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:

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.
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4.69 from 47 votes
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Shrimp Cakes

5
7
5
SP
265 Cals 24 Protein 15 Carbs 10.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4 Servings
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.

Ingredients

  • 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)

Instructions

  • 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).

Nutrition

Serving: 2cakes, Calories: 265kcal, Carbohydrates: 15g, Protein: 24g, Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 183mg, Sodium: 584mg, Fiber: 0.5g, Sugar: 2g
Blue Smart Points: 5
Green Smart Points: 7
Purple Smart Points: 5
Points +: 6
Keywords: how to make shrimp cakes, low calorie, shrimp cakes, shrimp cakes recipe

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204 comments

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

  2. 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.

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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.  

  8. Tried this recipe and its great

  9. What can I use instead of the old Bay seasoning?

  10. 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. 

  11. Can you make and flash freeze to cook later?

  12. Love these…but how do you keep them from falling apart?!?!

  13. 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.

  14. 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

  15. I made these tonight. They were delicious. I cooked them in the air fryer,, turned out great!

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

  17. 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.

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

  18. What could you put in these if you don’t like onion, peppers and celery? Beginner over here. 

  19. I made these tonight for dinner and this recipe is a winner!
    Wouldn’t change a thing!

  20. Delicious!! My husband and I have found our new favorite website for healthier recipes! The kids all loved these as well!

  21. I made the shrimp patty’s last night and they turned out great. I will be making these again soon but I think I will bake them this time.. Highly recommend!

    • I made this again last night but I baked them in a hot oven at 400 degrees for 20 min then broiled them for 2 min each side. I sprayed a little Pam with olive oil on first to give a lite crisp. They turned out great not to mention no greasy oil to clean up..

  22. Very good flavor, and easy to make. However 3 to 4 minutes on medium high heat is too long and they should be flipped before that. Mine scorched at a little over two. Other than that, would definitely make these again and bake or broil next time. 

  23. Excellent! I put the patties on a Cookie sheet pan on parchment paper and put in freezer about 15-20 minutes then pan fried holds them together a bit better 

  24. Excellent recipe I use green onions instead of red otherwise, make these at least twice a month!!! 

  25. 3rd time making the shrimp cakes. Perfection this time. Tasted amazing. Held together perfectly when cooking. Did not change anything in the recipe. Placed in fridge for an hour before cooking.

  26. Is there a substitute for the mayo? I really dislike mayo.. makes me nauseated. I’d love to try this recipe – it looks delicious! And I LOVE shrimp!

    • I also don’t like mayo… I have used sour cream as a substitute in a crab cake recipe I have and it worked great. I haven’t tried this recipe yet- but plan to try the same substitution.

    • Try plain fat free Greek yogurt. Works well in all recipes to replace mayo or sour cream.

  27. Have made versions of shrimp cakes in the past. Really like this one. I hand chopped the shrimp because I like having a bit of size variety. I also added all of the panko before forming the patties. Baked on a sheetpan w/ cooking spray. 22-25 minutes at 400. Very good! And no oil really. 😉

    • Excellent suggestion! Thank you! Baking them all at once was so much easier than babysitting a pan. I added a 1/2 cup of panko to the mixture and still  did the panko on the outside.

  28. I typically visit this site for recipes but this one didn’t work for me. I used raw shrimp like it called for and the amount of oil for the cooking. But I didn’t feel comfortable that it was cooked throughly for the minutes suggested. The party stayed in place but when I took a fork to take a bite, the inside did not look cooked.

  29. We loved this recipe! I made it for dinner last night & served it with a salad. It was a light but filling dinner. Thank you for the recipe!

  30. Thank you for the fabulous recipe!  Super tasty.  I can’t wait to make your waffle crab cakes.

  31. These were comparable to the best crab cakes I’ve had!

  32. Is there any alternate cooking method? I find the high heat and oil to be very smokey. What about possibly baking?

  33. I made these and they were wonderful. I would like to make them again in my new air fryer. How long should I air fry them?

    thanks

  34. These look great! I would like to make and freeze for quick weeknight dinners. Does anyone see an issue with defrosting the shrimp, preparing the cakes and then freezing without cooking first? 

  35. Love this recipe, I’ve made them trice and they are delicious (my husbands new favorite).  Made as directed, didn’t change a thing except used dried parsley. Thank you for sharing this wonderful dish.

  36. We really enjoyed these!  We made four hamburger patties instead on 1 inch patties (so we wouldn’t have to flip so many) and cooked them in the air fryer. They came out so crisp and juicy, and they didn’t fall apart on me. Thanks Gina!

  37. made the shrimp cakes tonight.   Boy did they fall apart.
    They tasted find, but the finish product was not up to my standards.

  38. These were surprisingly easy to make! I’ve been making SkinnyTaste recipes since about 2012… this recipe is definitely a new favorite. Hot sauce is a nice compliment.

  39. These babies turned out great! Didn’t have lemon or parsley so I used lime and cilantro instead. Keep the great recipes coming. Big fan of your recipes and have gifted your cookbooks a couple times 🙂

  40. Has anyone tried making these in an air fryer instead of in a pan….to save on the fat.

  41. I cooked them in the air fryer on shrimp setting (330F for 8 minutes), flipped half way through.  Delicious.

    And as we were eating them I realized I forgot to add the egg!
    No problem with them falling apart.

    I added some Cajun seasonings as well.

    Will definitely make again, and maybe cook on the waffle iron!

  42. I made these last night. They were very tasty, however, they kept falling apart. I couldn’t get them to stay in the patty form. Any suggestions?

  43. HI Gina!
    Can I make these and freeze them?  Looking forward ways to get as much cooking done in a day as possible.  

  44. OMGOODNESS!!!!!! These were absolutely delicious!!!! I WILL be making these again and again!!!!! I rate this recipe 5 STARS

  45. These have become a weekly favorite for us. We were wondering if they could also be made in the air fryer? Trying it tonight with two patties……

  46. Going to make shrimp cakes tonight….besides salad what is a good complimenting side dish?

  47. Made this for my family and everyone loved it! They said it was even better the next day left over. My kids (14 and 17) both said they would order this in a restaurant! Excellent recipe! ( I did leave out the celery and red pepper because I didn’t have any)

  48. I made these for dinner tonight and they were delicious. My husband and I both liked them a lot. They were easy and quick to make. I served them with a light remoulade sauce and sauteed asparagus. I will definitely be making them again.

  49. The 5 points is that for 2 shrimp cakes or for 1 shrimp cake???

  50. Can these be made in an Air Fryer? If so, do you have a time and temp?

  51. The recipe calls for jumbo shrimp that you then put in a food processor. Can you use smaller shrimp which are less expensive per pound?

  52. Could you do this in the air fryer? 

  53. perfect

  54. This recipe was SO GOOD!!! I put mine over a salad and dressed  them with a squeeze of lemon, a little hot sauce and the lime dipping sauce in your avocado fries recipe (which was
    Delish!). My husband loved them as well!! So happy to have stumbled upon this. Will definitely add it to my rotation for spring/summer! 

  55. Anand and rough crushed saltines crackers as binder! 

  56. I would rough chop shrimp! Might add a tad of Tarrigan too!  Or capers… these have to be delicious! As a coastal girl with fresh frozen shrimp… these will be tried! 

  57. Made this tonight and the flavor was very good…….but it needs some kind of filler like crumbled crackers to keep it together better it was extremely loose and they fell apart. I will definitely make it again using the same ingredients but i will add crackers.

  58.  I made this recipe last week  for the first time and it turned out delicious. I love this recipe 🙂 I did look up a sauce like a roumalade to add to this and it was really good with the cakes.  This recipe is a keeper.  Thank you Gina!

  59. I made these for the hubs and I tonight.  We loved them!  A little labor intensive to make, but a great Sunday night dinner!  Thanks for your great recipes!

  60. The recipe was easy to follow! Lots of ingredients, but worth every one!
    Delicious, moist, just yummy!

    I calculated 6 smart points using the recipe builder on the WW app.

  61. What’s the difference between using a cast-iron skillet and a regular skillet? I don’t have a cast-iron one. So would that be OK to use a regular one?

  62. Could you use almond meal instead of Panko to be  Whole 30 compliant?

  63. Could I cook these on the air fryer? If so what temp and time would you recommend?

  64. I too am wondering how long to cook them in my air fryer. Should I just use the shrimp setting? I  am wanting to make these tonight. 

  65. Hi, looking for meatless meals on Fridays during Lent. Could I replace the Mayonnaise for plain greek yogurt? My family is not big on Mayonnaise. I’m sure you can’t specifically taste it in the recipe but it’s the thought.

  66. Made these last night…delicious!

  67. I am allergic to shrimp but I made this for the family. They loved it.

  68. I want to try out my new air fryer with these. What would be the cook time/temp for this. It’s brand new and I’ve never used it before. 

  69. My husband loved this dish. It takes a while to make it, but it was well worthwhile. I didn’t have Old Bay seasoning, so I used garlic salt, red pepper and paprika.  I recommend chilling the final mixture before making the patties. Shrimp cakes is a dish I will make again.

  70. You can find Old Bay in Montreal, Canada.

  71. These were delicious and very easy to make.

  72. made these last night and was disappointed. I love most of Gina’s recipes, but I couldn’t taste the shrimp. The red onion was the dominant flavor. next time will leave onion out.

  73. I absolutely loved them. Definitely something to make again.

  74. Super yummy and super easy. I ate 2 and my husband ate all the rest!! I also cooked on my electric skillet which allowed me to cook them all at once. Easy clean up.

  75. Amazing! Perfect combo and texture, probably would subsitue with breadcrumbs next time rather than panko on the exterior. 

  76. Excellent recipe! Definitely a keeper!! Love combo of shrimp and old Bay and the texture was great. I put the leftovers on Hawaiian Rolls for a special treat along with some Asian slaw. So yummy

  77. These were tasty, I got about 6 out of it and I used cooked shrimp and it worked out fine and was not over cooked. Instead of using a cast iron pan, opt for deep fryer.

  78. These were so delish!!! My very picky kiddos loved them (10 y.o. – “Mom! Can you make these more often?!”). They were a bit hard to handle/form into patties, so I will try the chilling prior to cooking as someone else mentioned. Because I will definitely be making and eating them again 🙂

  79. I doubled this recipe and froze half of the cakes (after being cooked). I was going to defrost and reheat in a toaster oven… do you think they will come out okay?

  80. OMG!! These were delicious!!! Can’t wait to have them again!!

  81. I have saved this recipe for a while and tonight I made it for my husband and I. OMG this has got to be the best recipe for Shrimp Cakes!!!!!!! They were oh so good!!! I had another recipe I was using for a couple of years but that recipe is out the window now. Thank you Thank you Thank you!!!!!!! I made no changes to the recipe at all nor would I after following your recipe.

  82. This recipe sounds fantastic! I have some halibut… I wonder
    If I could substitute that for the shrimp? 

  83. Lovely, I splurged (cost wise but not calorie wise) and used half dry pack scallops and half shrimp. I hand chopped not too fine as I think good crab cakes always have some chunky bits. The scallops add a really rich slightly sweet flavor. Otherwise no changes. Just a really nice meal that feels both special and satisfying enough that DH didn’t mind that there was only a salad to go with it.

  84. These are what my family calls ” restaurant quality “. Really delicious! It does take me a lot longer than 20 minutes to make so they are a weekend meal. They also are less likely to fall apart if placed on a wax paper covered cookie sheet and refrigerators for 30 minutes. Well worth the trouble.!

  85. I made these for my husband and my anniversary and they were wonderful! My kids even enjoyed them. I followed the recipe as written and they turned out perfect! I will definitely be making these again soon!

  86. Hi Gina! Absolutely love your crab cakes in the waffle iron!! Would this recipe work in the waffle iron?!?

  87. I’m a huge fan of crab cakes so wanted to try these as an alternative. Absolutely fantastic!! I can’t even compare to a crab cake, except for process of preparing! Wonderful combination of flavors! I tried with and without hot sauce and lemon…I prefer without either. With a salad and a glass of chardonnay, this makes for a wonderful, light supper. It is definitely a keeper!! Thank you so much!!

  88. Over the weekend I made these for dinner…. YUMMY!! Followed the recipe exactly… i loved that it worked out to exactly 8 patties using the 1/3 cup! My husband (lover of all things “crab cake”)… said they were amazing and satisfied his crab cake craving and were a fraction of the cost! I served both with tons of lemon slices (we LOVE lemon) – his with rice pilaf and mine with roasted broccoli and a side salad. We really enjoyed these and will definitely be making them again!

  89. These were so yummy!! Thanks for the recipe. I used thawed frozen shrimp. It was already deveined, so the shells came off easy. Pretty easy to make. I’ll keep this in my rotation of dinners!!

  90. Made this tonight,,,, SO good,,,  love your recipes

  91. Could you broil them like a crabcake instead of using the panko and frying in oil?

  92. These were not my favorite and I usually love shrimp and crab cakes. They were just super bland to me, but they looked really beautiful. They were ok with some hot sauce but I wouldn’t make them again.

  93. This is the best recstaurant quality recipe ever!!! I make my own breadcrumbs with gluten free toasted bread. Fabulous!!

  94. This looks great! Do you think I could just chop the shrimp as small as I can? I don’t have a food processor 🙁

  95. These shrimp cakes were delicious! My family loved them! I paired it with your herb buttermilk slaw and it was a big hit!

  96. I made these last week and they were such a hit at home! I think I prefer these to crabcakes. Thank you for this recipe!

  97. Just made these and they were 5 stars scrumptious!  Thank you!

  98. Hi Gina, love your recipe ideas. There is one small problem though. I plug these into a recipe/calorie builder and it comes out to be 255 calories /one patty -so it would be over 500 calories for 2 .

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  99. I added Cajun seasoning, smoked paprika and a pinch of chili powder and served with cheese grits.  Yum! 

  100. Made these and they were phenomenal! Didn’t have Old Bay it they still were great. Especially with lemon and hot sauce, Put them over salad greens squeezed some lemon on it all and had a side of plantains pan-fried in coconut oil….delicious meal!

    • OH I forgot! My husband and kids hate onion and didn’t want the chunks in the patties so I also put the onion and celery in the food processor!

  101. I too made these with cooked shrimp and it seemed to work fine. The mixture was very wet and kind of hard to handle to make patties so I put it in the fridge for about 1/2hour and the mixture was lot easier to form patties. These are outstanding and will become a regular in my meal planning.

  102. This was an absolutely delicious recipe. It was so good that I made it twice within a few short days! I didn’t have any Old Bay on hand, so I just left it out. The freshness of the lemon and other ingredients really shined that way. Thanks for a great recipe.

  103. 5 stars!!! So good.

  104. This was delicious! Because I mistakenly thawed frozen cooked shrimp, I went ahead and made the recipe with it. It did fine in the food processor. Knowing I didn’t want to overcook the shrimp, I decided to sautée the onion and pepper first, then set aside to cool before adding to the mixture. Otherwise I followed the recipe as written and shortened my cooking time by 30-60 seconds per side. 
    The outcome was full of flavor, tender and moist. 
    Modifications to recipe:
    cooked shrimp, sautéed onion and pepper, reduce cooking time. 

  105. Great recipe! Made these last night – followed the directions exactly and they were fantastic! Husband loved them – will definitely make again and again!

  106. I made this last night OM goodness! They were amazing love love love this recipe. It will definitely be in a rotation. Excellent recipe to impress dinner guests. Thank you Gina

  107. Can I leave out the mayo or substitute it with something else?

  108. I just made this tonight! The flavors are amazing.. I was a little worried about the shrimp in the food processor because it was really chopped, it was blended, kinda like a ground beef patty. However, once I got the planks on there and placed then in the cast iron it went great! I love it with the hot sauce & will probably add tarter. I only bought 1lb of shrimp, but I’ll purchase another 1lb to eat again this week! 

    Great recipe! Thank you!

  109. They were delicious!! only thing I did different was to add a few flakes of red pepper flakes!!

  110. I made these and they are delicious. Thanks so much. I made a cocktail sauce with them and it made them even better. YUM!!!!

  111. These were AMAZING!!! Doubled the recipe for dinner and soooo delish. 

  112. Made these tonight…they were delicious!

  113. This was so easy to make and it was wonderful still have enough left for lunch tomorrow 

  114. These look great.  Do you weigh the shrimp before or after they are peeled and deveined.  I assume after,  but in your zucchini, bow tie and shrimp recipe, you specify both.  

  115. To all those Canadians who don’t know about Old Bay seasoning., Loblaw’s or Superstore carry it in the seasoning section. I can get it in Vernon, BC at Superstore, so I’m sure it is available in other Loblaw’s outlets in our great land.

  116. YUM!! Perfect for a Friday during Lent 🙂 I’m going to try these next week!

  117. Hi Gina, I don’t have a food processor, could I use a blender or dice the shrimp? Thank you for your reply. Love all your recipes????

    • Hi Gina, I don’t have a food processor, could I use a blender or dice the shrimp? Thank you for your reply. Love all your recipes.!!! Not sure why question marks came up, sorry about that!

      • Hi,
        I asked the same question on Facebook and Gina’s response was to chop very finely with a knife. Hope this helps.

  118. Old Bay is a seasoning used with seafood and poultry. It is made by McCormick’s and comes in a yellow can with a red plastic shaker top. It is usually found near the fresh fish counter in a supermarket. If you do not have access to it, you can substitute celery salt or seed, pepper, paprika, hot red pepper, etc. It is used typically in a crab boil or when steaming shrimp.

  119. Has anyone tried freezing these?

  120. Google “old bay seasoning” and you will find several substitutes. A main ingredient is ground Bay leaves which you can do in a blender or food processor. All regular ingredients otherwise.
    Your recipe sounds great, Gina! Will have to try. And thank you for always showing the WW points. It really helps!

  121. Looks great but how can I cut the sodium? Is it the old bay seasoning?

  122. These look great! I’m going to make them tonight. One question. I use 1/3 cup to make a one inch patty? Is that 1 inch high? The photo shows them being larger than a lemon slice, which must be more than an inch in diameter.

  123. Hi Gina! These look solo Good! I am going to make them this weekend! I have both of your books and I have been making a different recipe every night for about 2 months now! My family loves what I make and I have lost 23 pounds enjoying your delicious food! I love that you answer questions and comments! Thank you for that! I have loved your cauliflower recipes and am wondering if you can come with a pizza recipe with a cauliflower crust? Thank you!!!!!

  124. I would use one of the flavours for Mrs. Dash instead of Old Bay for those of us in Canada.

  125. Hi, being from Canada, I have not heard of ‘old Bay’. What are the principle ingredients, and what might be a good substitute?  I have a jar of Bragg sea kelp delight seasoning. Might this do the trick?

    • I am also from Canada and purchased a big container on amazon.ca. A bit pricey (11$), but worth it for those recipes that calls for it.

    • The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. Hope this helps!

    • Lisa, you can find Old Bay Seasoning on Amazon Canada: https://www.amazon.ca/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=old+bay+seasoning

    • its in all of the stores in canada.  Near fish.

    • Hi, I am from Canada too. You can find it at the grocery store with the spices. Alternatively at a fish store too. Enjoy!!

  126. Same question is the shrimp cooked or uncooked/ Look great and would love to make this weekend

  127. Tell me the brand of whole wheat bread crumbs and where you bought them and can you use cooked shrimp

    • This recipe calls for panko, you should be able to find it at your grocery store (usually near bread crumbs), no you need to use raw shrimp.

  128. Would it be possible to substitute yogurt for the mayo? These look fantastic!

  129. How many PP are these?

  130. This recipe looks delicious! Can you use “flax seed egg” as substitute for the egg?

  131. Does anyone have an Old Bay substitute 🙂

    To answer the above 2 questions, I would say they are uncooked shrimp – if you fry a patty with cooked shrimp for 3 mins each side you will end up with a tasteless/ overcooked shrimp patty.

    • Ha I was going to ask the same about the Old bay substitute. I just threw out an old tin of it.

    • I used a local Cajun seasoning and they turned out well.  I think any Cajun or creole would do. 

      • Totally didn’t think of Cajun seasoning. Great idea for nextnext time!

      • Thanks Bob, was about to ask what to use instead as we don’t have Old Bay seasoning in Scotland and I have no idea what it consists of, I do have and use Cajun seasoning though so will substitute!

    • Zatarain’s, Tony Cachere’s or Slap Yo Mama. All three are good in anything.

  132. Hi Gina! Can we freeze these? Sounds perfect for weekend appetizers/lunch at the beach house. I just dont like to fuss while there, so if I can make these ahead, that would be great!!!!!!!

  133. I was wondering the same thing. Cooked or raw shrimp? I’m guessing cooked….

  134. I agree, these look delicious! I have the same question – is that cooked or uncooked shrimp? I usually buy frozen uncooked shrimp.

    Thank you!

  135. Do you think you could make these with canned crabmeat instead? I’d only make half the recipe, and peeling/deveining the shrimp is such a pain!

  136. Do you think this would work with tuna?  We have shellfish allergies.

  137. These look and sound fabulous!  Is that cooked or uncooked shrimp?  I usually pick up a bag from Trader Joes.