These tender shrimp cakes is a simple dinner in minutes that’s so mouthwatering, easy and delicious! You are guaranteed to cook it again and again!
Ten minute prep for dinner? Yes, please!
Especially if it’s this tender pile of shrimp cakes!
These really are magnificent, my friends. Full of rich taste and moist texture – they are guaranteed to become one of your new favourite weeknight dinner ideas. For those nights when you just need really good food and you need it really fast. No messing around, no special equipment, no extra steps.
Everyone in my family loves them even the kids (I found out that anything patty shaped and fried might just be the way to a child’s heart). And when you serve them with cilantro lime dipping sauce we are in finger-licking business.
The flavor of these shrimp cakes rocks all due to the secret ingredient called old bay seasoning.
What Is Old Bay Seasoning?
I use this stuff often when cooking with seafood. There’s something about the combination of spices that takes seafood dinners like this one (especially anything with shrimp) over the top. It’s readily available in stores and on amazon
How To Make The Shrimp Cakes
It’s really so easy. All you do is toss the shrimp, eggs, some finely minced onions, garlic and chives together. Add cornstarch and mayo to make them extra fluffy and juicy. Mix in a little bit of salt, pepper and Old Bay Seasoning to the mixture and stir everything to combine.
If you like, you can add a tablespoon or so of flour, but I find that eggs and cornstarch hold the mixture beautifully and no other binding agent is needed. They are perfect for gluten free diet! Be sure to watch all recipes via IG Reels for a nice visual.
Drop a few tablespoons of the shrimp cake mixture onto a hot pan and fry the fritters for a few minutes.
Serve them with our favourite cilantro lime sauce for a totally plate-licking worthy experience.
These shrimp cakes also make perfect burger patties if you’re a pescatarian or just looking for a change to your regular ol’ beef burger.
Cook’s Notes:
A non-stick fry pan
SHRIMP CAKES WITH CILANTRO LIME SAUCE
Ingredients
Shrimp Cakes
- 1 lb raw shrimp deveined, peeled and minced
- 2 large eggs
- 1/2 yellow onion finely minced
- 1 garlic clove minced
- 1 tbsp mayo
- 3 tbsp corn starch
- 1 tbsp chives or green onion finely chopped
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp Old Bay Seasoning
- 3 tbsp oil for frying
Cilantro Lime Sauce
- 3 tbsp freshly squeezed lime juice
- 1/2 cup mayo
- 1 garlic clove pressed
- 1/2 tsp hot chilli sauce (Sriracha or Tabasco)
- 1 tbsp cilantro finely chopped
- salt and freshly ground black pepper to taste
Instructions
Shrimp Cakes
- Add all the ingredients, except for oil into a mixing bowl and stir well to combine.
- Heat a skillet with oil on a medium heat. Measure up 1/4 cup of shrimp cakes mixture and place onto the hot skillet.
- Spread the mixture slightly to create the round shape. These shrimp cakes only take a few minutes to cook (about 2-3 minutes), so keeping track of the order they go in the pan means you know which ones to turn first.
- Flip them over to the other side and fry for another couple of minutes.
- Remove the shrimp cakes onto a plate lined with paper towel, to soak up the extra oils.
- Serve warm with cilantro lime sauce.
Cilantro Lime Sauce
- Combine all ingredients in the bowl and mix.
- Season with salt and pepper and enjoy.
wow! These look amazing! I was wandering if they can be kept in the fridge at all and could you sub the mayo for greek yoghurt? 🙂 C x
http://www.thelifeofcandh.com
Most definitely yes to everything!
Made this the other night and thought I had made too many. There were none left. Delicious!!
This makes me so happy! Thanks Steve!
Can you bake instead of fry?
Hi Dawn! These are best fried as the consistency of the shrimp mixture is a bit too runny for it to be baked. But I would be curious to find out if you have tried it!
Could these be baked in the oven instead of Fried? I may try anyway!
Hi Diana! These are best fried as the consistency of the shrimp mixture is a bit too runny for it to be baked. But I would be curious to find out if you have tried baking it!
Love it. Great recipe. The second time we made it we jazzed it up carribean with a little chopped mango, red peppers diced and green onion.
That’s amazing! Thanks!
These were delicious & easy to make. I whizzed everything up in my ninja. It took 10 sec.! Next time im going to add some ginger & scallion & make a soy dipping sauce. It’ll be just like chinese shrimp toast w/o the bread. These are also going into appetizer rotation in a mini size!
This is amazing! Thanks so much for your lovely feedback Barbara!
The shrimp toast version sounds great!
Yes! Glad you like this!
These are soooooooo good! My husband normally won’t eat shrimp but he loves these! My father-in-law is diabetic so these are perfect for his low carb diet. As for me, I normally eat shrimp battered & fried, but now this is my favorite way to get fish into my diet. Thank you so much!
Wow! I am so happy to hear this! Thanks so much for your lovely feedback!
These shrimp cakes look light, crisp, and good! The cilantro sauce must be wonderful! I like to grow fresh cilantro in a pot by my kitchen door. Unfortunately, its season is much too short. I must try to grasp it for this recipe!
These look so delicious and love that they are gluten-free! I think this one could be quite popular with my family! Can’t wait to try them!
Goodness gracious these look delicious! I love how simple the recipe is and can tell from the ingredients that these Shrimp Cakes are packed with flavour! Definitely on my list for dinner next week!
What side would you recommend to go with them?
Hi Theresa! Mashed potatoes are wonderful with these shrimp cakes, but pasta, any kind of salad, really anything you like!
These were wonderful! Will be making these again and again! I did make a lemon aloi instead though. But your cakes are spot on😁
10/10. Love these.
Can I make the batter tonight, refrigerate and then fry up in 2 days?
These were amazing. Very easy and a perfect light accompaniment to mac and cheese
Thank you so much Susan!
Would you know of a substitute for cornstarch to make these Keto friendly, please?
Hi Dottie! The only other alternative I could think is flour, but I really like them with corn starch instead.
Flour is even worse than corn starch for keto diets!
I’d recommend either glucommanan powder, or Pamela’s Not Xanthan/Not Guar, which can be found at Sprout’s. The former has zero carbs, but is used in SMALL amounts, as it is gelatinous, and the latter has half the carbs of corn starch, but you can probably use less than the recipe’s 2 tablespoons.
My family hates cilantro, what else can I use
Maybe parsley?
Made these yesterday. Easy and delicious!
Thank you so much!
Has anyone tried these in the air fryer?
I made this last night and I even messed up a little and it still turned out amazing! I will be making this regularly.
How many cakes does this recipe make?
Love this recipe can’t wait to make it
can’t wait to make it
Came out Great 💕👍🏻🤔💕
i don’t know what i did wrong but mine came out too eggy? Literally like an omelette with shrimp. maybe i need to use flour next time. They were still good tho!
Have you ever frozen the cooked cake and then reheated? If so, what temperature would you recommend for reheating?
Made these tonight. Made shrimp patty sandwiches with them. So good! I will be adding this recipe to my regular menus. Hubby loved them too.