Shrimp Cakes - keto, paleo, whole30

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

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

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★★★★★

5 from 23 reviews

• Author: Kyndra Holley
• Total Time: 26 minutes
• Yield: 8 shrimp cakes 1x
• Diet: Gluten Free

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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. 

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Form the mixture into 8 equal sized patties,
3. 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