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
Annoyed in Illinois says
Hey, that note about drying the shrimp belongs at the top with the chopping directions. Didn’t see it until I already had the first patties in the pan and now we’re having stir fry shrimp instead.
Kyndra Holley says
It's included in the ingredient notes before you even get to the recipe card and then again in the recipe notes in the recipe card.
Colleen says
Annoyed Karen in Illinois: It is common knowledge that when using a recipe, the first thing to do is read the entire recipe from top to bottom before beginning. You are welcome..
Sandi says
Mine were delicious (especially with the remoulade sauce!), but they did completely fall apart. More like a scramble than a cake. I did dry the shrimp well, so I’m not sure what went wrong... ah well, they were so good we ate them all!!!
Brittany says
These were so good!! And they have been requested for next week in my household as well! Thank you for amazing and simple recipes!
Siena Van Brabant says
What brand of hot sauce is required for this recipe? There are so many types.... Tabasco, Franks, etc. Each one is so different.
Kyndra Holley says
You can honestly use anyone you prefer. I used garlic cholula
Marisa Mckeown says
These were delicious!! Made them along with your remoulade sauce today for dinner. I could have eaten them all.
Next time I’m going to make them I think I’m going to crush them up and put in a bun for a po-boi type of sandwich. Thank you for creating this recipe!!
Anonymous says
Delicious and easy!
Tiffany says
I subbed nutritional yeast for the Parmesan cheese and almond flour combo and used yellow mustard instead of Dijon. These were DELICIOUS! The whole family loved them!! So simple, quick and easy!
Carol L Nathan says
Thank you for sharing! That sounds awesome
Karen says
Are the shrimp raw and they cook in that short time?
Kyndra Holley says
Yes, they are. They are chopped up and they cook very fast. However, pre-cooked shrimp will work here also.
judyc475@gmail.com says
What can I use instead of pork rinds? I hate the taste of them. TY
Kyndra Holley says
There are substitution suggestions included in this blog post
Tracy says
These look amazing. I have a kid who is allergic to egg. Do you have any other suggestions for a binder?
Kyndra Holley says
You can subbing in a vegan mayo and then adding an extra tablespoon.