Crispy Shrimp Cakes

Pan-fried to golden perfection these shrimp cakes are crisp on the outside with tender pieces of tiny shrimp on the inside. Trust me, these shrimp fritters will disappear fast at any party, just don’t forget the spicy mayo dipping sauce!

If you love shrimp recipes you should also try this retro shrimp dip and my favorite quick weeknight easy roasted shrimp sheet pan dinner.

If you love crab cakes you will love these shrimp cakes. It is a simple enough formula, seafood (in this case shrimp), breadcrumbs, aromatics like lemon zest, fresh herbs (tarragon), and spices, a few eggs, stir up, form into patties, and pan fry until crispy. Then watch the entire platter of little shrimp cakes disappear in an instant.

Why You’ll Love This Recipe

• Simple ingredients, that you probably already have in your pantry, fridge, and freezer
• A great recipe that utilizes shrimp.
• Nourishing whole food ingredients. Even though there is some light frying involved, this is still a healthy recipe. These easy shrimp cakes are dense with protein and made with just a few high-quality wholesome ingredients.  
• A HUGE crowd-pleaser! These delicious shrimp cakes are a great way to impress a crowd and go a long way when entertaining. 

Let’s Get Cooking!

Ingredients and Substitutions

Detailed measurements and ingredients can be found within the recipe card at the end of this post.

• Shrimp –  For this recipe I used small Oregon pink shrimp. They are pre-cooked shrimp which is a bit controversial in the shrimp cake world but I promise you, the results were spectacular. You can also use raw shrimp meat (any kind of shrimp, really) though I don’t think it’s necessary to spend extra on super large shrimp since you will chop it up very fine. The standard shrimp rhetoric is that if you use cooked shrimp it will become tough, I did not find this to be the case. I recommend making smaller shrimp cakes so they cook in a short amount of time, the result is wonderfully tender juicy shrimp.
  • VARIATION – you can easily use 3/4 lb. raw shrimp, blitz in the food processor until finely chopped (but not a paste) or hand dice. When cooking add 2 minutes to the cook time.
• Panko Breadcrumbs – Breadcrumbs are necessary for this recipe but if you are gluten free you can easily use gluten free breadcrumbs. I have also made seafood cakes with a bit of almond flour to “pretty good” success, if you are grain free a 1:1 ratio of almond flour to breadcrumbs will work.
• Eggs – 1 egg actually, so singular. If you are egg intolerant you can use a chia or flax egg
• Mayonnaise -I love the addition of mayonnaise in this shrimp cake recipe, it helps to create a super tender center.
• Seasoning – I went for an herby citrus kick here, lemon zest, fresh tarragon, and sumac which is a spice that has a tart zesty flavor and pairs perfectly with seafood.

Tools You will Use

• mixing bowl 
• large skillet. 
• sharp knife 
• cutting board 
• Food processor / Optional

How To Make Shrimp Cakes

Step 1. Add chopped shrimp, panko, beaten egg, lemon zest, mayo, tarragon, and spices to a large bowl. Stir everything together, using a wooden spoon, until just combined. Be cautious to not overmix.

Step 2. Form into small patties about 1.5 inches in diameter and 1/2 inch thick. This recipe will make about 18 shrimp cakes/fritters. The fritters may be oddly shaped, that is ok!

Step 3. Heat a skillet over medium heat, add a bit of avocado oil or olive oil to the pan (any kind of cooking fat will do here). Add shrimp cakes and cook each side for about 2 minutes on each side or until a dark golden-brown crust forms on the fritters as they are cooked through. Do not overcook! The inside should be tender and moist with a crispy outer edge.

Step 4. Remove from pan, place on paper towels, and sprinkle with flaky sea salt.

Step 5. Make the sauce by whisking together mayonnaise and hot sauce (I used Cholula hot sauce, but tabasco, or sriracha, or franks red hot will also work, albeit they will all have a different flavor)

Step 6. Serve with a lemon wedge and a generous dollop of spicy mayo!

Recipe Tips

• Use wild shrimp whenever possible – I am a stickler for high-quality seafood, but I totally understand that comes at a cost. Wild shrimp is far superior to farmed shrimp due to its vastly lower exposure to contaminants in shrimp aquaculture (farmed) environments. Shrimp aquaculture has a pretty grim reputation from the heavy use of antibiotics to poor labor processes. I personally have hope that new trustworthy, healthier aquaculture operations will be in our near future, but for now, I will always choose wild seafood over farmed.
• RAW SHRIMP SUB – you can easily use 3/4 lb. raw shrimp, blitz in the food processor until finely chopped (but not a paste) or hand dice. When cooking add 2 minutes per side to the cook time.
• Don’t overmix the shrimp mixture. If you overmix the shrimp cakes will become dense. Mix just until the ingredients are combined to ensure you end up with a tender shrimp cake.
• Don’t skip the seasoning! The combination of sumac and tarragon is heavenly. You can easily use dried tarragon if you can’t find fresh.
• Spicy mayo is clutch! (is that what the kids say?) That little touch of creamy heat is the perfect balance to the sweet and citrusy shrimp cake.

Frequently Asked Questions

Make-Ahead, Storage, Reheating, and Freezing

• Make-ahead: The great flavor of these shrimp cakes is best enjoyed straight out of the frying pan, but if you want to serve for a party you can easily make the filling a few hours in advance (store in the refrigerator) or you can make the shrimp cakes in advance and reheat following instructions below. They can also be served at room temperature.
• Storage: Store the shrimp cakes in an airtight container in the refrigerator for up to 5 days.
• Reheat: Ideally reheat in the oven 350° for 10 minute or until heated through, or reheat in the air fryer for 10 minutes at 350°
• Freezing: Freeze fully cooked shrimp cakes in an airtight container for up to 3 months. Layer between sheets of parchment paper so they don’t stick together. Defrost in the refrigerator overnight and then follow the reheating instructions

Check out my healthy Christmas recipes and healthy Super Bowl recipes roundups for more tastiness!

I can’t wait for you to try these awesome shrimp cakes! When you make them snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo! 

If you’ve tried this recipe, don’t forget to rate and leave a comment below. I love to hear from people who’ve made my recipes!