Cajun Shrimp Cakes with Spicy Dipping 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 breadcrumbs and then lightly fried to crispy perfection.
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These easy shrimp cakes work both as a tasty appetizer or main course. However you decide to serve them, the whole thing comes together in one skillet, chop, mix, form, fry, no separate pans or steps to juggle.
Recipe Snapshot
- Made with shrimp, panko breadcrumbs, and a simple cajun seasoning blend, pan-fried and finished with a spicy yogurt dipping sauce.
- Ready in about 25 minutes once the shrimp mixture is chilled, or make the shrimp patties a day ahead and fry them right before serving.
- Works as a main dish over greens or on a bun, or shape them smaller for an appetizer platter.
Ingredient Notes
See the full list of ingredients in the recipe card below.
- Shrimp – I like to use fresh raw shrimp, but you can use frozen shrimp too. Any size works since it will be chopped up. Just be sure that it’s peeled and deveined before making your shrimp cakes.
- Onion and red bell pepper – Fresh or frozen both work, just thaw and dry off frozen vegetables before using so the mixture doesn’t get watery.
- Egg – For an egg-free version, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes to gel before adding it in.
- Panko breadcrumbs – Regular breadcrumbs work too, panko just adds more crunch.
- Olive oil – You can substitute olive oil with avocado oil or your vegetable oil of choice.
- Greek yogurt – Sour cream works in its place. You can also use half mayonnaise for a creamier sauce.
- Cajun seasoning – Blackened seasoning or Old Bay seasoning will work, make your own with this homemade Cajun seasoning blend.
- Lemon juice – Fresh is best, but concentrated will work in a pinch.
How to Make this Shrimp Cake Recipe
- Prep: Clean and devein the shrimp, then chop it into small chunks with a sharp knife or pulse it in a food processor. Don’t chop it too small; you want some texture, not a paste.
- Sauté the veggies: Heat olive oil in a skillet over medium-high heat. Add the diced vegetables, then reduce the heat to medium and cook for a few minutes until they soften. Remove from the heat.
- Mix the cakes: In a mixing bowl, combine the cooked vegetables, chopped shrimp, egg, and half of the panko bread crumbs. Stir until well combined. If the mixture seems soft, refrigerate for 15 to 30 minutes to firm it up.
- Make the patties: Form the shrimp mixture into six patties, then dip each one into the remaining bread crumbs.
- Cook: Heat olive oil in a clean skillet over medium-high heat. Add the shrimp cakes and cook until golden brown, then flip and cook 5 minutes longer.
- Make the sauce: Mix the sauce ingredients in a small bowl and serve on the side.
Make It Your Way
This one’s easy to switch up. Almost every part of it is interchangeable if you use what you’ve got.
- Protein: Shrimp is the base, but chopped scallops or a firm white fish work the same way; chop it small, so it holds together.
- Vegetables: Swap the celery, onion, and bell pepper for whatever’s in the crisper, like zucchini or corn. Want a Thai direction instead? Add red curry paste and chopped cilantro to the mixture. Just cook off any extra moisture first so the patties hold their shape.
- Sauce: The Greek yogurt Cajun sauce is easy to change; swap in Old Bay instead of Cajun, or add a spoonful of hot sauce like sriracha sauce If you are craving Thai food, serve with peanut sauce instead.
- Finish: I usually skip the bun and serve these over a bed of arugula on weeknights; it’s lighter, and there’s one less thing to clean up. But if you love the idea of bread, a brioche roll would be my 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.
You can also freeze them after they have been cooked and cooled to room temperature. Place them into a freezer-safe bag or container and freeze 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).
Serving Suggestions
Garnish with chopped green onions and lemon wedges on a crispy roll with a refreshing 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.
Tips
- Don’t chop the shrimp too small! You want the shrimp to have some texture so roughly chop them into small chunks.
- Chill the shrimp mixture for 15 to 30 minutes before forming the shrimp patties.
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Shrimp Cakes
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 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 is 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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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.
