Shrimp cakes are one of those recipes that feel like a restaurant treat, but they’re surprisingly easy to pull together at home. I first started making them after a beach trip where we ordered shrimp patties at a little dockside shack. They came out golden, with that irresistible crunch outside and juicy shrimp inside—I knew right then I wanted to recreate them in my own kitchen.
What I love most is that these shrimp cakes come together in about 20 minutes with everyday ingredients. They’re crispy enough to feel indulgent, yet still light, especially when paired with a squeeze of lemon or a side salad. It’s the kind of dish that works as a weeknight dinner, but I’ve also served them as an appetizer at parties and they disappeared in minutes.
Ingredients That Make These Work
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Fresh shrimp: I always use peeled and deveined shrimp to save time. Roughly chopping them keeps the cakes tender and meaty instead of mushy.
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Panko breadcrumbs: These give the shrimp cakes their crunch. Regular breadcrumbs can be used, but panko really makes the texture pop.
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Eggs: They bind everything together while keeping the cakes moist.
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Sriracha: A little in the batter for subtle flavor, and more in the dipping mayo for a spicy kick.
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Lemon zest: Brightens everything and pairs perfectly with seafood.
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Green onions & smoked paprika: They add freshness and depth without overpowering the shrimp.
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Spicy mayo: Just mayo and sriracha, but it makes a huge difference when serving.
Kitchen Notes from My Experience
One of the first times I made shrimp cakes, I cooked them on heat that was too high. They browned beautifully on the outside but were still a bit raw in the middle. Lesson learned: keep the heat at medium so the patties cook through without burning.
I also like shaping the cakes a little larger. Bigger patties are easier to flip without breaking apart, and one patty feels satisfying as a starter while two make a nice meal. If I want bite-sized appetizers, I’ll go smaller, but I double the batch because they vanish quickly.
Make-Ahead Tips
Shrimp cakes are at their best fresh from the skillet, but you can prep ahead to save time. I often mix the batter, form the patties, and refrigerate them for a couple of hours before cooking. This actually helps them hold their shape better in the pan. The spicy mayo can be made a day ahead too—it tastes even better after sitting in the fridge overnight.
Serving Suggestions
These shrimp cakes pair well with just about anything. I like to serve them with lemon wedges, a pile of crisp greens, or roasted vegetables. On summer days, they’re perfect alongside a light cucumber salad or watermelon salad. For a more filling meal, I’ve served them with mashed potatoes or a bowl of garlic rice—my family loved it. And of course, don’t forget that spicy mayo for dipping—it really brings the whole dish together.
Storage and Leftovers
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In the fridge: Shrimp cakes keep well for 4–5 days in an airtight container.
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In the freezer: They can be frozen for up to 3 months, but the texture won’t be quite the same once thawed.
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Reheating: I use the oven or skillet to bring back some crispness. The microwave works in a pinch, but the outside won’t stay crunchy.
FAQs
What’s the best shrimp to use?
Medium to large shrimp work best. Fresh is ideal, but thawed frozen shrimp are fine—just pat them dry before chopping.
Can I bake or air-fry these instead of pan-frying?
Yes. The skillet gives the crispiest results, but you can air-fry them at 375°F for about 8–10 minutes, flipping halfway. Baking works too, though they won’t be as golden.
Can I use regular breadcrumbs instead of panko?
You can, but the cakes won’t be as crispy. If you have the choice, stick with panko.
Do they taste very spicy?
Not at all. The sriracha in the batter is mild, just adding flavor. The spicy mayo has more of a kick, but you can adjust the amount to suit your taste.
Can I make these smaller for appetizers?
Absolutely. Just shape the mixture into mini cakes and reduce the cooking time slightly.
Easy Shrimp Cakes
Golden and crispy on the outside with tender, juicy shrimp inside, these shrimp cakes come together in just 20 minutes.
Ingredients
For the Shrimp Cakes
- 1 pound fresh shrimp, cleaned and finely chopped
- 2 large eggs
- ¾ cup panko breadcrumbs
- 2 tablespoons green onions, finely chopped (plus extra for garnish)
- 1–2 tablespoons sriracha, to taste (optional)
- 1 teaspoon lemon zest
- ½ teaspoon smoked paprika (regular paprika works too)
- ½ teaspoon kosher salt, or more to taste
- ½ teaspoon freshly ground black pepper, to taste
- 3–4 tablespoons olive oil
For the Spicy Mayo
- ½ cup mayonnaise
- 1 tablespoon sriracha, or more to taste
- lemon wedges, for serving
Instructions
- Whisk the eggs with sriracha in a large bowl until smooth. Stir in the panko, green onions, lemon zest, paprika, salt, and pepper. Add the finely chopped shrimp and gently knead with your hands until evenly combined. Shape into 4 patties.
- Heat olive oil in a skillet over medium heat. Place the shrimp cakes in the pan and cook for about 3–4 minutes per side, until golden brown and fully cooked through. Keep the heat moderate so the cakes crisp up without burning.
- While the shrimp cakes cook, stir together mayonnaise and sriracha in a small bowl to make the dipping sauce.
- Serve the shrimp cakes hot, topped with extra green onions, alongside spicy mayo and lemon wedges for squeezing.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1495Total Fat 140gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 115gCholesterol 319mgSodium 1991mgCarbohydrates 29gFiber 3gSugar 12gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp cakes are one of those recipes that prove you don’t need a fancy restaurant to enjoy something crispy, juicy, and satisfying. They’re quick enough for a busy weeknight but impressive enough for guests. Every time I make them, I’m reminded of that first seaside meal where I fell in love with the idea of shrimp cakes—only now, I get to enjoy them hot from my own skillet.
