Move over crab, there’s a new cake in town! This easy recipe for Lemon Garlic Shrimp Cakes are packed with so much garlicky, lemony flavor. They make an absolutely delicious summer appetizer or dinner.
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Very rarely do I talk out loud when no one is around, but when I first tested the recipe for these Lemon Garlic Shrimp Cakes, I kid you not, I said “Oh my, these are good…”
These little cakes are full of fresh lemon and garlic, but not so much that the shrimp flavor gets lost.
While the shrimp cakes are delicious on their own, I find that Roasted Garlic Aioli enhances the flavor even more. It really is the icing on the cake! I could almost eat it by the spoonful…almost.
I usually use frozen, pre-cleaned shrimp. I have made this recipe with both raw and cooked shrimp and both options work out perfectly.
Why This Recipe Works
Shrimp cakes are not just for dinner – they also can be served as appetizers or hors d’oeuvres.
They are quick and easy to prepare and full of delicious shrimp, garlic and lemon flavor.
You can use either raw or precooked shrimp for this recipe.
Step-By-Step Instructions
Ingredients
- 1 pound shrimp: peeled, deveined and roughly chopped: you could also use a food processor to make the shrimp cakes, though in my experience they come out more dense.
- 2 cloves garlic (minced)
- 1 egg
- 1 lemon (zested)
- 3/4 cup seasoned bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- oil for frying
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
If you use frozen shrimp, make sure to thaw them under cold water first and remove the shells and/or tails, if necessary.
Create!
Roughly chop the shrimp and combine in a medium size bowl with the garlic, egg, lemon zest, bread crumbs, onion powder, salt, paprika and pepper.
Chef’s Tip: to save time, you can also add all of the ingredients to a food processor and pulse a few times until the shrimp are finely chopped and everything is well combined. Just be aware that this typically results in a denser cake.
Make 8 shrimp cakes by rolling small handfuls of the mixture into a tightly packed ball, then flattening.
Heat just enough oil to coat the bottom of a large skillet over medium-high. Add the shrimp cakes and cook about 3-4 minutes per side until golden brown and cooked through. You may have to work in batches.
Remove to a plate.
Present
Enjoy larger shrimp cakes for dinner, or you can make them smaller and serve as an appetizer with a little drop of aioli.
Tips and Techniques
- To save time, you can add all of the ingredients for the shrimp cakes (except for the olive oil) to a food processor fitted with a blade and pulse a few times until the shrimp are finely chopped and the ingredients are all well blended. The shrimp cakes will be more dense, so if you want them lighter, hand chop the shrimp.
- To serve shrimp cakes as appetizers, make them smaller and serve with a drop of aioli on each one.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
FAQ’s
Can You Use Frozen Shrimp Yo Make Shrimp Cakes?
Yes, but you will want to thaw them first. You can use either raw or cooked shrimp for this recipe.
Can You Freeze Shrimp Cakes?
Yes, you can freeze cooked shrimp cakes. Allow them to cool, then freeze on a baking sheet and transfer to an airtight container or freezer bag. Consume within 6 months for best results.
More Shrimp Recipes
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Lemon Garlic Shrimp Cakes
Ingredients
- 1 pound shrimp (peeled, deveined and roughly chopped)
- 2 cloves garlic (minced)
- 1 egg
- 1 lemon (zested)
- 3/4 cup seasoned bread crumbs
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- oil for frying
Instructions
- Roughly chop the shrimp and combine in a medium size bowl with the garlic, egg, lemon zest, bread crumbs, onion powder, salt, paprika and pepper.1 pound shrimp, 2 cloves garlic, 1 egg, 1 lemon, 3/4 cup seasoned bread crumbs, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon pepper
- Make 8 shrimp cakes by rolling small handfuls of the mixture into a tightly packed ball, then flattening.
- Heat just enough oil to coat the bottom of a large skillet over medium-high. Add the shrimp cakes and cook about 3-4 minutes per side until golden brown and cooked through. You may have to work in batches.oil for frying
- Remove to a plate.
- Serve, as desired.
Notes
Tips and Techniques
- To save time, you can add all of the ingredients for the shrimp cakes (except for the olive oil) to a food processor fitted with a blade and pulse a few times until the shrimp are finely chopped and the ingredients are all well blended. The shrimp cakes will be more dense, so if you want them lighter, hand chop the shrimp.
- To serve shrimp cakes as appetizers, make them smaller and serve with a drop of aioli on each one.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
This recipe was originally published on March 24, 2016. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in April 2024.
