Shrimp Cakes – 30 Minutes Only!
Seasoned with smoked paprika and filled with chunks of juicy shrimp, these shrimp cakes are the perfect finger food. My kids love them as much as the adults, and it only takes me 30 minutes to make them! I enjoy serving them with a creamy lemon dill dipping sauce.
I started making these for the family after having something similar at a party while visiting friends in Beijing. The crispy little cakes were so delicious that I ate about six of them and then asked for the recipe. I loved them so much that now they are a staple in our house, along with my famous salmon cakes.
Table of contents
I can serve them as appetizers, snacks, or a main dish. Most of the time, I double the recipe and freeze the extras for busy weeknights. I serve them on a bed of rice with some side dishes for a hearty dinner or with dips for game day. They are a bit crispy on the outside and juicy on the inside, with a burst of flavor in every bite.
Why you will love this recipe
- Fast and easy: With hardly any work, finished in 30 minutes.
- Lost of flavor: Even without a bunch of ingredients, it has many flavors.
- The kids love it too: You may need to make an extra batch so everyone can have seconds.
- The sauce is fantastic: Also, make extra sauce for later or other recipes.
What you’ll need to make shrimp cakes recipe
- Shrimp – I use fresh, wild-caught shrimp, shelled and deveined.
- Breadcrumbs – Panko breadcrumbs are best for this recipe.
- Eggs – Large eggs at room temperature, lightly beaten.
- Hot sauce – You can use your favorite hot sauce.
- Green onions – Freshly chopped green onions.
- Dill – Finely chopped fresh dill.
- Lemon zest and juice – For the best flavor, zest your lemon just before juicing it.
- Onion powder – Adds a nice oniony flavor that is deep and rich with a bit of a bite.
For the dipping sauce:
- Mayonnaise—I use my favorite mayonnaise, and you can use yours. For a sweeter dip, use Miracle Whip.
- Sour cream – Full-fat sour cream will make the richest and creamiest dip, or I sometimes use Greek yogurt.
- Lemon juice – Freshly squeezed from half of a lemon.
- Green onions and dill – Freshly chopped for lots of flavor.
How to make
- Making the shrimp batter: First, I chop the shrimp into small cubes. Add it to a large bowl with the rest of the ingredients and stir gently to combine.
- Shape the patties: I use an ice cream scoop or my hands to make 8 to 10 evenly-sized patties.
- Cook the cakes: Next, I heat the oil in the skillet until hot over medium-high. Then, add the shrimp patties in a single layer and cook for three to five minutes until golden brown.
- Flip: I gently flip and cook for three to four more minutes when golden brown.
- Dipping sauce: When ready to serve, I mix the sauce ingredients in a small bowl until thoroughly combined.
- Serve: Then, I serve with the shrimp cakes and lemon wedges on the side.
How to peel and devein shrimp
- To peel raw shrimp, I start underneath, where their legs are attached.
- I use a paring knife to devein by making a shallow slit down the middle of the back to expose the black strip intestine.
- Then, I gently remove the black strip of the intestines and wipe it off on a paper towel.
- To remove the shrimp tail, I just squeeze the shrimp out from the tail segment and discard the tail.
Expert tip
Choosing the best shrimp
As a professional food blogger, I believe the best shrimp is fresh, wild-caught. It will have the best flavor and texture, and you should not worry about chemicals, antibiotics, or any farming issues. You want to look for brightly colored shrimp that is pink or gray with a firm tail, bright red gills, a full belly, and all its parts.
Do not choose anything with a strong fishy odor or ammonia scent. The shell should not be slimy, and it should not have any black or gray spots. It is also not a good sign if the flesh is white or pale. Another bad sign is an empty belly. This means the shrimp was not eating and likely had some illness.
Some people prefer to buy frozen shrimp. Frozen shrimp is just fine to buy as well. Just ensure it is not freezer-burned and thaw it overnight in the refrigerator.
More tips to consider
- You want a brightly colored shellfish with a full belly. Do not buy fresh shrimp with an empty stomach or black spots.
- Always wash and dry your shrimp before using them.
- Do not cook your shrimp before chopping it to make the shrimp cakes, or it will be overcooked.
- If the shrimp cakes stick to your hands, chill the batter and keep your hands wet when shaping them.
- You can use a food processor to chop the shrimp fast and easily.
Recipe variations and add-ins:
- Other herbs: You can use other herbs and spices like garlic, rosemary, oregano, thyme, and basil.
- Spicy cakes: To make these cakes spicy, add cayenne pepper to the batter and sriracha to the sauce.
- Sweet and savory: The kids love it when I make these a bit sweet. I add some brown sugar to the batter and honey to the sauce.
- Ranch sauce: Another way to change the flavor is to add ranch seasoning to the batter and ranch dressing to the dip.
- Cheesy shrimp cakes: Everyone loves it with cheese. I usually use mozzarella or cheddar to mine.
- Mexican shrimp: To make Mexican shrimp cakes, add taco seasoning to the batter and a bit of salsa to the sauce.
Serving suggestions:
- These shrimp cakes make a complete meal with peas, corn, roasted broccoli, and carrots.
- Another way these taste great is on top of a mound of creamy mashed potatoes.
- If you want these as a snack, serve them with a glass of iced tea or a hot mug of Earl Grey.
- Try these with any kind of dip, from sweet to savory. They go great with tzatziki sauce or Thousand island dressing.
- They go hand in hand with a bowl of zucchini pasta, its a fantastic combo.
How to store leftovers:
- Refrigerate: Wrap these in plastic wrap and place them in a sealed container in the fridge, where they will stay fresh for up to three days.
- Freezing: You can also freeze them wrapped in plastic and placed in a heavy-duty freezer bag for up to three months.
- Defrost: Thaw in the fridge overnight for the best texture and taste.
- Reheating: You can reheat in the microwave for one to two minutes.
Frequently asked questions
There are several reasons this may happen. It may be that the mixture is too warm. If it sticks to your hands while trying to shape them, put it in the fridge for a few minutes to let it cool off. Then, keep a bowl of cool water next to you and dip your hands into the water to keep the mixture from sticking. It may also be too dry. Add a little more egg to your mixture and remix it. If it seems too wet, add just a tiny bit more breadcrumbs.
The number one reason shrimp turns rubbery is that they are overcooked. If you buy or cook precooked shrimp before you make your shrimp cakes, they will be overcooked. Your shrimp have to be raw before you start cooking them. However, it is possible to overcook them after you make them into cakes. Make sure you only cook them for a few minutes on each side.
Wild-caught shrimp is always the better choice. It feeds on small marine creatures and plankton and has a different taste and texture than farmed shrimp. Also, wild shrimp are high quality because their natural habitats have less exposure to chemicals and antibiotics. Farm shrimp in other countries are not regulated well. They are full of feces, insecticides, and other chemicals. Therefore, I recommend opting for wild-caught.
No, you are supposed to use raw shrimp, peeled and deveined, for shrimp cakes. Then, you chop it up on a cutting board or with a food processor and mix it with the other ingredients, including panko breadcrumbs, eggs, hot sauce, green onions, lemon, and seasonings. After that, you make them into patties and fry them in oil until they are brown.
More recipes with shrimp:
Easy Shrimp Cakes
Ingredients
- 1 pound shrimp shelled and deveined
- 1 cup panko bread crumbs
- 2 large eggs beaten
- 2 tablespoons hot sauce
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped fresh dill
- 1 lemon juiced and zested
- 1/2 teaspoon smoked paprika
- 1/2 onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup vegetable, canola oil or olive oil for frying
- lemon wedges for serving
Dipping Sauce:
- 1/2 cup mayo
- 1/2 cup sour cream
- juice of half lemon
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped fresh dill
- salt to taste
Instructions
- Using a sharp knife, cut the shrimp into small cube-like pieces.
- Transfer the shrimp to a large bowl and add the remaining ingredients: Panko bread crumbs, beaten egg, hot sauce, green onion, dill, lemon juice, lemon zest, paprika, onion powder, and salt. Stir gently to combine.
- Form the shrimp mixture into 8-10 patties. You can use an ice cream scoop to make each-sized portion.
- Next, heat the oil in a large pan over medium-high heat. Once the oil is hot, add the shrimp patties in a single layer and cook for 3-5 minutes on each side or until golden brown. Gently flip on the other side so as not to break the patties.
- Mix all the sauce ingredients in a small bowl until thoroughly combined. Serve with the shrimp cakes with lemon wedges on the side.