Shrimp Cakes

Ingredients

• 454 g (1 lb)shrimp, shelled, deveined and chopped
• 2 largeeggs
• 2 clovesgarlic, minced
• 3spring onions, finely chopped
• 30 g (1 cup)crushed pork rinds
• 30 ml (2 tbsp)mayonnaise
• 15 ml (1 tbsp)hot sauce
• 1 tsplemon zest
• 5 ml (1 tsp)Dijon mustard
• ½ tspsea salt
• ½ tspblack pepper
• ½ tspsmoked paprika
• 30 ml (2 tbsp)olive oil

Instructions

1. 1

   Mix the ingredients

   In a large mixing bowl, combine the chopped shrimp, eggs, garlic, spring onions, crushed pork rinds, mayonnaise, hot sauce, lemon zest, mustard, salt, pepper and paprika. Mix until evenly combined.

2. 2

   Shape the cakes

   Form the mixture into 8 equal-sized patties.

3. 3

   Cook until crisp

   Heat the olive oil in a large frying pan over medium to medium-high heat. Cook the patties, turning them once, until golden brown and crisp on both sides, about 6 minutes in total.

What are shrimp cakes?

Shrimp cakes are patties made by combining chopped shrimp with ingredients that help bind and flavour them, then cooking them until browned. This version takes Cajun-inspired cues from hot sauce, garlic and smoked paprika.

The chopped shrimp bring a tender, juicy centre, while crushed pork rinds help bind the mixture and add a savoury note. A quick pan-fry gives the cakes their crisp outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 26g protein, 2g carbs, 17g fat.

The shrimp provide most of the protein, while the eggs and olive oil contribute much of the fat; the pork rinds add further fat and a small amount of carbohydrate. Pair a serving with salad or non-starchy vegetables to add freshness and make a more balanced plate.

Getting the mixture right

Shrimp: Chop the shrimp so the pieces are small enough to hold together in a patty, but retain some texture. If the pieces are very large, the cakes may be harder to shape evenly.

Binder: The eggs, mayonnaise and crushed pork rinds help the mixture hold its shape. Mix until everything is distributed throughout, rather than working it for longer than needed.

Shaping even patties

Portions: Divide the mixture into 8 similar amounts before shaping. Keeping the patties a similar size helps them cook at about the same rate.

Handling: Shape the mixture gently into patties. If it feels loose, take care when transferring them to the pan so they stay intact.

Browning and doneness

Pan heat: Use medium to medium-high heat so the outside can brown while the shrimp cooks through. The oil should be hot before the patties go in.

Turning: Cook for about 6 minutes total, flipping once. Look for a golden, crisp exterior and an opaque centre; avoid turning repeatedly, which can break the cakes.

Serving the shrimp cakes

For a meal: Pair the cakes with a green salad or cooked low-carbohydrate vegetables. A squeeze of lemon works well with the shrimp and the savoury seasoning.

For a starter: Serve them warm as they come from the pan. Keep any accompaniment simple so the hot sauce, paprika and lemon zest remain prominent.

Recipe notes & tips

• Chop the shrimp into fairly even pieces so the mixture is easy to portion.
• Finely chop the spring onions to distribute their flavour through the patties.
• Measure out 8 portions before shaping to keep the cooking time consistent.
• Let the oil heat in the pan before adding the cakes for better browning.
• Flip each cake just once to help it keep its shape.

Variations

• Adjust the heat: Use more or less hot sauce to suit your preference.
• Add fresh herbs: Mix in finely chopped parsley for a fresh note.
• Use fresh lemon: Serve with lemon wedges for a brighter finish.
• Change the seasoning: Add a little extra smoked paprika for a stronger smoky flavour.

Common mistakes to avoid

• Uneven chopping: Large chunks can make patties difficult to shape; chop the shrimp into more even pieces.
• Loose patties: Handle the mixture gently but shape it firmly enough to hold together before cooking.
• Crowded pan: Too many patties can make turning awkward; cook in batches if they do not fit comfortably.
• Cool oil: Adding patties before the oil is hot can hinder browning; allow the pan to heat first.
• Repeated flipping: Turning several times can break the cakes; flip once and let each side brown.

How to store

Refrigerate leftover shrimp cakes in a covered container for up to 2 days. Reheat in a frying pan over medium heat until hot throughout, turning once; this helps restore some crispness.

Frequently asked questions