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!
Crab cakes are a classic dish that never goes out of style, but have you ever experienced shrimp cakes? They’re so easy to make and a great way to showcase fresh shrimp. Once you try them, you’ll be hooked!
The first step to making shrimp cakes is to finely chop raw shrimp meat. I find that a food processor works best for this part. Be sure not to over process your shrimp – you want small chunks, but you don’t want to grind it into a paste.
The shrimp is mixed with panko breadcrumbs, finely chopped red bell pepper, lemon zest, eggs and chives to form a batter. The batter will be on the wet side, but don’t let this deter you – the shrimp cakes will have the perfect texture when they’re cooked!
The final step is to cook the shrimp cakes. I use olive oil and I sear the shrimp cakes on both sides until they’re browned, crispy and cooked through.
I like to garnish my shrimp cakes with more fresh chives and a dollop of sour cream. They’re great served over rice with a green veggie on the side as a hearty yet elegant meal.
What I love about this recipe is it’s so versatile – you can change out the flavor combinations, or make different sized shrimp cakes to fit your needs. I like to make bite sized shrimp cakes for a fun and unique party appetizer, and sometimes I make my shrimp cakes on the larger side and put them between a bun to eat like a burger.
- 1 pound raw shrimp peeled and deveined
- 3/4 cup panko breadcrumbs
- 1/4 cup finely diced red bell pepper
- 3 tablespoons sliced chives plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs
- 1 teaspoon lemon zest
- 4 tablespoons olive oil
- Optional: sour cream and lemon wedges for serving
- 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.