Shrimp Cakes – The Almond Eater

These easy Shrimp Cakes are made with classic seafood seasonings and aromatics, then pan-fried to crispy and tender perfection. Enjoy them as a flavor-packed appetizer or main dish!

If you love crab cakes, I know you’ll love these Shrimp Cakes even more (yes, it’s possible!). They’re kind of like crab cakes’ easier-to-make, budget-friendly cousin. You won’t even notice the crab isn’t there—you’ll be too busy enjoying the fresh and tender shrimp and vibrant seafood flavors!

 

To make these shrimp patties, a well-seasoned mix of shrimp, breadcrumbs, and aromatics is shaped into small patties, then pan-fried until they’re crispy on the outside and juicy and tender on the inside. What you’re left with is a fantastic shrimp appetizer that’ll blow your party guests away, especially when there’s cocktail sauce on the side for dipping!

Recipe features

• Crispy on the outside, juicy on the inside, and bursting with salty and tangy seafood flavors!
• A versatile appetizer to serve with lemon yogurt sauce for dipping or in buns with homemade coleslaw for a simple lunch.
• Fried in a hot pan until they’re golden brown and crispy. Air fryer and baking instructions are also included.
• Shape the patties, then refrigerate or freeze them for later!

Ingredients

Shrimp – Medium to large deveined, peeled shrimp (about 31 to 40 per pound) work best for this recipe since they’re easier to break down without turning to mush. Frozen shrimp works, too—just make sure to thaw and pat them completely dry before chopping. 

Aromatics – I used a finely chopped red bell pepper, red onion, and garlic cloves to round out the sweet and savory flavors in these fried shrimp patties. You can always change these up if you’d like—there are more aromatics and vegetables to choose from in the Variations section below.

Panko breadcrumbs – Just like with homemade meatballs, light and airy panko breadcrumbs soak up any moisture in the shrimp patties to help hold them together. For gluten-free shrimp cakes, use gluten-free breadcrumbs instead.

Herbs and seasonings – A mix of Old Bay seasoning, salt, and fresh parsley adds those classic seafood flavors. Cajun or Creole seasoning will work as a substitute for Old Bay.

Lemon juice – I used fresh lemon juice to brighten up the shrimp cake mixture and for a little extra zing before serving.

Mayonnaise – I like using my homemade avocado oil mayonnaise for these seafood cakes, but any store-bought mayonnaise you already have at home will work just as well.

Instructions

Step 1: Pulse the shrimp. Add the shrimp to a food processor and pulse (don’t pulverize!) until it’s broken down into large, coarse chunks.

Step 2: Prepare the shrimp cake mixture. Combine the remaining ingredients (except the olive oil) in a large bowl, then fold in the shrimp. 

Step 3: Shape the patties. Using your hands, gently shape the mixture into 14 small patties. 

Step 4: Sear and serve. Heat the olive oil in two large skillets (or work in batches with one pan). Once hot, add the shrimp cakes and cook until they’re golden on both sides. Squeeze a little lemon juice over top, then enjoy!

Tips and FAQs

• No food processor at home? That’s okay! Just roughly chop the shrimp with a sharp knife. 
• I find that the easiest way to shape shrimp cakes is to roll the mixture into golf ball–sized balls first, then flatten them into patties with your palm. Pressing too hard can make them too compact and tough.
• Pat the shrimp completely dry before mixing to prevent your patties from falling apart. If the shrimp cake mixture still feels too wet, let it rest for 5 to 10 minutes before shaping to give the panko time to absorb the moisture.

Variations

Here are some fun ways to customize these shrimp cakes and make this recipe your own: 

• Add grated Parmesan for an umami boost.
• Add cayenne pepper, red pepper flakes, or minced jalapeños for a spicy kick.
• Stir in corn kernels for bursts of sweet crunch. 
• Fold in capers for a tangy, briny twist.
• Replace half of the shrimp with lump crab meat or lobster for a seafood lover’s combo.

Serving suggestions

These shrimp cakes are perfect as an appetizer served with dipping sauces like classic lemon aioli, chipotle aioli, tartar sauce, cocktail sauce, or a creamy remoulade. You could even tuck the cakes into slider buns for a handheld starter.

They can also be served as an impressive main dish paired with your favorite sides, like a simple arugula salad, sautéed asparagus, creamy polenta, corn on the cob, or a classic seafood platter spread with coleslaw and fries. 

Can I bake or air fry shrimp cakes instead of frying?

Sure! While I can’t resist the crispy crust of pan-fried shrimp cakes, air frying and baking still yield delicious results:

To bake shrimp cakes, place the patties on a parchment-lined baking sheet, lightly brush them with oil, and bake at 400°F for 12 to 15 minutes, flipping halfway.

To air fry shrimp cakes, lightly spray the patties with oil and air fry at 375°F for 8 to 10 minutes, flipping halfway.

How can you tell when shrimp cakes are done? 

Shrimp cakes are done when they’re pink all the way through, feel firm to the touch, and are golden brown on both sides. If you’re unsure, cut one open to check; the inside should be opaque, not translucent.

Storage

Make ahead: The shaped patties can be refrigerated (covered) for up to 24 hours before cooking. To freeze, flash freeze the shaped patties on a baking sheet until firm, then transfer them to a freezer bag for up to 2 months. Thaw in the fridge before cooking or cook straight from frozen, adding a few extra minutes to the cook time.

Refrigerator: Store the leftover shrimp cakes in an airtight container in the fridge for up to 3 days.

Freezer: Once cooled, wrap the individual patties in plastic, then place them in a freezer bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in a skillet, oven, or air fryer.

More easy shrimp appetizers

If you made this recipe, be sure to leave a comment and star rating below. Thanks!