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This coastal-inspired shrimp cake recipe transforms fresh shrimp into golden, crispy patties that balance succulent seafood with fresh vegetables. The recipe comes together quickly with minimal ingredients but delivers restaurant-quality results perfect for weeknight dinners or casual entertaining.
I first created these shrimp cakes when looking for an affordable seafood option that would please my entire family. What started as a budget-friendly experiment has become our go-to meal for busy weeknights when we want something special without much fuss.
Ingredients
- Raw shrimp: fresh is best but thawed frozen works perfectly too
- Panko breadcrumbs: these Japanese breadcrumbs provide superior crispness compared to regular breadcrumbs
- Red bell pepper: adds sweet flavor and beautiful color contrast
- Fresh chives: contribute mild onion flavor without overpowering the delicate shrimp
- Eggs: essential for binding the cakes together
- Lemon zest: brightens the entire dish with citrus notes
- Olive oil: for achieving that perfect golden crust
- Salt and pepper: simple seasonings that enhance the natural sweetness of shrimp
How To Make Shrimp Cakes
- Prepare the shrimp:
- Process the shrimp in a food processor using short pulses until coarsely chopped but still maintaining some texture. Avoid overprocessing as you want chunks of shrimp throughout the cakes rather than a smooth paste.
- Mix the ingredients:
- Combine the chopped shrimp with panko breadcrumbs, diced red pepper, chives, salt, pepper, eggs, and lemon zest in a large bowl. Gently fold everything together until just combined to preserve the texture and prevent the mixture from becoming too dense.
- Form the patties:
- Divide the mixture into six equal portions and gently shape into patties about half an inch thick. If the mixture feels too wet, add a tablespoon of additional panko. If too dry, a small splash of olive oil can help.
- Cook to perfection:
- Heat olive oil in a large skillet over medium high heat until shimmering. Carefully place the patties in the pan without overcrowding. Cook for 4 to 5 minutes per side until deeply golden brown and cooked through. The internal temperature should reach 145°F.
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The lemon zest is truly the secret ingredient in these shrimp cakes. I discovered its importance accidentally when I ran out of lemons one evening and made the recipe without it. The difference was remarkable. That bright citrus note cuts through the richness of the shrimp and elevates all the other flavors in the dish.
Serving Suggestions
These versatile shrimp cakes pair beautifully with a variety of side dishes. For a light meal, serve alongside a simple green salad dressed with lemon vinaigrette. When I want something more substantial, I often prepare a quick avocado and corn salad or roasted asparagus. The cakes also make excellent sandwich fillers when placed in a toasted brioche bun with lettuce, tomato, and a dollop of homemade remoulade sauce.
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Storage Tips
Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. To reheat, avoid the microwave which can make them soggy. Instead, place them on a baking sheet in a 350°F oven for about 10 minutes until heated through. For longer storage, freeze the cooked and cooled cakes in a single layer until solid, then transfer to a freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
Easy Substitutions
While this recipe is perfect as written, you can easily customize it to suit your taste or pantry. Regular breadcrumbs can replace panko in a pinch though the texture will be slightly different. Green onions make a good substitute for chives. For heat lovers, add a minced jalapeño or a dash of cayenne pepper. If you have leftover cooked shrimp, you can roughly chop it and use it instead of raw shrimp just reduce the cooking time by about 2 minutes per side.
Frequently Asked Questions
- → Can I use cooked shrimp instead of raw shrimp?
It's best to use raw shrimp for this recipe, as they bind better and provide a fresher, juicier texture. Cooked shrimp may result in a drier patty.
- → Can I bake the shrimp cakes instead of pan-searing?
Yes, you can bake them at 375°F for about 15-20 minutes, flipping halfway through. However, pan-searing creates a crispier exterior.
- → What can I serve with shrimp cakes?
Shrimp cakes pair well with a side salad, roasted vegetables, or dipping sauces like tartar or garlic aioli for added flavor.
- → Can I make these ahead of time?
Yes, you can prepare the patties ahead and refrigerate them for up to 1 day before cooking. Store cooked shrimp cakes for up to 3 days in the refrigerator.
- → Can I freeze the shrimp cakes?
Absolutely! Place uncooked patties on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Cook directly from frozen, adding extra cooking time as needed.
- → How do I keep the cakes from falling apart?
Ensure the shrimp is evenly chopped and the mixture is well combined. Let the patties rest briefly before cooking to help them hold their shape.