do I know when the shrimp cakes are done?
A8: The cakes should be golden brown on both sides and crispy on the outside. If they’re cooked through and hot in the center, they’re ready!
Q9: How do I make the shrimp cakes spicier?
A9: Add a pinch of cayenne pepper or a few dashes of hot sauce to the shrimp mixture for a bit of heat.
Q10: Can I double the recipe?
A10: Absolutely! If you’re feeding a crowd or want extra for leftovers, just double the ingredients and adjust the cooking time if necessary.
Conclusion
These Shrimp Cakes are the perfect combination of crispy, tender, and full of flavor. Whether you’re serving them at a dinner party or making them for a weeknight meal, they’re sure to impress. Simple, delicious, and so satisfying, they’re the kind of dish that you’ll make again and again. Enjoy!
Print
Shrimp Cakes
- Prep Time: 10 minutes
- 7 minutes:
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Skillet, Sautéing, Simmering
- Cuisine: American
Description
These crispy, golden shrimp cakes are packed with tender, juicy shrimp and a delightful spicy mayo dip on the side. Ready in just 20 minutes, they’re perfect as an appetizer or a main course.
Ingredients
Shrimp Cakes:
- 2 large eggs
- 1 to 2 tablespoons sriracha (optional, to taste)
- 3/4 cup panko breadcrumbs
- 2 tablespoons green onions, finely chopped (plus more for garnish)
- 1/2 teaspoon kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1 pound fresh shrimp, cleaned and finely chopped
- 3 to 4 tablespoons olive oil
Spicy Mayo:
- 1/2 cup mayonnaise (or Miracle Whip)
- 1 tablespoon sriracha (or to taste)
- Lemon wedges (for garnishing)
Instructions
- Make the Shrimp Cakes:
In a large bowl, whisk together the eggs and optional sriracha. - Add the Dry Ingredients:
Stir in the panko breadcrumbs, green onions, salt, pepper, lemon zest, and smoked paprika until well combined. - Add Shrimp:
Add the finely chopped shrimp to the mixture and knead with your hands to evenly distribute the shrimp throughout. Form the mixture into 4 large patties. - Cook the Shrimp Cakes:
Heat olive oil in a large skillet over medium heat. Add the shrimp cakes and cook for about 3 to 4 minutes per side, or until golden brown and crispy. Keep the heat at medium to prevent the cakes from browning too quickly. - Prepare the Spicy Mayo:
In a small bowl, combine the mayonnaise and sriracha. Stir to mix well. - Serve:
Once the shrimp cakes are cooked, garnish with chopped green onions and serve with spicy mayo and lemon wedges on the side.
Notes
- These shrimp cakes are best served immediately while still warm and crispy.
- If you prefer less heat, adjust the amount of sriracha in both the cakes and the mayo to your taste.
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 260
- Sugar: 2g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 155mg