Shrimp Cakes

Switch things up and make shrimp cakes instead of crab cakes for a versatile and tasty dish the whole family will love. To make them, sweet, delicate shrimp are combined with butter, scallions, lemon zest, panko breadcrumbs, and more for flavorful cakes that fry up crisp on the outside, while remaining tender in the center.

The mild flavor of fresh shrimp is perfectly paired with a bold horseradish sauce for a knock-out dish you'll want to make on repeat. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

Perfect for a weeknight meal or a special occasion dinner, these shrimp cakes can sit for a few hours before frying, so they're even a great make-ahead option for busy days.

Shrimp Cakes vs. Crab Cakes

Shrimp and crab cakes are both tender and delicious, and can be served as appetizers or a main course. Both are typically seasoned with herbs, spices, and lemon for a traditional way to showcase fresh seafood.

A classic choice, crab cakes are usually made with lump crab for a flaky texture and delicate, sweet flavor. Shrimp can be finely chopped, coarsely chopped, or ground, for patties that differ slightly in texture depending on how they're prepared. Shrimp cakes often have a more mild flavor than crab cakes, and can be a nice way to change up an old favorite.

Ingredients for Shrimp Cakes

To make shrimp cakes, you'll need:

• Large peeled, deveined raw shrimp: Mild, delicate shrimp cook up buttery and tender in these cakes. Feel free to use fresh or frozen and thawed shrimp.
• Unsalted butter: Adds richness and a buttery flavor.
• Large eggs: Binds the cakes to keep them together.
• Scallions: Adds a mild oniony flavor and pop of color.
• Lemon zest and juice: For a hint of citrusy flavor to brighten the shrimp.
• Panko breadcrumbs: Helps bulk up the shrimp cakes and absorbs excess moisture.
• Kosher salt: Enhances the overall flavor.
• Smoked paprika: For a smoky warmth.
• Mayonnaise: The rich base of the dipping sauce.
• Horseradish: Adds a spicy kick to the dipping sauce.
• Canola oil: For frying the shrimp cakes. Can substitute with other neutral oils, including vegetable or peanut oil, among others.
• Lemon wedges: For serving; for an extra dose of acidity.

How To Make Shrimp Cakes

While making shrimp cakes at home might seem intimidating, the process is incredibly quick and simple. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Combine shrimp cake mixture: Combine shrimp, butter, eggs, scallions, zest, 3/4 cup panko, 1 tablespoon lemon juice, 1 1/2 teaspoons salt, and 1/2 teaspoon paprika in a bowl.
• Step 2. Shape shrimp cakes: Shape into 8 (3-inch) cakes. Press cakes into remaining panko. Transfer to a parchment-lined baking sheet. Cover and chill for 15 minutes.
• Step 3. Make dipping sauce: Combine mayonnaise, horseradish, 1/2 teaspoon salt, and remaining lemon juice and paprika; set aside.
• Step 4. Cook shrimp cakes: Heat 2 tablespoons oil in a large nonstick skillet over medium. Cook the first 4 cakes 4 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Wipe skillet and repeat with remaining cakes. Serve with lemon wedges.

Can I Make Shrimp Cakes Ahead?

There are a few ways to make shrimp cakes ahead:

Prepare the dipping sauce up to two days ahead and store in an airtight container until ready to use. Shape the shrimp cakes as directed, then wrap and refrigerate up to one day ahead. Cook as instructed before serving.

You can also prepare the shrimp cakes completely, then refrigerate in an airtight container for up to two days, or freeze for up to two months. Thaw overnight in the refrigerator if frozen, then reheat on the stovetop, in a preheated 350°F oven, or air fryer until hot throughout before serving.

Variations for Shrimp Cakes

Shrimp cakes can be customized to add variety and a punch of additional flavor. Here are some simple additions to help you get started:

• Fresh herbs: Add chopped parsley, cilantro, dill, or chives for freshness and flecks of color throughout.
• Aromatics: Add minced garlic or shallots for a savory depth.
• Spices: Feel free to change up the seasoning by adding Old Bay, cayenne pepper, cumin, or any preferred spices.
• Veggies: Stir in finely chopped bell peppers, carrots, celery, or corn for a colorful, flavorful addition.
• Cheese: Add grated Parmesan or Pecorino for a salty kick.
• Crumbled bacon: For a salty, meaty bite that pairs beautifully with shrimp.
• Dipping sauce: Switch up the dipping sauce, or give your guests an extra choice with remoulade, tartar sauce, aioli, sweet chili sauce. or our Old Bay Mayo.
  

Can I Bake Shrimp Cakes Instead of Frying?

While baked shrimp cakes may not be as crisp on the exterior as fried cakes, they're still flavorful and delicious.

For baked shrimp cakes, assemble the cakes as directed. Transfer to a parchment paper-lined baking sheet and brush with oil or melted butter to encourage even browning. Bake in a preheated 375°F oven until golden brown, then flip the cakes and continue to bake until golden brown on remaining side and the internal temperature reaches 165°F.

What To Serve with Shrimp Cakes

Whether you're serving these shrimp cakes as an appetizer or main course, for lunch or dinner, this versatile dish will be well-received. Pair with a light salad, coleslaw, couscous or rice, roasted or grilled vegetables, French fries, roasted potatoes, crusty bread, garlic bread, soup, or corn on the cob, depending on the time of day and richness of the meal.

More Shrimp Recipes You'll Love

Shrimp cooks up fast for a weeknight meal that's as impressive and satisfying as it is easy to prepare. From lettuce wraps to risotto, these recipes will have your back on the busiest of days:

• Sheet Pan Shrimp Boil
• Shrimp Risotto
• Grilled Shrimp Tacos
• Garlic Butter Shrimp
• Grilled Shrimp Lettuce Wraps
• Southern Fried Shrimp with Tartar Sauce
• Shrimp Salad Rolls
• Air Fryer Coconut Shrimp

Editorial contributions by Katie Rosenhouse.