Keto Shrimp Cakes

Keto Shrimp Cakes are seasoned with fresh garlic and lemon. Every crunchy bite is zesty and delicious! Each cake has less than 1 net carb and is naturally gluten free!

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One of my favorite recipes on this blog is for Garlic Lemon Shrimp Cakes. However, since I now follow a pretty strict keto diet, that recipe isn’t ideal. Thankfully, it was really easy to modify it into a low carb version that also happens to be gluten free.

When visiting my parents last month, I decided to attempt this recipe for the first time by simply swapping out breadcrumbs for blanched almond flour. That one little change works perfectly every time. These shrimp cakes hold together and crisp up beautifully.

Why This Recipe Works

• This is a simple recipe that can be made in just 20 minutes.
• These Shrimp Cakes have just 1 net carb per serving and are perfect for those following a low carb, keto, or gluten free diet.
• You can enjoy Shrimp Cakes as an appetizer or as the main dish.

How to Make Keto Shrimp Cakes

Prep!

Peel, devein, and finely chop the shrimp. Mince the garlic and zest the lemon.

Tip: you can skip chopping the shrimp and mincing the garlic and use a food processor to combine everything instead.

Create!

Combine the shrimp, almond flour, onion powder, paprika, lemon zest, garlic, salt, pepper, and egg in a medium bowl and mix to combine well.

Alternatively, you can add all of the ingredients to a food processor fitted with a blade and pulse 5-7 times until everything is chopped and combined.

Form 8 evenly sized Shrimp Cakes by rolling the mixture into tightly packed balls before flattening and shaping.

Heat the olive oil in a large skillet over medium-high heat. Add the Shrimp Cakes and cook about 3-4 minutes per side or until golden brown and cooked through. You may have to work in batches.

Present!

Serve with Roasted Garlic Lemon Aioli or the dipping sauce of your choice and enjoy!

Tips and Techniques for the Best Keto Shrimp Cakes

• You can use a food processor to speed up the prep time.
• Use raw shrimp for the best results. Using pre-cooked shrimp may make the cakes fall apart more easily when frying.
• Use fresh garlic and lemon for the best flavor.
• Store leftover Shrimp Cakes in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

• Can Shrimp Cakes be made ahead of time? Yes, you can make these Shrimp Cakes ahead of time and store them covered with plastic wrap in the refrigerator. Just remember that raw shrimp should be cooked within 2 days of purchasing.
• Can Shrimp Cakes be frozen? Yes. You can freeze raw Shrimp Cakes for up to 2 months, and cooked Shrimp Cakes for up to 4 months.
• What do you serve with Shrimp Cakes? You can serve any vegetable alongside of these Shrimp Cakes. They also go exceptionally well with Roasted Garlic Lemon Aioli.

Other Recipes to Try

• Keto Shrimp Scampi
• Keto Creamy Lemon Chicken and Cauliflower
• Keto Instant Pot Garlic Butter Short Ribs

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Print

Keto Shrimp Cakes

Keto Shrimp Cakes are seasoned with fresh garlic and lemon. Every crunchy bite is zesty and delicious! Each cake has less than 1 net carb and is naturally gluten free!

Course Appetizers, Main Dish

Cuisine Gluten Free, Low Carb, Seafood

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 shrimp cakes

Calories 125kcal

Author Lauren Harris

Ingredients

• 1 pound raw shrimp * peeled and deveined
• 3/4 cup blanched almond flour
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1 teaspoon lemon zest
• 2 cloves garlic * minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 2-3 tablespoons extra virgin olive oil * for frying

Instructions

• Finely chop the shrimp (if not using a food processor).
• Combine the chopped shrimp, almond flour, onion powder, paprika, lemon zest, garlic, salt, pepper, and egg in a medium bowl and mix to combine well.
• Alternatively, you can add all of the ingredients to a food processor fitted with a blade and pulse 5-7 times until everything is chopped and combined.
  
• Form 8 evenly sized Shrimp Cakes by rolling the mixture into tightly packed balls before flattening and shaping.
  
• Heat the olive oil in a large skillet over medium-high heat. Add the Shrimp Cakes and cook about 3-4 minutes per side or until golden brown and cooked through. 
  

Notes

Tips and Techniques for the Best Keto Shrimp Cakes

• You can use a food processor to speed up the prep time.
• Use raw shrimp for the best results. Using pre-cooked shrimp may make the cakes fall apart more easily when frying.
• Use fresh garlic and lemon for the best flavor.
• Store leftover Shrimp Cakes in an air-tight container in the refrigerator. Use within 3-4 days.

FAQ’s

• Can Shrimp Cakes be made ahead of time? Yes, you can make these Shrimp Cakes ahead of time and store them covered with plastic wrap in the refrigerator. Just remember that raw shrimp should be cooked within 2 days of purchasing.
• Can Shrimp Cakes be frozen? Yes. You can freeze raw Shrimp Cakes for up to 2 months, and cooked Shrimp Cakes for up to 4 months.
• What do you serve with Shrimp Cakes? You can serve any vegetable alongside of these Shrimp Cakes. They also go exceptionally well with Roasted Garlic Lemon Aioli.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 2shrimp cakes | Calories: 125kcal | Carbohydrates: 2g | Protein: 14g | Fat: 6g | Cholesterol: 163mg | Sodium: 593mg | Potassium: 52mg | Fiber: 1g | Vitamin A: 60IU | Vitamin C: 2.9mg | Calcium: 109mg | Iron: 1.7mg