Easy Shrimp Cake Recipe

This easy shrimp cake recipe is the BEST; at least in my opinion! With a crispy exterior and delicious chunks of shrimp, you will want to eat this again and again.

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If you love shrimp, this recipe is for you! Enjoy this dish as an appetizer, for lunch or dinner. Its also very easy to make and uses many ingredients you may already have in the kitchen. This seafood dish is one that I will be making a ton year round!

I like to enjoy this shrimp cake recipe with white rice and vegetables or in a salad. You can make a shrimp burger and serve with some toasted buns, cucumber slices, garlic aioli and potato wedges! I’m getting hungry thinking about them!

We dice the shrimp up and keep them pretty chunky, giving you luscious pieces of shrimp in every bite. Make sure to refrigerate the shrimp mixture for 1 hour before creating the patties. This helps with keeping the patties from falling apart when forming and frying them.

Need more shrimp recipes?

• Indian Spiced Panko Shrimp
• Garlic Lime Shrimp
• Honey Garlic Shrimp
• Shrimp Shell Stock
• Gochujang Honey Shrimp

Easy Shrimp Cake Recipe

Serves 2

Ingredients

• half a yellow onion; peeled & finely chopped 
• 1 Tbsp garlic; peeled & finely chopped 
• 18 large shrimps; thawed, peeled and deveined
• 1 egg; cracked in a bowl
• 1 Tbsp low-sodium soy sauce
• 1/4 cup panko breadcrumbs
• 1 Tbsp cornstarch
• 1/2 cup spinach; chopped (I use kitchen scissors)
• salt and pepper
• cooking oil
• optional: top with a drizzle your favorite sauce (mine is Balsamic Glaze or Sweet chili sauce)

Instructions 

• Using a medium skillet, add a drizzle of cooking oil and heat over medium low. Once hot, add the chopped onions and saute for 6-8 minutes until translucent, mixing frequently. Stir in 1 Tbsp of minced garlic and cook for 1-2 minutes. Season with a pinch of salt and pepper; add the mixture to a small bowl and set aside.
• In a large bowl, add the shrimp. Using kitchen scissors, carefully cut each shrimp into smaller chunks. To the same bowl; add the sautéed onion and garlic mixture, 1 cracked egg, 1 Tbsp low sodium soy sauce, 1 Tbsp cornstarch, 1/4 cup panko breadcrumbs, 1/2 cup chopped spinach and a pinch of salt and pepper. Mixed together until combined. Add the bowl to the refrigerate for 1 hour (this helps the patties to not break apart while cooking).
• Heat 3 Tbsp cooking oil in a large skillet over medium high heat. Divide the shrimp mixture into 4 equal portions. Use clean hands to form 4 balls and add them to the hot pan. Using the back of a spatula, flatten the shrimp balls into patties. Cook 5-6 minutes on each side until browned. Add the shrimp patties to a paper towel lined plate to absorb any oil. Sprinkle with an optional pinch of salt and pepper.
• Serve with a drizzle of your favorite sauce (mine is Balsamic Glaze or Sweet chili sauce)!

Here are a few of my favorite shrimp recipes

• Indian Spiced Panko Shrimp
• Garlic Lime Shrimp
• Honey Garlic Shrimp
• Shrimp Shell Stock
• Gochujang Honey Shrimp

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