Move over crab cakes, there’s a new crustacean in town! This easy recipe for Lemon Garlic Shrimp Cakes are packed with so much flavor! They make a 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 tried these Lemon Garlic Shrimp Cakes, I kid you not, I said “Oh my, these are good…” In fact, they are so good that I even made a recipe for Keto Shrimp Cakes for those that limit carbs or are gluten free. It’s equally as delicious.
These little shrimp 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 Lemon Aioli enhances the flavor even more. It really is the icing on the cake! I could almost eat it by the spoonful…almost.
Because I live in a rural area where it can be hard to find good fresh shrimp, I use frozen, pre-cleaned shrimp. I have made this recipe with both raw and cooked shrimp. Both options work out perfectly.
Why This Recipe Works
- These shrimp cakes can be served as appetizers or the main dish.
- Shrimp cakes are easy to make and full of delicious flavor.
- You can use either raw or precooked shrimp for this recipe.
How to Make Lemon Garlic Shrimp Cakes
Prep!
If you use frozen shrimp, like I did, make sure to defrost them under cold water first and remove the shells and/or tails, if necessary.
Create!
Finely chop the thawed shrimp and combine in a medium size bowl with the bread crumbs, onion powder, paprika, lemon zest, garlic, salt and pepper. Mix in the egg.
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. 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 the olive oil over medium-high heat in a large frying pan. Add the shrimp cakes and cook about 3-4 minutes per side until golden brown. You may have to work in batches.
Enjoy larger shrimp cakes for dinner, or you can make them smaller and serve as an appetizer with a little drop of aioli.
Enjoy!
Tips and Techniques for the Best Shrimp Cakes
- To save time, 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.
- To serve shrimp cakes as appetizers, make them smaller and serve with a drop of aioli on each one.
- Store leftover shrimp cakes in an air-tight container in the refrigerator for up to 3-4 days.
FAQ’s
- Can you use frozen shrimp to make shrimp cakes? Yes, but defrost 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 air-tight container or freezer bag. Use within 6 months for best results.
Other Recipes to Try
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Lemon Garlic Shrimp Cakes
Ingredients
Lemon Garlic Shrimp Cakes
- 1 pound shrimp
- 3/4 cup seasoned bread crumbs * gluten free, if necessary
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 teaspoon lemon zest
- 2 cloves garlic * minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 2-3 Tablespoons extra virgin olive oil * for frying
Instructions
- Finely chop the shrimp and add to a medium size bowl with the bread crumbs, onion powder, paprika, lemon zest, garlic, salt and pepper. Stir to combine.
- Mix in the egg.
- Make 7-8 shrimp cakes by rolling small handfuls of the mixture into a tightly packed ball, then flattening.
- Heat the olive oil over medium-high heat in a large frying pan.
- Add the shrimp cakes and cook about 3-4 minutes per side until golden brown. You may have to work in batches.
Notes
Tips and Techniques for the Best Shrimp Cakes
- To save time, 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.
- To serve shrimp cakes as appetizers, make them smaller and serve with a drop of Roasted Garlic Lemon Aioli on each one.
- Store leftover shrimp cakes in an air-tight container in the refrigerator for up to 3-4 days.
Nutrition
This recipe was originally published on March 24, 2016. It was updated with re-edited images, more thorough instructions, tips, techniques, and FAQ’s in June 2019.
Michelle says
Love the idea of shrimp cakes! They’re so perfect for the end of summer!
Alexandra says
Such a great and delicious idea – lemon and garlic is such a winning combination of flavours, and so perfectly suited with shrimp! Yum!
Noel Lizotte says
What a great idea! I love crab cakes, but sometimes we want something “new” and “different”. This seems like something my family will like, because it’s familiar flavors and shape … but different.
Krissy Allori says
I think I just drooled a little on my keyboard. This looks delicious!
Danielle says
Lemon + garlic + shrimp – deliciousness, and no matter how you mix those three 🙂 I haven’t had shrimp cakes for a long time, so really keen to fix that with your recipe!
Tamara says
I’ve never tried shrimp cakes and I’m keen to give these a go. They look delicious, Lauren!
Lauren says
Thank you Tamara! They were pretty new to me too when I first made them and now they are one of my favorite recipes yet! I hope you try them! Thanks for stopping by!
Krysten says
I have never thought of making shrimp cakes.
I’ve done all of the regular- crab, salmon, tuna, but shrimp seems like such a great idea.
I’m definitely using your recipe sometime in the next week!
ourlittleeverything says
I hope you enjoy it!
Abby says
These look great! My husband has been on a shrimp kick ever since he visited Boston. I am sure he would be very excited to eat these! I am putting them on the menu for next week 🙂
ourlittleeverything says
Yay! Hope you guys love them! We have them on this weeks menu!
Jacki says
Oh my gosh yes!! These sound amazing!!
ourlittleeverything says
Thanks Jacki!
Tonya says
Gonna definitely try the Garlic Aioli! Yum!
ourlittleeverything says
Oh yes! It’s my favorite!
Project Couture says
I love crab cakes and salmon patties, but I never would have thought shrimp cakes.
Definitely trying this tomorrow, it looks so yummy I can’t wait. Thanks!
ourlittleeverything says
It’s different but so good! I’m surprised they aren’t more popular!
M says
Aww, dear, now my heart (and tummy) aches for shrimp… Very fine and so yummy, great photos too!
ourlittleeverything says
Thank you!!
Lane & Holly @ With Two Spoons says
These look SO good! I can’t wait to try them!
ourlittleeverything says
Hope you love them!
Heather Davis says
I’ve made crab cakes but never shrimp cakes. That sounds great.
ourlittleeverything says
Thanks Heather! They are really good!
Natalie @ A Fit Philosophy says
Looks delicious! I’ll totally make these with GF breadcrumbs! Perfect
ourlittleeverything says
Thanks Natalie!
janella panchamsingh says
I love shrimp so this recipe has to be saved thanks for sharing
ourlittleeverything says
You’re welcome Janella!
Klauss says
Lovely crunchy crust 🙂 Looks delightful!
ourlittleeverything says
Thanks Klauss!
Maggie Unzueta says
I might be drooling. Your shrimp cakes look delicious!
ourlittleeverything says
Thanks Maggie!
Kristen says
this looks amazing! I’ve never made my own shrimp cakes before! I LOVE garlic aioli so much. I’m pinning this for later! Thanks! xx
ourlittleeverything says
It’s so easy! I hope you like them if you make them!
andrea says
Garlic Aioli is one of my favorites. I have made crab cakes but never shrimp cakes I can imagine they are much more affordable too. Thanks for sharing:)
ourlittleeverything says
I don’t like crab, so shrimp worked for me! I imagine it would be a nice change 🙂
Christine says
These look so yummy. I love shrimp and garlic. I have never had shrimp cakes. But I am going to pin these and give it a try.
ourlittleeverything says
I hadn’t either until recently, now it’s one of my favorite things to make! Hope you like them too!
Holly says
These look really good. I’ll have to try making them.
ourlittleeverything says
Hope you like them!
Kamara says
These look absolutely delicious, and healthy too! I love garlic aioli…any aioli, really. Thanks for sharing!
Euriental
ourlittleeverything says
I am addicted to this garlic aioli! I’ve started using it for so many other things now too!
Mary says
These look delicious and fairly easy. They will be a wonderful addition to my Mother’s Day brunch. Thank you.
ourlittleeverything says
Never thought to have them with brunch! What a great idea!
Lauren says
These look amazing! I am pinning for later since I love everything about this recipe!
ourlittleeverything says
Thanks Lauren! Last time I made a half batch and ate them all myself (within two days lol!)