Simple Shrimp Cakes

Simple Shrimp Cakes


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A great substitute for crab in a seafood cake is shrimp. It tastes just as delicious, and still makes a scrumptious appetizer or side dish! Serve with cocktail sauce for dipping.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 16 uncooked large shrimp
  • 1 large egg
  • 1 green onion, sliced
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 1 Tbs. fresh cilantro, minced
  • 1/2 tsp. hot pepper sauce
  • 1/2 tsp. salt
  • pinch of pepper
  • 2 C. panko
  • 2 Tbs. peanut oil

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In a food processor coarsely chop shrimp. Add egg, green onion, lemon juice, mustard, cilantro, hot pepper sauce, salt, and pepper and blend together. Add 1 C. of panko and blend. Form this mixture into 12 3-inch cakes and roll them in the remaining 1 C. of panko. Put them on wax paper-lined trays and refrigerate for 10 minutes. In a skillet, heat 2 Tbs. of peanut oil over medium high heat. Fry the cakes in batches until they are cooked through and golden brown, about 6 minutes.

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