Real Recipes From Real Home Cooks ®

shrimp cakes

(8 ratings)
Blue Ribbon Recipe by
Lisa Johnson
Macon, GA

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

Blue Ribbon Recipe

We have had a lot of crab cakes and tuna croquettes in our lives, but had never thought about chopping up shrimp and using that in a shrimp cake. We love the crunchiness that 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!

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 servings
prep time 30 Min
cook time 10 Min
method Pan Fry

Ingredients For shrimp cakes

  • 1 lb
    shrimp, peeled and deveined
  • 1 lg
  • 1
    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
  • pinch
    ground black pepper
  • 1 c
    Panko crumbs (Japanese bread crumbs)
  • 2 Tbsp
    peanut or vegetable oil

How To Make shrimp cakes

  • Chopped shrimp in a bowl.
    Coarsely chop shrimp.
  • Remaining ingredients added to the bowl.
    In a large bowl combine shrimp, egg, green onion, ginger, mustard, cilantro, sweet chili sauce, hot pepper sauce, salt, and pepper.
  • Mixing in Panko crumbs.
    Add 1 cup Panko to the bowl and combine using your hands. Form the mixture into twelve 3-inch-diameter cakes.
  • Frying shrimp cakes.
    Heat 2 tablespoons of oil in a heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown on both sides (about 6 minutes). Add more oil to the skillet as needed.