Shrimp Cakes
Crispy, golden, and bursting with flavor, these homemade shrimp cakes are a seafood lover’s dream! Perfectly balanced with tender chunks of shrimp, aromatic garlic, fresh cilantro, and a touch of zesty lime juice, this recipe combines savory and refreshing notes in every bite. The addition of panko breadcrumbs creates a light, crunchy texture, while soy sauce and scallions infuse each cake with subtle umami undertones. Whether served as an appetizer, enjoyed in a sandwich, or paired with a vibrant dipping sauce like sriracha mayo or sweet chili, these shrimp cakes are quick to prepare and pan-fried to perfection in just 15 minutes. Great for weeknight dinners or parties, this easy recipe ticks all the boxes for a satisfying seafood treat.
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Recipe Information
Ingredients
- 450 grams Raw shrimp, peeled and deveined
- 120 grams Panko breadcrumbs
- 4 unit Green onions (scallions), finely chopped
- 2 teaspoons Garlic, minced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Mayonnaise
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 1 unit Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
Instructions
Chop half of the shrimp into small chunks, about the size of a pea. Place the other half of the shrimp into a food processor and pulse until it forms a paste-like consistency.
In a large bowl, combine the chopped shrimp, shrimp paste, panko breadcrumbs, green onions, garlic, cilantro, mayonnaise, soy sauce, lime juice, egg, salt, and black pepper.
Mix the ingredients together until well combined. The mixture should hold its shape when pressed together. If too wet, add a little more panko breadcrumbs.
Using your hands, form the mixture into 8 small patties or 4 large ones.
Heat the vegetable oil in a non-stick skillet over medium-high heat.
Once the oil is hot, carefully place the shrimp cakes in the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
Transfer the cooked shrimp cakes to a paper towel-lined plate to absorb excess oil.
Serve warm with your choice of dipping sauce, such as sriracha mayo or sweet chili sauce.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 4419 mg | 192% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.4 g | ||
| Protein | 133.1 g | 266% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 406 mg | 31% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
