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Shrimp Cake with Avocado-Cilantro Dipping Sauce

These Shrimp cakes are light, filling, perfectly browned, moist and tender.  Use these tips to make the best shrimp cake from prep to plate!

Shrimp cakes served in a large white plate and garnished with parsley.

Shrimp Cakes

Shrimp Cakes are very similar to crab cakes, but they are much cheaper to make. They may seem fancy or difficult to make at home, but they are really quite simple to make and absolutely delicious. 

Shimp cake dipped in avocado dipping sauce

How do you prepare shrimp cakes? 

You can use fresh or frozen shrimps for this recipe. However, if using frozen, make sure it is thawed).

The shrimp can be finely chopped or processed using a food processor. I recommend using a food processor because it helps the shrimps to stay together when cooking but mind that you don’t overdo it—we don’t want shrimp purée. It should still have a coarse texture. 

After adding your chopped shrimp with the rest of the cake ingredients, know that the batter will be “wetter” than other batters; it’s supposed to be like that! If the batter is too dry, then the resulting shrimp cake will be dry.

Step by step image directions on how to make shrimp cakes.

Can you freeze shrimp cakes? 

Yes! You can prepare them ahead of time and freeze them and cook later. However, I will advise against freezing them once cooked because it’s not good to re-freeze cooked shrimp (it changes the texture significantly).

How do you cook shrimp cakes? 

Keep a close eye on your cakes as you sear them in oil, and don’t forget that flipping the cakes is not only for achieving the all-around crispiness but also to cook the cake all the way through! All that’s left is to garnish and serve. 

How long will it take?  

These cakes are ready in only 30 minutes!

How to serve shrimp cakes? 

These shrimp cakes are incredibly versatile. They can be bite-size appetizers or patties to put on bread rolls. You can serve them with fresh greens and over rice to round out a meal. 

Shrimp cakes served in a plate. Garnished with parsley.

Flavor Variations:

  • Throw in a handful of shredded cheese if you are a cheese lover
  • Gluten-free breadcrumbs can be used in place of the traditional panko bread crumbs.
  • I use a tbsp of mayonnaise to provide a bit more moisture to the shrimp cakes. If you choose not to use the mayonnaise, you can reduce the bread crumbs by 1 to 2 tablespoons.

Dipping sauce

I used Avocado cilantro sauce for this recipe because I simply craved avocados when making this recipe; also, mayo is not always my first go-to when it comes to the dipping sauce. However, many good dipping sauce options pair so well with shrimp cakes.

Other good dipping sauces include:

  • Lemon Aioli 
  • Spicy Mayo
  • Cilantro lime sauce
  • Sweet chili sauce
  • cocktail sauce

…and so much more.

Other Shrimp recipes that we love:

Notes:

  1. It’s best to add the water a little at a time. For a thinner consistency, add more water, and for a thicker, consistency add less water.
  2. Store in the refrigerator for up to 3 days.
Shrimp cakes served in a large white plate and garnished with parsley.

Shrimp cakes

These Shrimp cakes are light, filling, perfectly browned, moist and tender. Use these tips to make the best shrimp cake from prep to plate!
5 from 1 vote
Print Pin Rate
Course: Appetizer, side
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 12 Cakes
Calories: 162kcal

Ingredients

For the cakes:

  • 1 pound raw shrimp peeled and deveined
  • 3/4 cup breadcrumbs
  • 2 large eggs
  • 1 small onion finely chopped
  • 2 garlic cloves crushed
  • 1/4 red chili flakes
  • 2 tbsp mayo optional
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • parsley or Cilantro
  • 3 tbsp Oil for frying

Avocado-Cilantro Dipping Sauce

  • 1 avocado halved and pitted
  • 1/2 cup Greek yogurt or sour cream
  • 3/4 cup water more as needed to adjust consistency
  • 2 cups cilantro leaves and stems – tightly packed
  • 2 cloves garlic
  • 1/2 to 1 tsp salt
  • 1 small jalapeño pepper seeds and ribs removed
  • 1 lime Juiced

Instructions

  • Place the shrimp in the food processor and pulse until coarsely chopped – do not over process. If you love some texture in the shrimp cake, you can chop the shrimp into pieces with a sharp knife.
  • Transfer the shrimp to a large bowl. Add bread crumbs, eggs, chopped onion, crushed garlic cloves, red chili flakes, mayo, parsley, and spices. Stir gently until well combined.
  • Form the mixture into 8 to 10 patties.
  • In a large pan, heat oil over medium to high heat. Add the shrimp patties(don’t overcrowd) and cook for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel to drain.

For the sauce

  • Add all the ingredients in the food processor and blend until the sauce is smooth and creamy. Stop to scrape down the sides as necessary. Serve with the shrimp cakes with lemon wedges on the side.

Notes

  1. It’s best to add the water a little at a time. For a thinner consistency, add more water, and for a thicker, consistency add less water.
  2. Store in the refrigerator for up to 3 days.

Nutrition

Calories: 162kcal | Carbohydrates: 8g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 570mg | Potassium: 176mg | Fiber: 2g | Sugar: 1g | Vitamin A: 303IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 1mg

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If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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