If you’re craving something delightfully crunchy on the outside with a tender, flavorful inside, this Crispy Shrimp Cakes Recipe will quickly become your new favorite go-to. These shrimp cakes capture the perfect balance of fresh seafood, vibrant herbs, and just the right amount of spice, all wrapped in a satisfyingly crisp crust. Whether you’re cooking for a casual weeknight meal or impressing guests at your next gathering, these cakes bring so much joy and fresh taste to the table that everyone will be asking for seconds.
Ingredients You’ll Need
Simple, fresh ingredients come together effortlessly to create the layers of texture and flavor essential to this Crispy Shrimp Cakes Recipe. Each item plays a distinct role, from the juicy shrimp that provide the star protein, to the breadcrumbs that ensure the perfect crunch on frying.
- 1 lb raw shrimp, peeled and deveined: The foundation of the cakes, offering a sweet and tender seafood base.
- 1 large egg: Acts as a binder to hold the ingredients together perfectly.
- ¼ cup panko breadcrumbs: Adds an irresistible crisp texture inside and out.
- 2 tablespoons mayonnaise: Keeps the mixture moist and adds a subtle creaminess.
- 2 teaspoons Dijon mustard: Gives a gentle tang and depth of flavor.
- 2 garlic cloves, minced: Brings aromatic warmth and enhances the savory notes.
- ¼ cup finely diced red bell pepper: Adds a pop of color and a slight sweetness.
- 2 tablespoons green onions, finely sliced: Freshness and a mild onion bite balance the flavors.
- 2 tablespoons fresh parsley, chopped: Brightens the dish with herbal undertones.
- ½ teaspoon paprika: Infuses a subtle smoky flavor and beautiful color.
- ¼ teaspoon cayenne pepper (optional): Adds a quiet heat without overpowering the shrimp.
- Salt and black pepper to taste: Essential seasoning to perfect the overall flavor.
- 1–2 tablespoons olive oil, for frying: Ensures a golden, crispy exterior with each cake.
How to Make Crispy Shrimp Cakes Recipe
Step 1: Prepare the Shrimp
Start by roughly chopping your peeled and deveined shrimp into small, bite-sized pieces. This texture is key—it allows every forkful to stay tender while holding together beautifully. Next, pat the shrimp dry with paper towels to eliminate any excess moisture, which helps the cakes crisp up perfectly during frying.
Step 2: Combine Ingredients
In a mixing bowl, bring together the chopped shrimp, egg, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, finely diced red bell pepper, sliced green onions, chopped parsley, paprika, cayenne pepper if you’re using it, and a generous pinch of salt and black pepper. Mix gently but thoroughly so every ingredient is evenly incorporated. If the mixture feels too wet to shape, sprinkle in a little more panko to get the ideal consistency.
Step 3: Shape the Cakes
Divide the mixture evenly and press it into 8 equal patties, flattening each slightly to ensure they cook through evenly. After shaping, pop the patties into the fridge for 15 to 20 minutes to chill. This step firms them up and makes them less likely to fall apart when hitting the hot pan.
Step 4: Cook to Perfection
Warm your olive oil over medium heat in a skillet. Gently place the shrimp cakes in the pan and let them cook for about 3 to 4 minutes on each side. Keep an eye for a golden-brown crust developing—that signature crispiness you’re aiming for. Once cooked, transfer the shrimp cakes to a paper towel-lined plate to drain any excess oil before serving.
How to Serve Crispy Shrimp Cakes Recipe
Garnishes
These Crispy Shrimp Cakes taste incredible with a few thoughtfully chosen garnishes. Fresh lemon wedges are a classic pairing, their bright acidity cutting through the richness beautifully. A drizzle of tart tartar sauce or a swipe of spicy aioli adds another dimension and invites you to savor every bite.
Side Dishes
To complement the crispy shrimp cakes, consider serving them alongside a light salad packed with crunchy greens and a citrus vinaigrette. Steamed veggies or even a fluffy rice pilaf also work wonderfully to round out the meal, balancing the texture and flavor without overwhelming the cakes.
Creative Ways to Present
If you’re hosting a party, stack the shrimp cakes on small toasted buns for mini seafood sliders that everyone will rave about. Alternatively, serve them atop a bed of zesty slaw or alongside avocado slices for a fresh, vibrant plate that looks as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover shrimp cakes in an airtight container in the refrigerator. They will remain delicious for up to 2 days, making for an easy next-day meal or snack option.
Freezing
You can freeze these cakes before cooking by placing them on a lined baking sheet and freezing until firm, then transferring them to a freezer-safe bag or container. Frozen uncooked shrimp cakes keep well for up to 1 month—perfect for meal prep or unexpected guests.
Reheating
Reheat leftover cooked shrimp cakes in a skillet over medium heat to restore their crispiness. Microwaving tends to make them soggy, so the stovetop is best for bringing back that irresistible crunch and warm, tender center.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw and pat the shrimp very dry before chopping to prevent excess moisture, which can impact the texture of your shrimp cakes.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs will work, though panko is preferred because it creates a lighter, crunchier crust. You can also try crushed crackers for a different twist.
Can I bake the shrimp cakes instead of frying?
You can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. Baking is a healthier alternative, though frying yields a more intense crispy exterior.
Is this recipe spicy?
The heat level is mild by default, thanks to a small amount of cayenne pepper which is optional. You can easily adjust the spice to your liking by increasing or omitting the cayenne.
How do I know when the shrimp cakes are cooked through?
When the cakes have a golden-brown crust on both sides and are firm to touch, they’re ready. Also, the shrimp inside will turn opaque and slightly pinkish-white.
Final Thoughts
There is something so comforting and satisfying about whipping up a batch of these Crispy Shrimp Cakes Recipe at home. They bring a perfect combination of fresh seafood flavor and crispy texture that feels special without fuss. I encourage you to give this recipe a try—you might just find yourself making it again and again for family dinners, special occasions, or anytime you want to impress with minimal effort.
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Crispy Shrimp Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 shrimp cakes)
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Crispy Shrimp Cakes are a delightful appetizer or light meal featuring tender chopped shrimp mixed with flavorful ingredients, formed into patties, and pan-fried to a golden crisp. Perfectly seasoned with paprika, cayenne for a hint of heat, and fresh herbs, they deliver a satisfying crunch and savory taste that pairs well with a dipping sauce or fresh salad.
Ingredients
Shrimp Cake Ingredients
- 1 lb (450g) raw shrimp, peeled and deveined
- 1 large egg
- ¼ cup (25g) panko breadcrumbs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- ¼ cup (30g) finely diced red bell pepper
- 2 tablespoons green onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1–2 tablespoons olive oil, for frying
Instructions
- Chop shrimp: Roughly chop the peeled and deveined shrimp into small pieces to create the base texture for the cakes.
- Pat dry: Gently pat the chopped shrimp dry with a paper towel to remove excess moisture, which helps the cakes bind better and prevents sogginess.
- Mix ingredients: In a large bowl, combine the chopped shrimp, egg, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, diced red bell pepper, green onions, fresh parsley, paprika, cayenne pepper, salt, and black pepper.
- Combine gently: Mix all ingredients gently until just combined, adding a little more panko breadcrumbs if the mixture feels too wet and difficult to shape.
- Form patties: Shape the mixture into 8 equal-sized patties and flatten them slightly for uniform cooking.
- Chill patties: Refrigerate the formed patties for 15–20 minutes to help them firm up, which aids in holding their shape during cooking.
- Heat oil: Heat 1–2 tablespoons of olive oil in a skillet over medium heat until shimmering.
- Cook shrimp cakes: Fry the patties in the hot skillet, cooking each side for 3–4 minutes until they are golden brown and cooked through.
- Drain excess oil: Remove the cooked shrimp cakes from the skillet and place them on paper towels to drain any excess oil.
- Serve: Serve the shrimp cakes warm, accompanied by lemon wedges, your favorite dipping sauce, or a fresh salad for a complete dish.
Notes
- For an extra crispy texture, use panko breadcrumbs rather than regular breadcrumbs.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder taste.
- These cakes can be prepared ahead and refrigerated before frying to save time.
- Serve with tartar sauce, aioli, or chili sauce for added flavor.
- Ensure shrimp are thoroughly cooked to an internal temperature of 145°F (63°C).
