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Shrimp cakes served in a large white plate and garnished with parsley.
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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!
Course Appetizer, Lunch/Dinner, side
Cuisine American
Keyword seafood, Shrimp, shrimp cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Cakes
Calories 124.5kcal

Ingredients

For the cakes:

  • 1 pound raw shrimp peeled and deveined
  • ¾ cup breadcrumbs
  • 2 eggs large size
  • 1 onion small size [finely chopped]
  • 2 cloves garlic crushed
  • ¼ tablespoon red chili flakes
  • 2 tablespoon mayo optional
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • parsley or Cilantro
  • 3 tbsp Oil for frying

Avocado-Cilantro Dipping Sauce

  • 1 avocado halved and pitted
  • ½ cup Greek yogurt or sour cream
  • ¾ cup water more as needed to adjust consistency
  • 2 cups cilantro leaves and stems - tightly packed
  • 2 cloves garlic
  • ½ to 1 teaspoon salt
  • 1 jalapeño pepper small [seeds and ribs removed]
  • 1 lime Juiced
US Customary - Metric

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: 124.5kcal | Carbohydrates: 8.8g | Protein: 3.4g | Fat: 8.9g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 4.6g | Trans Fat: 0.02g | Cholesterol: 28.7mg | Sodium: 278.1mg | Potassium: 163mg | Fiber: 2g | Sugar: 1.4g | Vitamin A: 352.4IU | Vitamin C: 6.4mg | Calcium: 37.3mg | Iron: 0.7mg