clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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. |

Shrimp Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sam | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 6 servings


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:

  1. In a large mixing bowl, add shrimp, breadcrumbs, carrot, parsley, ginger, egg, garlic powder, paprika, salt, and pepper. Stir well until evenly combined.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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):

  1. 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