These crispy shrimp cakes are an easy way to turn simple ingredients into a restaurant worthy dish. They cook up golden with a tender middle and are perfect for a quick dinner or appetizer.
Holly’s Recipe Highlights
- Flavor: These shrimp cakes have a golden and crispy exterior with savory, lightly herbed, seafood flavor.
- Skill Level: Low carb shrimp cakes are beginner friendly, made with simple pantry ingredients that let the shrimp shine without being weighed down by fillers.
- Tools: All you need is a sharp knife, mixing bowl, and nonstick skillet to make these tasty morsels!
- Serving Suggestions: I love to serve these shrimp patties with a simple lemon aioli that adds a bright, creamy finish. A crisp salad, coleslaw, or even cauliflower rice make delicious side dishes.
Ingredient Notes
- Base Mixture:
- Mayonnaise adds moisture and keeps cakes tender.
- Dijon adds a bit of tang without overpowering the flavor.
- The egg helps bind everything so they stay together in the skillet.
- Core Ingredients:
- Use fresh or previously frozen shrimp. In either case, pat them very dry so the mixture isn’t watery and will hold together well.
- Green onions have mild flavor that won’t overpower the shrimp.
- Parsley adds a pop of fresh color and a bright finish.
- Almond flour acts as a binder and keeps the cakes soft.
- Seasoning: Salt and pepper are all you need! Parmesan is sprinkled on top for savory flavor and crispy crust.
- For The Best Fry: Use a combination of butter for flavor, and vegetable oil which prevents the shrimp cakes from burning.
- Lemon Aioli: This optional dip is easy to make and will add a creamy brightness. Cakes are flavorful without it, but the sauce does make them extra delicious!
- Variations:
- For added flavor, try a pinch of Old Bay, Cajun seasoning, or smoked paprika.
- Dill, chives, or cilantro can all be good substitutes for parsley if they fit the meal better.
- Stir in a spoonful of finely diced red bell pepper or celery for crunch.
- Keto breadcrumbs, in place of almond flour, can create a slightly firmer texture.
- A bit of lemon zest can be added for a brighter finish.
- Form smaller shrimp cakes for appetizers or sliders.
How To Make Shrimp Cakes
- Pat the shrimp dry and mince.
- Mix all ingredients gently. Chill mixture so cakes will hold together well.
- Heat oil and pan fry until golden (full recipe below).
Can these be baked or air fried?
Yes! They are best pan fried for the crispest crust, but they can be baked or air fried until cooked through and golden.
Holly’s Tips For Success
- Pat shrimp dry, then mince. Not so much that it turns into a paste which can make the cakes a bit rubbery.
- Chill the mixture for the full hour to make shaping and flipping much easier.
- Use a cookie scoop, or measuring cup, to create similar sized cakes that will cook at the same rate.
- Leave space in between cakes when cooking so the edges brown nicely.
- Flip only once the cakes are deeply golden and set. If you move them too early they may break.
Save Them For Later
- Refrigerate leftover shrimp cakes in an airtight container for up to 2 days.
- Freeze cooled shrimp cakes layered between parchment in a freezer safe container for up to 2 months.
- Reheat cakes in a skillet, air fryer, or oven. Delicious tucked into lettuce wraps, chopped over salad, or served with extra lemon aioli for lunch.
Light Sides For Shrimp Cake Night
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Shrimp Cakes
These shrimp cakes are crisp on the outside, tender in the middle, and packed with savory shrimp flavor. A quick lemon aioli makes them feel a little extra without adding much work.
Equipment
Ingredients
- 1 pound raw shrimp peeled and deveined
- 1 large egg
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 2 green onions minced
- 1 tablespoon chopped fresh parsley
- ½ cup almond flour or keto bread crumbs
- ¼ cup grated parmesan cheese
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Instructions
- Pat the shrimp dry and finely chop (for the best texture) or pulse in a food processor 3 to 5 times until roughly minced.
- In a large bowl, whisk together egg, mayo, Dijon, salt, and pepper.
- Add chopped shrimp, minced green onion, chopped parsley, and almond flour (or breadcrumbs). Stir to combine.
- Refrigerate the mixture for 1 hour to help the cakes hold their shape better.
- Heat the oil and butter in a large nonstick skillet over medium heat. Scoop spoonfuls of the mixture into the pan and gently flatten into cakes about 3 inches wide and ½-inch thick. Sprinkle the tops with Parmesan while they cook.
- Cook the shrimp cakes 3 to 5 minutes per side or until golden brown and the shrimp is cooked through (it will be opaque).
- Serve immediately. Pairs well with lemon aioli (see notes).
Notes
- Lemon aioli: Combine ⅓ cup mayonnaise, 1 teaspoon dijon, 1 teaspoon lemon juice, ½ teaspoon lemon zest, ⅛ teaspoon garlic powder
- Keep leftovers in an airtight container in the refrigerator for up to 2 days and in the freezer for up to 2 months.
Nutrition Information
Calories: 195kcal | Carbohydrates: 3g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 528mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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