Seafood cakes have always had a special place in my kitchen. I grew up loving them — the kind that feel rustic, full of texture, and perfect for warm evenings spent outside. Crab cakes were usually my go-to when I wanted to feel indulgent, but crab wasn’t always easy to find. That’s when shrimp cakes stepped in and made their mark.
These grilled shrimp cakes have quickly become a favorite. They’re packed with tiny pieces of shrimp, bits of bell pepper and onion, and just enough seasoning to bring everything together. On the grill, they develop a crispened exterior while staying soft and slightly sweet inside. Every time I make them, I end up wishing I’d doubled the batch.
Why These Shrimp Cakes Stand Out
Shrimp cooks so quickly that you get a naturally tender texture in these cakes without much effort. Grilling adds that charred edge that makes them taste like summer evenings — even if you’re cooking indoors on a rainy day.
What I enjoy most is how versatile these cakes are. You can serve them with fresh vegetables, tuck them into rolls, or pair them with a bright sauce. They’re simple, comforting, and feel like something you’d make when friends are dropping by and you want a meal that encourages lingering around the patio.
What Goes Into the Mixture
Everything in these shrimp cakes has a purpose:
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Small pieces of raw shrimp for tenderness
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Panko for structure
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A spoonful of mayonnaise to bind
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Bell pepper, onion, celery, and garlic for flavor
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Parsley for freshness
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A pinch of spices to tie everything together
The key here is chopping the ingredients very small. When everything is finely diced, the cakes hold their shape well and each bite has a mix of flavor instead of large chunks falling apart.
How I Prepare and Grill Them
Once the shrimp and vegetables are chopped, everything gets gently mixed in a bowl. The mixture might feel soft at this stage, which is exactly why I let it rest in the fridge for a bit. Chilling helps the cakes firm up so they don’t fall apart on the grill.
After resting, I form them into patties and place them on well-oiled grill grates or a small rack set over the grill. A quick sear over the heat gives them that nice crust, and then I move them to a cooler part of the grill to finish cooking slowly. Shrimp cooks fast, so you only need to keep an eye on them until the inside turns opaque.
They come off the grill smelling incredible — smoky, buttery, and full of that familiar seafood sweetness.
What to Serve Alongside
These shrimp cakes are wonderful on their own, but they really shine with a good sauce. A sharp, creamy dip brings balance to the sweetness of the shrimp. Grilled vegetables make an easy side, especially asparagus or lemon slices that caramelize next to the cakes.
Potatoes, crisp salads, or even a simple bowl of rice also make great pairings. You can go light or hearty — these cakes work with either direction.
FAQs
Can I pan-sear the shrimp cakes instead of grilling?
Yes. A well-oiled skillet works nicely. Keep the heat medium so they crisp without burning.
Can I use cooked shrimp?
Raw shrimp is best because it binds better and cooks more evenly in the cake.
Do I need to chill the mixture?
Yes, it helps the cakes hold their shape and makes grilling easier.
How do I keep the cakes from sticking to the grill?
Oil the grill grates well and avoid flipping too early. Once the crust forms, they release more easily.
Can I make these ahead?
You can mix and shape the cakes earlier in the day, refrigerate them, and grill when ready.
Grilled Shrimp Cake
Crispy on the outside, tender on the inside, these shrimp cakes are packed with juicy shrimp, fresh herbs, and bright pops of pepper and onion.
Ingredients
- 24 ounces raw shrimp, peeled, deveined, and chopped into small pieces
- 3/4 cup unseasoned panko breadcrumbs
- 1/2 cup mayonnaise
- 1/3 cup finely diced onion (white or yellow)
- 1/3 cup finely diced red bell pepper
- 1/3 cup chopped flat-leaf parsley
- 3 tablespoons chopped capers
- 1 stalk celery, minced
- 1 clove garlic, minced
- 1 egg, beaten
- 2 teaspoons Old Bay seasoning (or Cajun seasoning)
- 1/2 teaspoon black pepper
- 2 lemons, halved
Instructions
- Combine the shrimp, panko, mayonnaise, onion, bell pepper, parsley, capers, celery, garlic, egg, Old Bay, and pepper in a large bowl. Mix gently and refrigerate for at least an hour so the mixture firms up.
- Prepare a charcoal or gas grill for high indirect heat, keeping the flame to one side so the shrimp cakes cook beside the heat rather than directly over it.
- Scoop the chilled mixture using a 1/4-cup measure and shape it into patties. Set the patties on a lightly greased sheet until all the mixture is formed.
- Lightly oil the grill grates or an oiled metal rack. Sear the shrimp cakes directly over the flame for a brief 1–2 minutes per side, flipping carefully so they don’t break.
- Move the cakes to the cooler side of the grill and cook for another 10–15 minutes, just until the shrimp inside turns opaque. Avoid overcooking so they stay tender.
- Grill the lemon halves cut-side down until caramelized, then finish them on indirect heat. Squeeze the warm lemon juice over the shrimp cakes when serving. They’re excellent with a spicy remoulade if you’d like an extra kick.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 385Total Fat 19gSaturated Fat 3gUnsaturated Fat 16gCholesterol 151mgSodium 1654mgCarbohydrates 32gFiber 4gSugar 5gProtein 21g
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
These grilled shrimp cakes bring together everything I love about easy seafood cooking — speed, flavor, and that little bit of charm you get from grilling. They’re delicate in the best way, crisp at the edges, and loaded with bright, savory bits throughout. Whether you serve them at a weekend gathering or make a quiet dinner for yourself, they always bring a sense of warmth and good company to the table.
