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Shrimp cakes surrounded by lemons and parsley, served with remoulade

Shrimp Cakes

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


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. 


  • 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
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil


  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.


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


  • 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