Shrimp Cakes

These Shrimp Cakes are crisp on the outside, juicy and tender on the inside, and packed with bold, zesty flavor. Made with finely chopped shrimp, green onions, lemon zest, and a hint of smoky paprika, they cook up quickly in a skillet and pair beautifully with a simple spicy mayo. Whether you’re serving them as a crowd-pleasing appetizer or a light, satisfying main course, this recipe delivers restaurant-quality results in just 20 minutes.

Why You’ll Love This Recipe

• Quick and easy: Ready in just 20 minutes from start to finish.

• Incredible texture: Crispy exterior with succulent shrimp inside.

• Packed with flavor: Zesty lemon, smoky paprika, and spicy sriracha bring it all together.

• Customizable heat: Adjust the spice level with the amount of sriracha.

• No food processor needed: Just chop the shrimp and mix everything by hand.

• Great for any occasion: Serve as an appetizer, lunch, or light dinner.

• Minimal ingredients: Mostly pantry staples plus fresh shrimp.

• Low-carb friendly: Only 7g of carbs per serving.

• Kid-friendly: Just omit the sriracha if needed.

• Make ahead friendly: Form the patties and refrigerate until ready to cook.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shrimp Cakes
2 large eggs
1 to 2 tablespoons sriracha (optional, to taste)
¾ cup panko breadcrumbs
2 tablespoons green onions, finely chopped (plus more for garnish)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon lemon zest
½ teaspoon smoked paprika (or regular paprika)
1 pound fresh shrimp, cleaned and finely chopped
3 to 4 tablespoons olive oil (for frying)

Spicy Mayo
½ cup mayonnaise or Miracle Whip
1 tablespoon sriracha (or to taste)

To Serve
Lemon wedges
Extra green onions (for garnish)

Directions

1. Make the shrimp mixture:
   In a large bowl, whisk together the eggs and optional sriracha. Add panko, green onions, salt, pepper, lemon zest, and paprika. Stir to combine.

2. Add shrimp:
   Add the finely chopped shrimp to the bowl and use your hands to mix until the ingredients are evenly distributed. Form into 4 large patties.

3. Cook the shrimp cakes:
   In a large skillet over medium heat, add the olive oil. Once hot, carefully add the patties. Cook for about 3 to 4 minutes per side, or until golden brown and cooked through. Avoid high heat to prevent over-browning.

4. Prepare spicy mayo:
   In a small bowl, stir together mayonnaise and sriracha until smooth.

5. Serve:
   Garnish shrimp cakes with chopped green onions and lemon wedges. Serve warm with spicy mayo on the side.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 7 minutes
Additional time: 3 minutes
Total time: 20 minutes

Variations

• Mini cakes: Make 8 smaller shrimp cakes instead of 4 large ones for party-friendly appetizers.

• Add herbs: Mix in fresh cilantro, dill, or parsley for extra brightness.

• Gluten-free: Use gluten-free panko or almond meal as a breadcrumb substitute.

• Make it cheesier: Add ¼ cup grated Parmesan to the mixture for an umami boost.

• Tropical twist: Stir in a tablespoon of finely diced pineapple or mango for a sweet contrast.

• Asian flair: Add a splash of soy sauce and sesame oil to the mix.

• Baked option: Bake at 400°F for 12–15 minutes, flipping once halfway through.

• Swap the seafood: Use finely chopped scallops, crab, or a shrimp-crab mix.

• Lighter version: Use Greek yogurt instead of mayo for the sauce.

• Spice it up: Add chopped jalapeños or a dash of cayenne pepper to the shrimp mixture.

Storage/Reheating

Storage: Store leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze cooked shrimp cakes on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months.
Reheating: Reheat in a skillet over medium heat with a bit of oil, or in the oven at 350°F until warmed through. Avoid microwaving, which can make them rubbery.

FAQs

Can I use pre-cooked shrimp?

It’s best to use raw shrimp so it cooks perfectly within the cakes. Pre-cooked shrimp can become rubbery.

Do I need to chop the shrimp by hand?

Yes, chopping by hand gives better texture than a food processor, which can make it too mushy.

Can I make these ahead?

Yes. Form the patties and refrigerate them (uncooked) for up to 24 hours before frying.

What size should the shrimp be chopped?

Finely chopped—about the size of a pea or smaller—for even cooking and texture.

Can I bake instead of pan-frying?

Yes. Bake at 400°F for about 12–15 minutes, flipping halfway through.

Can I use frozen shrimp?

Yes. Just thaw completely and pat dry before chopping and adding to the mixture.

Is the spicy mayo really spicy?

It has a mild heat. Adjust the sriracha to your preferred spice level.

What kind of shrimp works best?

Medium or large shrimp (31/40 or larger) peeled and deveined, then finely chopped.

Can I make these without breadcrumbs?

You can try almond flour  for a low-carb option, but the texture may change.

What can I serve with shrimp cakes?

They pair well with a green salad, coleslaw, roasted vegetables, or even on a brioche bun as a sandwich.

Conclusion

These Shrimp Cakes are a quick, flavor-packed dish with just the right balance of crispiness and juicy tenderness. With their bold seasoning and a creamy, spicy mayo on the side, they’re perfect for busy weeknights, casual gatherings, or a special at-home appetizer. Simple, satisfying, and full of coastal flavor, this recipe is sure to become a repeat favorite.

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