Shrimp Cakes

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These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.Shrimp Cakes

More shrimp cake recipes I love are my Spicy Jalapeño Shrimp Cake and these Aloha Teriyaki Shrimp Burgers.

These light, pan seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.

Similar to a crab cake, but a lot cheaper to make. I tested these out on my husband Tommy and he loved them. They are lightly seasoned with Old Bay and taste perfect with a squeeze of lemon at the end.

How To Make Shrimp Cakes

More Shrimp Recipes you might like:

Shrimp Cakes

4.69 from 48 votes
These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.
Course: Dinner
Cuisine: American
These light, pan-seared shrimp cakes are moist and tender, covered in a crisp panko crust. Serve them with a crisp green salad to make it a meal.
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Yield: 4 Servings
Serving Size: 2 cakes


  • 1 pound peeled and deveined jumbo shrimp, tails removed
  • 1 cup plus 3 tablespoons whole wheat plain panko, or gluten-free
  • ¼ cup red onion, finely diced
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoons light mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 2 tablespoon fresh lemon juice
  • 3/4 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste
  • ¼ teaspoon kosher salt
  • 2 tablespoons olive oil
  • lemon wedges, for serving
  • hot sauce, for serving (optional)


  • Pat shrimp dry with a paper towel and place in a food processor fitted with a metal blade. Pulse until shrimp are finely chopped. Transfer shrimp to a medium bowl and add 3 tablespoons of panko, red onion, red pepper, celery, parsley, mayo, mustard, egg, lemon juice, old bay, garlic powder and pepper. Mix gently.
  • On a small plate, combine 1 cup panko with ¼ teaspoon of salt and pepper. Using a 1/3 cup measuring cup, scoop shrimp mixture and using your hands, for mixture into a 1-inch patty. Place patty on the plate with panko and evenly coat with panko mixture. With a large spatula, carefully transfer shrimp cake to a plate (you may have to re-form the cake a bit). Repeat with remaining mixture. You should end up with 8 patties.
  • In a large skillet over medium-high heat, add 1 tablespoon of oil. When oil is hot, add 4 patties, evenly spacing them apart. Cook for 3 minutes, carefully flip with the spatula and cook an additional 2-3 minutes. Place cooked cakes on a plate, add remaining tablespoon of oil and repeat the process with the last 4 cakes.
  • Place 2 shrimp cakes on 4 plates, sprinkle with parsley and serve with lemon wedges and hot sauce (if using).

Last Step:

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Serving: 2 cakes, Calories: 265 kcal, Carbohydrates: 15 g, Protein: 24 g, Fat: 10.5 g, Saturated Fat: 1.5 g, Cholesterol: 183 mg, Sodium: 584 mg, Fiber: 0.5 g, Sugar: 2 g


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206 comments on “Shrimp Cakes”

  1. Avatar photo
    Kerri Cartelli

    These are fantastic shrimp cakes that I have made for a while.
    I always struggled with the consistency being too loose and would
    have to add extra Panko. This time I left out the egg and found
    forming and frying the cakes was much easier. I also put them in
    the oven for about 20 minutes to make sure they’re cooked through
    since I use raw shrimp.

  2. I’m wondering if using regular bread crumbs rather than panko would change the outcome? Would it help hold the patty together any better?

  3. Avatar photo
    Jack Armstrong

    I am looking forward to trying your recipe for shrimp cakes. My recipe for crab and shrimp cakes is very similar other than using half lump crab meat. I would suggest coarsely chopping about half the shrimp into half inch chunks. It will provide a little texture or crunchiness.

  4. Love, Love, Love
    These are the best. We have added them to our regular rotation. I’ve even made them with half shrimp half cod (cause it’s what I had in the freezer), turns out great every time. Super tasty and super easy. My favorite things. Even my super picky 6 year old likes them (sans veggies-sigh; one day we’ll get there). Thank you!

  5. These were very good and a nice change from the way I usually make shrimp. I cooked them in the air fryer on 380 for 15 minutes flipping them at the halfway point, then ate them on top of some leftover pasta.

  6. If using pre-cooked shrimp, I’m guessing you’d just have to cook until heated through?

    For some reason I bought a bag – and now I have no clue what to do with them!

  7. I’ve made these so many times I can’t keep track.  Absolutely love them.  When I make a batch, I always make extra to freeze for quick weeknight suppers.

  8. This was delicious!  I followed the directions of one of the reviewers and baked instead of fried at 400 for 20 minutes and then broiled each side for 2 min each and they turned out great. Served with a salad.  Thank you Gina and reviewer for your awesome recipe and help!
    Ps.  Thanks Gina for all your wonderful recipes.  I have learned to cook from you and am so grateful.  

  9. Wonderful! I substituted apple cider vinegar for the lemon juice, and greek yogurt for the light mayo. Still came out fantastic. I actually had no problems with the patties coming apart, but I think it was probably because I made sure to really pat the shrimp dry. I didn’t want excess water/moisture, so maybe try that if you are having problems with super soft patties. 

  10. Delicious! I just had little precooked shrimp… used a pound, added 1 cup panko (Total) to mixture, did not do extra panko on the outside. Sprayed with a little oil and baked at 400 on parchment paper for 22 minutes, flipping halfway through. Worked great! I’d recommend some tarter sauce/cocktail sauce to dip.

  11. Okay. I knew it would happen eventually — a Skinnytaste recipe would go sideways on me. So many times when it hasn’t, but this time, well, yeah. The cakes just would not stay together. I followed the recipe, the mix was perfect, but it definitely needed some kind of binding agent. A couple tablespoons of mayo and mustard just did not do it.Lynn

  12. Thank you so much for posting this recipe – my son and I loved it!  I will definitely be making it again.

  13. I made these and portioned them at about a 1 tbs each for a mini-shrimp cake appetizer. They were a big hit! I left out red pepper, and used celery salt, paprika, and yellow mustard powder for seasoning because I didnt have Old Bay seasoning on hand. I sprayed them with avocado oil spray then baked them at 400 for 20 minutes, on parchment paper, flipping them half way. After they were finished, I put a tiny dab of aoili on top that I had made with mayo, lemon zest juice, garlic and chives.

    1. Thanks so much for the baking instructions – they turned out great and so much easier than pan frying.