Name: Shrimp Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 lb raw shrimp, peeled, deveined, and roughly chopped; 1/4 cup breadcrumbs; 1 large egg; 2 green onions, finely chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon mayonnaise; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; Salt and pepper, to taste; 2 tablespoons olive oil (for frying); Lemon wedges, for serving

Juicy, golden shrimp patties with fresh herbs and spices, these shrimp cakes are pan-fried to crispy perfection. I love how they pack so much flavor into every bite, with tender shrimp inside and a crunchy, golden crust on the outside. They’re just as good as a main dish with a fresh salad as they are served as an appetizer.

Shrimp Cakes

Why You’ll Love This Recipe

I enjoy making shrimp cakes because they’re quick, versatile, and satisfying without being heavy. The combination of shrimp, herbs, and a touch of Dijon mustard gives them a bright, savory flavor, while the breadcrumbs help bind everything together and create a crisp texture. They’re a great way to enjoy seafood in a new form, and they cook up in just minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb raw shrimp, peeled, deveined, and roughly chopped
1/4 cup breadcrumbs
1 large egg
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
Lemon wedges, for serving

directions

I combine the chopped shrimp, breadcrumbs, egg, green onions, parsley, mayonnaise, Dijon mustard, garlic powder, paprika, salt, and pepper in a large mixing bowl.
I mix everything until it’s well combined.
I shape the mixture into small patties, about 2–3 inches in diameter.
I heat olive oil in a large skillet over medium heat.
I cook the shrimp cakes in batches for 3–4 minutes per side, until they’re golden brown and cooked through.
I transfer them to a paper towel-lined plate to drain any excess oil.
I serve them warm with lemon wedges on the side.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 8 minutes
Total Time: 23 minutes
Servings: 8 shrimp cakes
Calories: 150 kcal per cake

Variations

I sometimes add finely diced red bell pepper for sweetness and extra color. For a spicy kick, I mix in a pinch of cayenne pepper or a splash of hot sauce. If I want an Asian-inspired twist, I replace the parsley with cilantro and add a teaspoon of soy sauce to the mixture.

storage/reheating

I store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. To reheat them while keeping the crust crispy, I use a skillet over medium heat or an air fryer at 350°F (175°C) for 3–4 minutes.

FAQs

Can I use frozen shrimp?

Yes, I can—just make sure to thaw them completely and pat them dry before chopping.

Can I bake shrimp cakes instead of frying?

Absolutely. I bake them at 400°F (200°C) for about 12–15 minutes, flipping halfway through.

How do I keep them from falling apart?

I make sure the mixture is well-chilled before shaping and cooking, and I avoid flipping them too early.

Can I make these ahead of time?

Yes, I can form the patties ahead, store them in the fridge, and cook them when ready to serve.

What dipping sauces go well with shrimp cakes?

I like serving them with tartar sauce, spicy mayo, or a zesty lemon aioli.

Conclusion

Shrimp cakes are one of my favorite ways to enjoy seafood in a crispy, handheld form. With fresh herbs, tender shrimp, and a satisfying crunch, they’re a dish I can whip up quickly for a weeknight dinner or dress up for entertaining guests.