These Shrimp Cakes are soft and juicy on the inside and pan-seared until golden on the outside. They are easy to make and made with sweet corn and fragrant cilantro. Serve them with a homemade lemon aioli for a delicious meal for the whole fmaily.
This Shrimp Cake recipe is one of our new favorite dinner recipes!
It’s delicious, so easy to make, full of veggies, and pairs perfectly with many different sides. Serve the shrimp cakes with homemade zesty lemon aioli.
In addition to a healthy and easy lunch or dinner for the family, this recipe is the perfect baby-led weaning recipe for your little ones as well.
These shrimp cakes are also great for meal prep since they reheat well and are freezer friendly.
There are quite a few recipes of mine that can be made whit shrimps, instead of chicken. For example, try this Pad Thai recipe, or substitute the meatballs for shrimps in this Thai Coconut Curry recipe.
But now, let’s make the best and most flavorful Shrimp Cakes ever!
Why I love these easy-to-make Shrimp Cakes
This shellfish recipe has so many pros and I just can’t get enough of the delicious fritters!
- High protein
Shrimps are high in protein, but some of the other ingredients provide a good amount of protein as well. The greek yogurt and eggs that are added to the batter boost this dinner recipe with a bunch of protein.
- Great flavor
These golden shrimp fritters are packed with flavor! The cilantro and lemon juice pairs absolutely perfect with the delicate shrimp. Serve them with the lemon aioli and you will hit every single taste bud at ones.
- Freezer friendly
The shrimp cakes are great for meal prep because they reheat really well. They also freezes very well and therefore qualify as a great, freezer-friendly recipe.
- Easy to make
You might think that this is a fancy and hard to make recipe, but you are wrong! Few ingredients are required and it comes together very quickly.
- Perfect for the whole family to enjoy
I serve this recipe to the whole family, Oliver, my one-year-old, included.
- Baby-led Weaning
The shrimp cakes are a great way to introduce shrimps if you are doing baby-led weaning with your little ones. The patties are easy to hold and if you have made other fritters before (like the Edamame Fritters or the Black Bean Taco Fritters) your kids will be familiar with the concept.
Health Benefits of shrimps
Shrimp might not be known as healthy food; however, the delicious shellfish does have some very beneficial properties.
Shrimps are rich in iodine, a mineral that’s essential to our wellbeing. Many people have an iodine deficit and would benefit from consuming shrimp.
They are also rich in Omega 3 and Omega 6 fatty acids, a nutrient that, among other things, is important to our brain function.
Shrimps have a very high protein level. Up to 90% of the calories in shrimps come from protein. That also means that they are low in fat and carbohydrates.
You can read more about the health benefits of shrimps here.
What kind of shrimps to use
For these shrimp cakes, you can use either fresh or frozen shrimps.
Although most of the “fresh” shrimps found at the seafood section in the grocery store are also previously frozen. To get more bang for your buck, try to get quality frozen raw shrimps in bulk.
In fact, I love buying the 2 lb bag of frozen raw shrimp at Costco. It has a great price and the quality is great!
Then, simply thaw it per the instructions on the bag and use it in this or any of your favorite recipes.
You can also use prawns to make these flavorful shrimp and corn cakes.
Ingredients needed to make Cilantro Shrimp Cakes
With only nine ingredients you can make the most delicious and flavorful shrimp cakes! Serve them with homemade lemon aioli for an amazing flavor explosion.
Homemade Shrimp Cakes
- Raw shrimps – fresh or frozen, peeled
- Sweet corn – I use canned, but fresh or frozen works too
- Fresh cilantro
- Flour – all-purpose flour, gluten-free flour or oat flour works great
- Greek yogurt – use full fat for best result
- Garlic powder
- Onion powder
- Lemon juice
- Oil for cooking
homemade Lemon Aioli
- Lemon juice
- Fresh garlic
How to make Shrimp Cakes with corn and cilantro
In all the pictures throughout the blog post, I have doubled the recipe.
Start with thawing (if using frozen shrimps) and peeling the shrimp.
Then, chop the shrimps with a knife or pulse them in a food processor. I like them medium-sized so you get chunks of shrimps when biting into the fritters.
Rinse and chop the cilantro.
Drain and rinse the can of sweet corn.
Then, in a large mixing bowl, mix together Greek yogurt, lemon juice, eggs, garlic powder, onion powder, salt, and pepper and mix until everything is evenly mixed.
Now, using a spatula, fold in the flour, corn, cilantro, and shrimps and gently combine.
Heat the oil in a frying pan over medium heat and scoop the shrimp cake mixture and cook the cakes like pancakes.
Pan fry for 4-5 minutes on each side or until golden brown on the outside. Make sure it’s cooked all the way through before serving the shrimp cilantro fritters.
For the lemon garlic aioli, in a small bowl, add mayonnaise, lemon juice, and freshly chopped or grated garlic and stir until well combined.
Add salt and pepper to taste. Set aside.
Baby-led weaning shrimp cakes
These Shrimp Cilantro Fritters are perfect for baby-led weaning. Oliver absolutely loves shrimps and this is his favorite way to eat them.
If you are making these shrimp cakes for your little ones for baby-led weaning, you may want to chop the shrimps into smaller pieces than suggested above.
Oliver still only has 2 teeth, so bigger chunks of shrimps with a slightly rubbery texture might be tough for him to get through.
How to serve healthy shrimp cakes
These shrimp fritters are so versatile and can be served with a variety of side dishes.
Personally, I love serving them with a green salad with fresh corn, strawberries, and some feta cheese. A dressing made with olive oil, lemon, and more fresh cilantro is the absolute best! And of course, top it with the lemon aioli.
You could also make a sandwich out of these Shrimp Cakes! Use fresh heirloom tomatoes, baby spinach, avocado, and lemon aioli on some sourdough bread and you have an incredible lunch!
Or serve them with roasted potatoes and a side salad for a large satisfying dinner.
I could eat these flavorful shellfish fritters all week long!
How to store the shrimp cakes
In all the pictures in the blog post, I have doubled the recipe.
Do you know why? I freeze half of them!
This recipe is perfect for meal prepping and the shrimp cakes are one of my favorite things to freeze.
Store the fritters in the fridge in an air-tight container for up to four days. Or store them in the freezer for up to two months.
And remember, double the recipe to have extra in the freezer! For more freezer-friendly meals, see this post.
What’s your favorite meal prep meal? Let me know in the comments and maybe I make my own version of it!
Other delicious and easy seafood recipes to make:
- 1 lb raw shrimp, peeled
- 1/2 15oz can of sweet corn, drained
- 1 handful of fresh cilantro
- 1/4 cup flour or gluten free flour (you can also use oat flour)
- 1/4 cup full-fat Greek yogurt
- 2 eggs
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 lemon, juiced (~1/2 tbsp )
- Salt Pepper to taste
- Oil for frying
- ½ cup mayo *
- 1/2 lemon, juiced
- 1 medium clove of garlic, finely minced
- Salt Pepper to taste
- In a small bowl, add mayonnaise, lemon juice, and chopped or minced fresh garlic and stir until well combined.
- Add salt and pepper to taste. Set aside.
- Thaw and peel the shrimps
- Chop the shrimps into small pieces or pulse them in a food processor. I like them medium-sized so you get chunks of shrimps when you bite into the cakes. **
- Rinse and chop the cilantro.
- Drain and rinse the corn (you can also use fresh or frozen corn).
- In a large mixing bowl, mix together Greek yogurt, lemon juice, eggs, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly combined.
- Using a spatula, fold in the flour, corn, cilantro, and shrimp and gently combine.
- Heat the oil in a frying pan over medium heat and scoop the shrimp cake mixture into the pan and cook the cakes like pancakes.
- Pan fry for 4-5 minutes on each side or until golden brown on the outside. Make sure it’s cooked all the way through before serving.
* I used paleo mayo linked below
** I usually chop the shrimps into smaller pieces for my 1 year old son (who only has 2 teeth) since cooked shrimps have the rubbery texture that could be hard to chew through.
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Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 385mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 12g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.