Crispy Shrimp Cakes

These Shrimp Cakes are a crispy, lightly flavored shrimp cake that are pan fried and great for a light lunch, snack or appetizer.

Seafood is such a treat. No matter how simple or complicated the dish is. It seems like you are having something special when it is on the menu. From crab cakes to salmon to these simple shrimp cakes. They are all favorites in our home. The best part about most of these dishes is their simplicity of cooking them. Adding just a few fresh ingredients to play up their tastes is all you need.

Crisp, lightly seasoned, and sure to hit the spot, these shrimp cakes are just that. I love to serve them as a light lunch in our house that is paired with a salad. For me, the best combination is a mixed green salad, a bit of feta, a dash of olive oil, and cracked black pepper. A perfect simple side salad that pairs nicely with these shrimp cakes. I don’t want to serve an overcomplicated salad that would throw off the lightness of these shrimp cakes.

But we are not relying on sides to spruce these shrimp cakes up. They do well on their own and are popular appetizers. That is if you don’t mind mixing up a double batch and frying them up for your guests. Add in the quick dipping sauce of the lemon aioli that works perfectly with these crisp shrimp cakes.

But eaten as a meal, appetizer, or a fun snack, it doesn’t matter. You’ll want to serve the lemon aioli.

This is a great recipe that I make over and again in our home because they are well, delicious. Who doesn’t enjoy a crispy pan-fried shrimp cake especially when pairing them with a tasty dipping sauce?

Why I Love This Recipe

This particular recipe is quite simple and I find that I have all of these ingredients on hand as regular pantry staples. Making it a true go-to quick meal for me. Truly, shrimp is one of those versatile proteins that defrost quickly and can be made up in just about any dish imaginable. I keep a bag of jumbo shrimp in my freezer year round not just for convenience but also to liven things up when only seafood will do.

You can also throw these salmon cakes on a roll to create more of a sandwich out of it or try them in a soft flour tortilla with shredded cabbage for a twist on a shrimp taco. For another delicious variation of a “cake” be sure to check out my recipe for Salmon Cakes as well.

What You’ll Need To Make Them

2 cups chopped jumbo shrimps

½ cup flour

1 tsp cracked black pepper

2 eggs

⅓ cup diced green onions

1 garlic clove

1 tsp salt

1/2 cup or more for frying

Lemon Aioli

½ cup of good Mayonaise

cracked black pepper

1 garlic clove

juice of half a lemon

1 tbsp green onion

Directions for Lemon Aioli

Mince garlic clove. Add it to a bowl with the mayo. Squeeze in the fresh lemon juice from half a lemon. Sprinkle in chopped green onions, cracked black pepper, and stir well to combine. Set aside.

Directions For Crispy Shrimp Cakes

Begin by dicing green onions.

Mincing the garlic and cutting the shrimp into small bits (as pictured).

In a bowl combine everything but the coconut oil.

Begin heating a cast iron skillet over medium heat making sure to coat the bottom of the pan generously with coconut oil.

Make sure the pan and oil is hot before frying.

Using a spoon or 1/4 measuring cup scoop out a bit of the mix and place it onto the coconut hot oil while shaping it into a patty.

Brown both sides ensuring the shrimp is cooked for about 3 minutes or more on each side (shrimp turns from gray to pink when done).

Remove from the skillet, and place on a paper towel to catch the oil. Serve with lemon wedges & (lemon mayo). Also, see serving suggestions for tips below.

Cookings Tips

• Be sure to thaw shrimp thoroughly before making.
• To thaw shrimp quickly, place them in a bowl of cold water.
• Remove the shrimp tail shells after thawing.
• Use a cast iron skill for the best frying.
• Make sure oil is hot before adding the shrimp mixture for best results

Serving Suggestions

Depending on whether you are serving these salmon cakes as an appetizer or a light meal. For a simple garnish to an appetizer, I would place a few leaves of a mixed green salad down and place the crab cakes right over them. Place lemon wedges along the side and add the lemon mayo to a small bowl that is best placed in the center of the platter.

If serving these as a light meal option however the lettuce should be turned into a simple salad. I like to do mixed greens, feta, cracked black pepper, and olive oil for mine. I layer the greens, feta, and cracked black pepper and finish it off with olive oil.

Next, place the shrimp cakes right across the top and lay lemon wedges around the serving platter. You can do this individually or as a pretty centerpiece to the table at a lunch. People can serve themselves family style or you can do this individually of course.

FAQ

Can I double this recipe?

Yes! This is a great one to double the recipe on and if you are making these as an appetizer you likely will want to double them as this recipe makes about 5-6 shrimp cakes depending on how large you make them.

Can I use gluten free flour?

Yes, a gluten-free all-purpose flour can be swapped out to make these salmon cakes.

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Cast Iron Pans Set of 2 (10 in and 12 in)

Wooden Measuring Spoons

Coconut Oil

Linen Apron

Farmhouse Kitchen Towels

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

Check Out More Favorites From The Farmhouse!

Salmon Cakes

Asian Inspired Noodles

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Sirloin Steak with Herb Butter

Creamed Spinach with Garlic

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