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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.
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
- 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.
- 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.
- Form the Patties: Using clean hands, shape the mixture into even-sized patties. Press them together firmly so they hold their shape while cooking.
- 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.
- 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.
- 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
Yes! Just make sure to fully thaw and pat the shrimp dry before using. Excess moisture can make the mixture too wet.
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.
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.
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Shrimp Cakes
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummo! Can you add crab to the mixture ?
This is a really great party appetizer, but it can be a bit bland. I mixed in some red chilli powder to add a kick. But I think it might be good to also add in some italian herbs maybe.
I’ve made your recipe so many times and love it! Quick question though. Can I premix every thing and cook in a few hours? Will it become funky?
I make my patties ahead of time. Place on a cookie sheet in the refrigerator. One hour before frying I place the patties in the freezer.
I thawed some frozen shrimp that had been sitting around for a while, just because they’d been sitting around for a while and I thought I should eat them before they got freezer burned. But I didn’t have a plan. Then I thought, shrimp cakes! So I came online and found your recipe, and I’m really glad I did. They hit the spot and were so easy! Thanks!
Something must have gone wrong because mine never binded and turned into shrimp crumbles 🙁 It tastes yummy none the less
Eggs are not listed in ingrediants but are in instructions. How many?
2 eggs 😉
I have made this twice now. It’s one of my boyfriend’s favourite meals that I make. Served it with sweet chilli noodles and vegetables. So easy to make. Thanks for the awesome recipe 🙂
We made your shrimp scampi and it was very good. We had broccoli and 3 cheese tortellini as sides and they and your shrimp scampi were excellent. Thank you
Oh thank you! I am so glad that you enjoyed it! Thank you so much!
So many yummy recipes that I hope to try soon.
Yes, I hope you do! Let me know which ones are your favorite!
Thank you for a great recipe. I added half teaspoon chill flakes, an extra teaspoon of lemon zest and about a half teaspoon of fresh dill. Perfect spring lunch with salad in Australia! My guests loved them and want the recipe.
Super easy to pre prepare as well. I added the breadcrumbs and egg and made into patties an hour before cooking. The rest marinated in fridge for about 3 hours prior and flavours were spot on.
Will be making again very soon!
Shrimp Cakes : Oh, I love this recipe and going to make this weekend.
YAY! It is so good! You will love them!