Imagine a bite that’s irresistibly crisp outside, yet feather-light inside, and bursting with sweet, briny seafood flavor. That’s precisely what Shrimp Cake delivers – a seafood lover’s dream that can be a show-stealing appetizer or a satisfying main. Whether you’re preparing for a laid-back dinner with friends or spicing up your weeknight menu, Shrimp Cake is a simple, elegant dish that always brings people to the table, craving seconds.

Ingredients You’ll Need

Every great Shrimp Cake starts with a short list of carefully chosen ingredients that each play a unique role. These staples may seem humble, but together they create something vibrant, flavorful, and unforgettable on your plate.

Shrimp: Fresh or thawed raw shrimp, peeled and deveined; the star that brings flavor and a slightly springy texture.
Panko breadcrumbs: Japanese-style breadcrumbs for a delicate crunch that keeps the cakes light.
Egg: Acts as the essential binder so your Shrimp Cake holds together when cooked.
Mayonnaise: Adds creaminess and just enough richness without overpowering the seafood.
Scallions: Green onions give a fresh, zesty edge that cuts through the richness.
Garlic: Just a clove or two, finely minced for savory depth.
Lemon zest: Brings brightness and a gentle citrus note that highlights the shrimp.
Dijon mustard: A whisper of tang and heat to elevate the overall flavor.
Salt & freshly ground black pepper: The crucial seasonings you can’t skip!
Neutral oil: Canola or vegetable oil ensures a crisp, golden-brown sear without overpowering the dish.

How to Make Shrimp Cake

Step 1: Prep the Shrimp

Start by giving your shrimp a rinse under cold water, then pat them dry thoroughly with paper towels. This is key for the best texture. Roughly chop half of the shrimp into small chunks, and pulse the rest a few times in a food processor until a coarse paste forms. Combining chopped and pureed shrimp guarantees each Shrimp Cake has a delicate bite without losing that satisfying, juicy texture.

Step 2: Mix the Base

In a large mixing bowl, combine the shrimp (both chopped and pureed) with the panko, egg, mayonnaise, scallions, garlic, lemon zest, Dijon mustard, salt, and pepper. Stir gently with a spatula or your clean hands. You want everything just bound together – not overmixed. The mixture should feel a bit sticky, but not too wet. Add an extra sprinkle of panko if it seems very loose.

Step 3: Form the Patties

Divide the mixture into even portions, and with damp hands, gently shape them into round cakes about 3/4-inch thick. This size keeps each Shrimp Cake moist inside while allowing for a gorgeous, golden-crisp crust. Place the patties on a plate or tray lined with parchment, and refrigerate for at least 15 minutes to help them hold their shape while cooking.

Step 4: Cook the Shrimp Cake

Set a large nonstick skillet over medium heat, and pour in just enough neutral oil to coat the bottom. Once shimmering, add the cakes in a single layer—don’t overcrowd! Cook 3 to 4 minutes per side, flipping gently with a spatula, until the Shrimp Cake is golden brown and cooked through. Keep finished cakes warm in a low oven while you cook the next batch, if needed.

Step 5: Serve and Enjoy

Arrange your freshly cooked Shrimp Cake on a platter, and get creative with garnishes and sides. These beauties shine when hot and crisp, so gather everyone around the table right away. That first steamy, inviting bite is pure magic!

How to Serve Shrimp Cake

Garnishes

The right garnish elevates Shrimp Cake from tasty to utterly memorable. Try a squeeze of fresh lemon for pop, a sprinkling of chopped herbs like parsley or cilantro for color, and a drizzle of creamy sriracha mayo or tartar sauce for richness. A handful of microgreens or thinly sliced radishes adds lovely crunch and fresh contrast, too.

Side Dishes

Shrimp Cake pairs wonderfully with sides that balance its savory seafood notes. Consider a simple arugula salad tossed with citrus vinaigrette, creamy coleslaw with a hint of apple, or roasted potatoes dusted with smoked paprika. For something even lighter, serve with pickled vegetables or barely-steamed green beans.

Creative Ways to Present

Step up your Shrimp Cake game by serving them slider-style on small brioche buns with lettuce and spicy aioli, or nestling them inside soft tacos with cabbage slaw and lime crema. For an elegant starter, top each cake with a dollop of avocado mousse, or serve mini versions on toothpicks for party-perfect bites.

Make Ahead and Storage

Storing Leftovers

Leftover Shrimp Cake? Lucky you! Cool them fully, then transfer into an airtight container with a layer of parchment or wax paper between cakes to prevent sticking. Store in the refrigerator and enjoy within 2 days for peak freshness and flavor.

Freezing

If you want to make Shrimp Cake well in advance, shape the uncooked patties and freeze them on a baking sheet until solid. Then, transfer to a freezer bag or airtight container, separating layers with parchment. Frozen, they’ll keep for up to 2 months. Thaw overnight in the fridge before cooking as usual.

Reheating

For best results, reheat Shrimp Cake on a baking sheet in a 350°F oven until hot throughout and crisp on the outside, about 10 minutes. Avoid microwaving, which can make them soggy. If you’re in a hurry, a quick pan-sear with a splash of oil crisps them up beautifully.

FAQs

Can I use pre-cooked shrimp for Shrimp Cake?

While you can, raw shrimp is best for Shrimp Cake because it binds and flavors the mixture as it cooks. If you only have cooked shrimp, pulse very briefly in the food processor and watch the cakes closely—they’ll need less cooking time and may be a bit softer.

What dipping sauces pair well with Shrimp Cake?

Classic tartar sauce, lemon aioli, sriracha-spiked mayo, or even a zingy cilantro-yogurt sauce all complement Shrimp Cake. Get creative with bold, acidic, or creamy options that contrast the crunchy, savory cake.

Can I bake Shrimp Cake instead of pan-frying?

Absolutely! Brush the cakes with a bit of oil and bake on a parchment-lined sheet at 400°F for 12–15 minutes, flipping halfway through. You won’t get quite the same golden crunch as pan-frying, but the Shrimp Cake will still be delicious and lighter.

What other seafood can I mix into Shrimp Cake?

Try folding in sweet crabmeat, finely diced scallops, or even chopped cooked lobster with the shrimp for a luxe twist. Just be careful with extra-wet seafood—drain well so your cakes stay together.

How do I prevent Shrimp Cake from falling apart?

The key is a thorough chilling after you form the patties. Don’t skip the rest in the fridge. Also, make sure to use enough binder (egg and mayo), and handle the cakes gently when flipping during cooking.

Final Thoughts

There’s something so joyful about serving Shrimp Cake—whether it’s a family meal or a spontaneous gathering with friends. I hope you give this recipe a try and find it as irresistible as I do. Dive in, have fun, and let these crispy, flavorful bites become a new favorite at your own table!

Shrimp Cake Recipe