These shrimp cakes are quick and easy to mix up and they only take about 5 minutes to cook. Crispy and golden brown on the outside, loaded with tender, juicy shrimp on the inside. They are amazing served with remoulade, Keto Yum yum Sauce or a spicy garlic mayo.
Ingredient Notes
- shrimp - You can use pre-cooked shrimp or raw shrimp for this recipe. You can even substitute crab. (I get my fresh seafood here)
- garlic - If you dont have any fresh garlic on hand, add some garlic powder, dried minced garlic, or even sub in any of your other favorite alliums.
- crushed pork rinds - The pork rinds serve as a binder. This is what helps the shrimp cakes stay together, but also keeps them low in carbs (I use this brand)
- mayonnaise - You can leave this out and the recipe will still turn out delicious. I like to add it because it adds a bit of creaminess to the patties. (get my homemade mayo recipe here)
- sea, pepper, paprika - these are pretty standard seasoning for shrimp cakes. You could also use your favorite cajun seasoning or even a blackened seasoning.
- olive oil - this is just for pan-frying the shrimp cakes. You could also use avocado oil, coconut oil, or any other high smoke point oil.
Frequently Asked Questions
Yes, this recipe works great with raw or pre-cooked shrimp. Just make sure that in either case, you dry the shrimp very well so that the patties do not fall apart.
I like to serve these with my homemade Remoulade Sauce recipe or Keto yum yum Sauce, but they are also amazing with this Garlic Dill Tartar Sauce or Roasted Red Pepper Garlic Aioli. Any type of spicy mayo would be great also.
Yes, I recommend fulling thawing the shrimp first and then drying it really well before chopping it.
To keep these shrimp cakes gluten free, I used pork rinds as my binder in place of breadcrumbs, Panko, or breeding. You could also use blanched almond flour, or golden flaxseed meal.
Substitutions
- If you aren't concerned with keeping these shrimp cakes low carb or whole30, you can substitute Panko for the pork rinds
- If you aren't a fan of pork rinds, you can substitute equal parts almond flour and Parmesan cheese
- Want to add more veggies? These are excellent with chopped bell peppers added
- For a whole30 compliant mayo, I recommend making your own, or using Primal Kitchen
- You can substitute crab for the shrimp, or do a mixture of both
More Keto Seafood Recipes
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Shrimp Cakes
- Total Time: 26 minutes
- Yield: 8 shrimp cakes 1x
- Diet: Gluten Free
Description
These keto shrimp cakes are crunchy on the outside and tender and juicy on the inside. Perfect for an appetizer, or add some of your favorite low carb side dishes and make it a meal.
Ingredients
- 1 pound shrimp, shelled, deveined, and chopped
- 2 large eggs
- 2 cloves garlic, minced
- 3 green onions, finely chopped
- 1 cup crushed pork rinds (I use this brand)
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the shrimp, eggs, garlic, green onions, pork rinds, mayonnaise, hot sauce, lemon zest, mustard, salt, pepper, and paprika. Mix until all ingredients are well combined.
- Form the mixture into 8 equal sized patties,
- Heat the olive oil in a large skillet, over medium to medium-high heat. Cook, flipping once until golden brown and crispy on both sides, about 6 minutes total.
Notes
Whether you are using raw shrimp or pre-cooked shrimp, it is very important that you throughly dry them. This will help keep your patties from falling apart.
net carbs per serving: 1.8g
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Seafood
- Method: Pan-frying
- Cuisine: Cajun
Nutrition
- Serving Size: 2 shrimp cakes
- Calories: 274
- Fat: 17.1g
- Carbohydrates: 2.4g
- Fiber: 0.6g
- Protein: 26g
Keywords: shrimp cakes, fish cakes, shrimp recipes, keto appetizer recipes, whole30 compliant recipes
Sue says
Can't wait to give these Shrimp Cakes a try. Kyndra always nails it with reliably delicious and creative recipes.
Shelley says
I made these for dinner last night. They were delicious! I appreciate how consistent your recipes are!
★★★★★
Robin says
Fabulous! Pop in the air fryer and they turn out perfectly crisp. I added some old bay and minced bell pepper to the mix. Amazing!
★★★★★
Linda says
Easy and delicious
★★★★★
Dena Adden says
These were great for lunch yesterday. Will refresh the leftovers in the air fryer today. Thanks
★★★★★
Christa says
Loved these! So easy to make and was very DELICIOUS!! I will definitely make these again. Thank you for this GREAT RECIPE!
★★★★★
Brenda says
These are delicious I added red pepper pinion and celery . I panned fried three of them and then air fried the other three . The air fryer is definitely the way to go . 370 degrees and cooked for 10 minutes and flipped over cooked 6 more minutes .
★★★★★
Tessa says
Wondering if I could bake these? I'm not good at pan frying (crazy, I know, but true).
★★★★★
Leslie Laganella says
Made these last night for dinner. Quick and easy weekday dinner. Great flavor. Definetely will make them again!
★★★★★
Vickie says
These are so good. I will make them again.
★★★★★