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 in cooking them. Adding just a few fresh ingredients to play up their tastes is really 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, 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 a popular appetizer. That is if you don’t mind mixing up a double batch and frying them up for your guests. Adding in the quick dipping sauce of the lemon mayo that works perfectly with these crisp shrimp cakes.
But eaten as a meal, appetizer or a fun snack, it really doesn’t matter. Serve the lemon mayo.
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 for Shrimp Cakes
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 more recipes to try be sure to check out my recipe for Salmon Cakes and another great one to try is my Salmon with Artichoke Sauce.
What You’ll Need To Make Shrimp Cakes
2 cups chopped jumbo shrimps
½ cup flour
1 tsp cracked black pepper
⅓ cup diced green onions
1 garlic clove
1 tsp salt
1/2 cup or more for frying
Lemon Mayo (for dipping)
½ cup of good mayonaise
cracked black pepper
juice of half a lemon
1 tsbp green onions
**Mix together and serve alongside the 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 to scoop out a bit of the mix and place it onto the coconut hot oil while shaping into a patty.
Brown both sides ensuring the shrimp is cooked all the way about 3 minutes or more on each side (shrimp turns from gray to pink when done).
Remove from skillet, place on paper towel to catch the oil. Serve with lemon wedges & (lemon mayo). Also see serving suggestions for tips below.
- 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
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 if 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, pepper and finish it off with the olive oil. Next, place the shrimp cakes right across the top and lay lemon wedge around the serving platter. You can do this individually or as a pretty center piece to the table at a lunch. People can serve themselves family style or you can do this individually of course.
FAQ for Salmon Cakes
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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- 2 cups chopped jumbo shrimps
- ½ cup flour
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 egg
- ⅓ cup diced green onions
- 1/2 cup or so of coconut oil for frying
- Lemon Mayo (for dipping)
- ½ cup of good mayo
- cracked black pepper
- the juice of half a lemon
- 1 tbsp green onions
- **Mix together and serve alongside the shrimp cakes
- Remove the shrimp tails and chop into small bits. Add the salt, pepper, egg, flour, garlic and green onions. Mix well.
- Begin heating a cast iron skillet over medium heat making sure to coat the bottom of the pan generously with coconut oil.
- Once the oil is heated add a scoop about a ⅓ cup in size of the shrimp mixture to the pan shaping into circles as you lay them in the hot oil.
- Allow the patty to brown along the edges before turning over.
- Brown both sides ensuring the shrimp is cooked all the way (shrimp turns from gray to pink/white when done).
- Remove from skillet, serve with lemon wedges & (lemon mayo).
You May Need a Cast Iron Skillet
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 148mgSodium: 1102mgCarbohydrates: 22gFiber: 2gSugar: 6gProtein: 14g