Crispy Shrimp Cakes
Crispy on the outside and tender on the inside, these shrimp cakes are little golden treasures from the sea. A blend of sweet shrimp, lemon, and fresh herbs, pan-seared for irresistible crunch—perfect for weeknight dinners, appetizers, or festive seaside vibes. Low carb, high protein, and endlessly customizable.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
Servings 4 servings
Calories 215 kcal
- 1 pound raw shrimp peeled and deveined
- 1 large egg
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1/4 cup finely diced red bell pepper
- 2 green onions finely chopped
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil for frying
Add half of the shrimp to a food processor and pulse until the texture resembles a coarse paste. Roughly chop the remaining shrimp into small pieces for added texture.
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and black pepper.
Add the shrimp mixture to the bowl. Stir in the breadcrumbs, red bell pepper, green onions, and parsley until just combined.
Using your hands, form the mixture into 8 equal-sized cakes. Place them on a plate and chill in the refrigerator for 10 to 15 minutes to help them firm up.
Heat olive oil in a large skillet over medium heat. Once hot, add the shrimp cakes in batches, being careful not to overcrowd the pan. Cook for 3 to 4 minutes per side or until golden brown and heated through.
Transfer the shrimp cakes to a plate lined with paper towels to drain. Serve warm with a dipping sauce or lemon wedges if desired.
Calories: 215kcalCarbohydrates: 9gProtein: 22gFat: 11gSodium: 720mgFiber: 1g
Keyword shrimp cakes, easy shrimp recipe, seafood appetizer, low carb dinner