These easy shrimp cakes are loaded with veggies and herbs and pan seared to golden brown perfection. A simple and easy meal option that the whole family is sure to love!
Crab cakes are a classic dish that never goes out of style, but have you ever experienced shrimp cakes? They’re so easy to make and a great way to showcase fresh shrimp. Once you try them, you’ll be hooked!
The first step to making shrimp cakes is to finely chop raw shrimp meat. I find that a food processor works best for this part. Be sure not to over process your shrimp – you want small chunks, but you don’t want to grind it into a paste.
The shrimp is mixed with panko breadcrumbs, finely chopped red bell pepper, lemon zest, eggs and chives to form a batter. The batter will be on the wet side, but don’t let this deter you – the shrimp cakes will have the perfect texture when they’re cooked!
The final step is to cook the shrimp cakes. I use olive oil and I sear the shrimp cakes on both sides until they’re browned, crispy and cooked through.
I like to garnish my shrimp cakes with more fresh chives and a dollop of sour cream. They’re great served over rice with a green veggie on the side as a hearty yet elegant meal.
What I love about this recipe is it’s so versatile – you can change out the flavor combinations, or make different sized shrimp cakes to fit your needs. I like to make bite sized shrimp cakes for a fun and unique party appetizer, and sometimes I make my shrimp cakes on the larger side and put them between a bun to eat like a burger.
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