Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shrimp cakes surrounded by lemons and parsley, served with remoulade

Shrimp Cakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 25 reviews

  • Author: Kyndra Holley
  • 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

Scale
  • 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


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