Easy Shrimp Cakes with Spicy Cajun Sauce
Move over crab cakes, shrimp cakes are taking your place. Instead of crab, shrimp cakes are filled with tender chunks of shrimp, fresh bell peppers, celery, and onions. They are coated in crispy panko bread crumbs and then lightly fried to crispy perfection.
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Whether looking for a delicious appetizer or a satisfying main course, these shrimp cakes will surely be a hit at any gathering or family dinner. And the best part is, they are easy to make too!
Why you will love Shrimp Cakes with Spicy Cajun Sauce
- Shrimp cakes are versatile and can be served for a light dinner or appetizer.
- It’s a great way to stretch out a pound of shrimp. One pound serves six!
Here is what you will need
This is a brief summary of the ingredients needed to make spicy shrimp cakes with cajun seasoning and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
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Ingredients
- Shrimp
- Onion
- Celery
- Red bell pepper
- Egg
- Panko breadcrumbs
- Olive oil
- Greek yogurt
- Cajun seasoning
- Lemon juice
🥄Equipment
- Large skillet
- Mixing bowl
How to make this shrimp cake recipe
Prepare the ingredients, dice the vegetables, and clean and chop the shrimp with a sharp knife or place them in a food processor and pulse.
Use a fork to beat the eggs.
STEP 1: Heat olive oil in a skillet over medium-high heat. Once the oil is hot, add the diced vegetables.
STEP 2: Reduce to medium heat and cook the vegetables for a few minutes until they soften. Remove them from the stove and place them into a mixing bowl.
STEP 3: Remove the cooked vegetables to a large bowl, and add the chopped shrimp, egg and half of the panko bread crumbs.
STEP 4: Carefully stir the shrimp mixture together until well combined. If the mixture seems soft, place it in the refrigerator for 15 to 30 minutes to firm it up.
STEP 5: Form the shrimp mixture into six patties. And dip each of the shrimp patties into the remaining bread crumbs.
STEP 6: Heat the olive oil in a skillet oer medium-high heat. Once the oil is hot, add the shrimp cakes and cook until golden brown, flip them over and cook for 5 minutes longer.
STEP 7: Mix up the ingredients in a small bowl for the sauce and serve on the side.
Ingredient notes and substitutions
Shrimp – My favorite type of shrimp to use for making shrimp cakes is fresh shrimp, but you can use any kind of shrimp, regardless of whether it’s fresh or frozen and any size.
Onion – Any type of onion will work in this recipe. I like to use a red or yellow onion.
Cajun seasoning – You can use store-bought cajun seasoning or you can make your own. Here is a recipe for homemade cajun seasoning blend.
Olive oil – You can substitute olive oil with avocado oil or your vegetable oil of choice.
How to store leftover shrimp cakes
Leftover shrimp cakes can be stored in an airtight container in the refrigerator for 2 to 3 days. Reheat leftovers in the oven, on top of the stove or in the microwave.
Serving Suggestions
Shrimp cakes can be enjoyed garnished with chopped green onions on a crispy roll with a delicious crisp green salad, like this Arugula Salad with Pistachios . Asparagus and White Beans , Asian Pasta Salad, or a Veggie Noodle Salad for a light and easy dinner.
Or serve it without the roll on top of a bed of greens or any of the vegetable choices above.
For a spicier sauce, try this sriracha dipping sauce recipe!
Recipe Variations
Shrimp cakes as an appetizer – Form the shrimp cakes into smaller shrimp cakes, or bite sized balls and cook as directed in recipe card.
Gluten-free shrimp cakes – Instead of bread crumbs, use chopped almonds or walnuts for the outside and mix 1/2 cup almond flour in the shrimp and vegetable mixture.
Thai shrimp cakes – Add Thai flair and add red curry paste and chopped cilantro to the shrimp mixture. Serve with a peanut sauce for dipping.
How to make shrimp cakes ahead of time
Make the shrimp cakes ahead of time (don’t dip them in the breadcrumbs) and store them in the fridge for up to one day.
Just before serving, bring the shrimp cakes to room temperature, dip them into the panko breadcrumbs and fry them.
Tips
- Don’t chop the shimp too small! You want the shrimp to have some texture so rougly chop them into small chunks.
- Use panko bread crumbs for a lighter and crispier texture.
- Chill the shrimp mixture for 15 to 30 minutes before forming the shrimp patties.
Yes, you can freeze the shrimp cakes after they have been cooked and cooled to room temperature. Place them into a freezer safe bag or container and free for up to three months. Defrost in the refrigerator overnight or reheat them from frozen in a skillet or the oven (preheated at 350 degrees).
Yes, you can bake the shrimp cakes. Preheat your oven to 400 degrees and place the formed cakes onto a parchment lined baking sheet. Bake for 15 to 20 minutes until they are cooked through.
Even though this is a shrimp cake recipe, you can try experimenting with other seafood such as crab or lobster.
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Equipment
Ingredients
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1 pound raw shrimp
- 1 egg
- 1 cup whole wheat panko breadcrumbs Divided
- 3 tablespoons olive oil Divided
- For The Sauce
- 1/2 cup Greek yogurt
- 1 1/2 teaspoon Cajun seasoning
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the ingredients: Clean, peel and chop the shrimp, dice the vegetables and set them aside
- Heat a skillet over medium heat with 1 tablespoon olive oil.
- Once the skillet it hot, add the peppers, onions and celery. Cook until they begin to soften and remove the from the heat. Allow them to cool for about 10 minutes.
- Add the chopped shrimp to a mixing bowl with a beaten egg, 1/2 cup breadcrumbs, and cooked vegetables. Mix all of the ingredients together.
- Use your hands to form the mixture into four patties (6 large or 8 to 10 for appetizer). If batter is too fragile, place it in the refrigerator for up to 30 minutes before forming the patties.
- Spread the remaining breadcrumbs out onto a plate dip the patties into the breadcrumbs.
- Set them aside and heat 2 tablespoons oil over medium heat.
- Add the cakes (2 to 3 at a time) and cook for 5 minutes, carefully flip them and cook for 4 to 5 minutes more until they are cooked through.
- Make the sauce by combining the lemon juice, Cajun Seasoning, and yogurt.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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