Quick and easy shrimp cakes are juicy, tender, delicious, and flavorful. They're made simple with a food processor and your choice of three cooking methods.
- 1 and 1/2 pounds raw shrimp, peeled, deveined, and tails removed
- 1 cup breadcrumbs
- 1 medium carrot, grated
- 1/4 cup fresh parsley, finely chopped
- 1/2 tablespoon ginger, freshly grated
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
For the lemon aioli:
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
Prepare the patties:
- In a large mixing bowl, add shrimp, breadcrumbs, carrot, parsley, ginger, egg, garlic powder, paprika, salt, and pepper. Stir well until evenly combined.
- Transfer the shrimp mixture into a food processor. Pulse mix on and off for 1 minute until coarsely chopped. You can also chop the shrimp by hand into 1/4-inch pieces instead and stir everything together.
- Take 1 cup of the shrimp mixture at a time and firmly shape into a large patty. You should make about 6 large patties. Set aside for 5-10 minutes.
Cook the shrimp cakes:
- To pan fry: Heat 2 tablespoons of oil in a large skillet over medium-high heat for 1 minute. Add the shrimp cakes and cook until nicely browned, about 4-5 minutes on each side. Remove from the skillet and let rest for 5 minutes.
- You can reduce the amount of oil in the cakes by letting them rest on a clean paper towel. After they appear dry, transfer them to a clean plate.
- To bake in the oven: Preheat oven to 350F. Place shrimp cakes on a quarter sheet baking pan and bake for 15-17 minutes until golden brown, flipping the patties halfway during cooking to brown evenly.
- To air fry: Place shrimp cakes in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry at 350F for 13-15 minutes until golden brown and fully cooked through.
Serve with lemon aioli (optional):
- Serve shrimp cakes with a side of lemon aioli dipping sauce. To make it, in a small mixing bowl, whisk whisk together mayonnaise, lemon juice, and garlic until smooth.
How to store: To store shrimp cakes, place them in an airtight container in the refrigerator for up to 3-4 days. Make sure the shrimp cakes are cooled completely before you put them in a container — or else you’ll be met with soggy cakes later.
How to freeze: These shrimp cakes are also freezer-friendly. Once cooked, allow them to cool completely, then transfer to a freezer bag or airtight container and freeze for up to 2 months. Allow them to thaw overnight in the refrigerator before reheating.
How to reheat: These shrimp cakes taste best when reheated in an air fryer, in an oven, or on the stovetop. Microwaving is not recommended. Heat cakes in a 375 oven or air fryer for 5-10 minutes or until hot, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Keywords: shrimp cakes, how to make shrimp cakes, fish cakes with shrimp