Shrimp Cakes

Melissa Williamson


My family and friends loves it and when we have fish fry and I make some shrimp, crab and lobster cakes. It is so easy to fix it. They are so delicious and tasty.

★★★★★ 6 votes
8 servings
30 Min
10 Min
Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
I have had a lot of crab cakes and tuna croquettes in my life, but had never thought about chopping up shrimp and using that in a shrimp cake. I love the crunchiness that the panko gives to this dish! If you want to kick the heat up a notch, add cayenne pepper or even chopped jalapenos. This is a super easy and delicious dish to try at your next dinner!


1 lb
shrimp, peeled and deveined
large egg
green onion, sliced
1/2 Tbsp
ginger, minced
1 Tbsp
dijon mustard
1 Tbsp
fresh cilantro, minced
1 tsp
sweet chili sauce
1 tsp
hot pepper sauce
1/2 tsp
of ground black pepper
1 c
panko bread crumbs (japanese bread crumbs)
2 Tbsp
peanut or vegetable oil

How to Make Shrimp Cakes


  • 1Coarsely chop shrimp. In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper. Add 1 cup panko to the bowl and combine using your hands. Form mixture into twelve 3-inch-diameter cakes.

    Heat 2 tablespoons of oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides, adding more oil to skillet as needed, about 6 minutes.

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About Shrimp Cakes

Course/Dish: Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy