Shrimp Cakes

Why You’ll Love This Recipe

I love this recipe because it’s so versatile and comes together in just over 20 minutes. The texture is perfect—crispy on the outside, tender and juicy on the inside. Plus, it’s a great way to serve shrimp in a fun, flavorful way that isn’t just your typical shrimp cocktail or stir-fry. They work just as well for casual family meals as they do for entertaining.

Ingredients

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

• 2 lb raw shrimp (peeled, deveined, and patted dry)

• 1/4 cup red bell pepper, finely chopped

• 1/4 cup red onion, finely chopped

• 1/2 cup panko breadcrumbs

• 1 tsp Old Bay seasoning

• 1/2 tsp salt

• 1 tbsp lemon juice (plus more for garnish)

• 1 egg

• 2 tbsp mayonnaise

• 2 tbsp fresh parsley, chopped

• 2 tbsp olive oil

Directions

1. I add the shrimp to a food processor and pulse 3–5 times, just enough to break them into large chunks—I don’t over-process, since I want some texture.

2. In a large bowl, I stir together the red bell pepper, red onion, panko, Old Bay seasoning, salt, lemon juice, egg, mayo, and parsley. Then I fold in the chopped shrimp.

3. I use my hands to form the mixture into 14 small patties. I usually roll them into balls first, then flatten gently with my palms.

4. In two large skillets, I heat the olive oil over medium heat. Once the oil is hot, I cook the shrimp cakes for about 3 minutes on each side, until they’re golden brown and cooked through.

5. I serve them immediately with an extra squeeze of lemon juice for brightness.

Servings and timing

This recipe makes 14 small shrimp cakes, which serves about 4 people as a main or more as an appetizer.

• Prep time: 10 minutes

• Cook time: 11 minutes

• Total time: 21 minutes

Variations

• I sometimes add a pinch of cayenne or a dash of hot sauce for a spicier version.

• A little Dijon mustard mixed in with the mayo gives the cakes a tangy kick.

• For a tropical twist, I add diced mango or pineapple salsa on top.

• I’ve also used cilantro instead of parsley when I want a more vibrant, herby flavor.

Storage/Reheating

I store leftover shrimp cakes in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat to crisp them back up, or I pop them in a 375°F oven for about 8–10 minutes. I avoid the microwave if I want to keep the texture crispy.

FAQs

Can I use cooked shrimp instead of raw?

Raw shrimp is best for texture and flavor, but if I have cooked shrimp on hand, I pulse it very gently in the food processor and reduce the cook time slightly.

Can I freeze shrimp cakes?

Yes! I freeze them after shaping (before cooking), separated by parchment in a container or bag. When ready, I cook them straight from frozen—just add a couple of extra minutes to each side.

What sauce goes well with shrimp cakes?

I love serving them with a garlic aioli, spicy mayo, or a lemon-dill yogurt sauce. Tartar sauce also works well.

Can I make these gluten-free?

Absolutely. I swap the panko with gluten-free breadcrumbs, and they come out just as delicious.

What’s the best way to serve these?

I like to serve them with a fresh green salad, coleslaw, or inside a slider bun for a shrimp burger vibe. They’re also great over rice or tucked into wraps.

Conclusion

These Shrimp Cakes are fast, flavorful, and packed with juicy seafood and crisp golden edges. I love how easy they are to make, and how well they work as a main course or party appetizer. With a squeeze of lemon and a side of sauce, they’re always a hit—no matter how I serve them.

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