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Shrimp cakes are the kind of dinner that feels a little fancy but comes together with minimal effort. These easy shrimp cakes are packed with fresh herbs, colorful veggies, and tender shrimp, then pan-seared until perfectly golden and crisp on the outside. It’s a delicious, fuss-free meal that’s sure to win over the whole family.

These easy shrimp cakes are loaded with veggies and herbs and pan seared to golden brown perfection in a bowl

What Makes These Shrimp Cakes Work

These shrimp cakes strike the perfect balance between light and satisfying. The combination of chopped shrimp, crisp vegetables, and fresh herbs gives them incredible flavor and texture in every bite. A quick sear in the pan adds a golden crust that’s irresistibly crispy without being heavy.

What really sets this shrimp cake recipe apart is how simple it is to pull together. With just a handful of pantry staples and no deep frying required, you’ll have a batch of easy shrimp cakes on the table in under 30 minutes. Whether served with a dipping sauce or over a fresh salad, they’re a total crowd-pleaser.

What Goes Into These Shrimp Cakes

These shrimp cakes come together with fresh, vibrant ingredients that add plenty of flavor and texture. You’ll love how simple yet satisfying each bite is.

  • Raw Shrimp: Fresh, peeled, and deveined shrimp form the base of these cakes, giving them a juicy, tender bite.
  • Panko Breadcrumbs: These light, airy breadcrumbs help bind the mixture while keeping the texture crispy and light.
  • Red Bell Pepper: Finely diced for a pop of color and a sweet crunch in every bite.
  • Chives: Fresh chives add a mild onion flavor that brightens the shrimp mixture and makes a great garnish, too.

Note: Please see recipe card for a full list of ingredients with measurements.

How To Make These Shrimp Cakes

  1. Chop the Shrimp: Place the shrimp in the bowl of a food processor and pulse until coarsely chopped. Avoid over-processing; the mixture should still have small chunks, not a paste.
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  1. Mix the Ingredients: Transfer the chopped shrimp to a large bowl. Add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently until just combined.
  1. Form the Patties: Using clean hands, shape the mixture into even-sized patties. Press them together firmly so they hold their shape while cooking.
  1. Heat the Pan: Add the olive oil to a large skillet and place over medium-high heat. Let the oil heat until shimmering, but not smoking.
  1. Cook the Shrimp Cakes: Place the patties in a single layer in the hot pan. Cook for 4–5 minutes per side, or until golden brown and cooked through.
  1. Serve and Garnish: Remove from the pan and serve immediately. Top with extra chives, a dollop of sour cream, and lemon wedges if desired.

These shrimp cakes pair beautifully with light, fresh sides that let their flavor shine. Try serving them with a simple arugula salad, tangy coleslaw, or a Greek Chickpea Salad for a refreshing contrast.

For something heartier, go with Crispy Garlic Roasted Potatoes, Cheesy Garlic Roasted Asparagus, or rice pilaf. A creamy dipping sauce like tartar, remoulade, or a lemon aioli also takes them to the next level.

Recipe FAQ’s

Can I Use Frozen Shrimp For This Shrimp Cake Recipe?

Yes! Just make sure to fully thaw and pat the shrimp dry before using. Excess moisture can make the mixture too wet.

How Do I Keep Shrimp Cakes From Falling Apart?

Be sure to pulse the shrimp until coarsely chopped, not pureed, and mix the ingredients just until combined. Press the patties firmly when shaping to help them hold together.

How To Make Shrimp Cakes Without A Food Processor?

Simply chop the shrimp by hand with a sharp knife until finely diced. It takes a bit longer but works just as well for this easy shrimp cakes recipe.

These easy shrimp cakes are loaded with veggies and herbs and pan seared to golden brown perfection in a bowl

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5 from 17 votes

Shrimp Cakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
These easy shrimp cakes are loaded with veggies and herbs and pan seared to golden brown perfection. A simple and easy meal option that the whole family is sure to love!
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Ingredients 
 

  • 1 pound raw shrimp peeled and deveined
  • 3/4 cup panko breadcrumbs
  • 1/4 cup red bell pepper finely diced
  • 3 tablespoons chives sliced, plus more for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs
  • 1 teaspoon lemon zest
  • 4 tablespoons olive oil

Instructions 

  • Place the shrimp in the bowl of a food processor. Pulse until coarsely chopped – do not grind into a paste.
  • Transfer the shrimp to a large bowl and add the panko breadcrumbs, red bell pepper, chives, salt, pepper, eggs, and lemon zest. Stir gently to combine. 
  • Form the shrimp mixture into 6 patties.
  • Heat the olive oil in a large pan over medium high heat. Add the shrimp patties in a single layer and cook for 4-5 minutes on each side or until golden brown. 
  • Serve immediately, topped with additional chives and sour cream if desired. Garnish with lemon wedges if desired.

Notes

I like to garnish my shrimp cakes with more fresh chives and a dollop of sour cream.

Nutrition

Calories: 189kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 698mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
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5 from 17 votes (1 rating without comment)

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30 Comments

  1. Cher D Lepien says:

    5 stars
    absolutly wonderful ..I served mine with homemade tarter sauce my hubby loved them

  2. Irene N says:

    5 stars
    Love this recipe! We are in South Carolina at a shrimping boat business, thought I try this recipe. I brought some patties up to the fish market, both clerk and owner loved them. Both wanted the recipe!
    I did add couple of drops of fish sauce and a little bit of lemon pepper seasoning. For sauce, mixed mayo and sweet chili sauce…..yum!

  3. Jacob Swartz House B&B says:

    5 stars
    Thank you for a great recipe, this is a keeper! I made these for a guest at our bed and breakfast. I sat the shrimp cake on bed of sauteed baby spinach and topped them with a perfectly poached egg and sprinkling of grated Gruyère cheese . I subbed garden fresh green onion for the chives as that’s what was available. I always hand chop the shrimp, They were deliciously sweet and tender! . I am making them again for our guest’s breakfast tomorrow.This time I have to leave out any form of onion (our guest has dietary restrictions) and will add in a bit more red pepper. Hoping for the same perfect results!

  4. Yvonne M. says:

    5 stars
    We caught our shrimp and looking for new recipes. I came across this recipe and made it since we had a friend over for dinner. We had your shrimp cakes, fried fish and fried shrimp along with a couple of sides. It was the bomb and
    thank you so much and many Blessings

    1. cher D Lepien says:

      yum sounds like a good eggs benni recipe must try thanks

  5. Carol says:

    5 stars
    I didn’t have chives for flavor so I added old bay seasoning. They were tender and absolutely delicious. Very easy to make as well.

  6. Rick says:

    5 stars
    Made these for my wife for Mother’s Day. Awsome!!!

  7. George Donaldson says:

    5 stars
    Unbelievable , they was so easy to make and easier to eat . I never made them before until I saw your recipe

    1. Lina says:

      5 stars
      Made this for a party last night. Used ingredients I had on hand–parsley instead of chives, regular bread crumbs. And instead of adding pepper to the cakes, I served it with a spicy mayo. It was very successful! Easy, flexible, and fancy enough for parties! Thanks for the recipe!

  8. Patty says:

    5 stars
    Shrimp cakes
    Made half a recipe to try. Outstanding, extremely flavorful. Enjoyed so much made a full recipe the next day. Thank you

  9. Alexis says:

    can i use different breadcrumbs or Zatarain’s shrimp fry instead of panko? I ran out

    1. Olen says:

      5 stars
      The advantage to expensive panko bread crumbs is the crusty effect they give as an outer coating….such as is important for Japanese tempura. In a recipe like this, where the crumbs help bind a patty mixture together with the egg, they add nothing to the taste or texture. You could use any crumb, even cracker crumbs or matzo meal and it will make little difference. Wasting money on more expensive panko for this recipe is as foolish as using gourmet salt to season pasta cooking water.

  10. Jill says:

    5 stars
    These were absolutely delicious! Can they be prepared and frozen to cook later? Has anybody tried it?

    1. Lyman says:

      Yes I freeze them, when I take them out I immediately place in a egg wash, batter and fry while frozen.