If you’re looking for a dish that’s bursting with fresh seafood flavor and comes together quickly, you’re absolutely going to love this Easy Pan-Fried Shrimp Cakes Recipe. These golden-brown patties are crispy on the outside, tender and juicy on the inside, loaded with fragrant herbs, and perfectly spiced to make every bite unforgettable. Whether you’re whipping these up for a weeknight dinner or impressing guests at a weekend gathering, this recipe delivers a delightful blend of texture and taste that’s simply irresistible.
Ingredients You’ll Need
Gathering the right ingredients makes all the difference, and for this recipe, each item plays a starring role in creating those delicious shrimp cakes. From fresh herbs that brighten the flavor to crispy panko breadcrumbs adding texture, this list is simple but essential.
- Raw shrimp (1 pound): Peeled, deveined, and finely chopped to create the perfect base for our cakes.
- Mayonnaise (1/2 cup): Adds creaminess and helps bind the mixture together for moist, tender cakes.
- Large egg (1): Acts as a natural binder holding everything in place.
- Panko breadcrumbs (1/2 cup): Offers a light, crispy texture that makes the crust irresistible.
- Dijon mustard (2 tablespoons): Gives a gentle tang that wakes up the flavors.
- Lemon juice (1 tablespoon): Adds a bright zestiness to balance the richness.
- Fresh parsley (2 tablespoons): Finely chopped for a burst of herbal freshness.
- Fresh chives (1 tablespoon): Adds a subtle oniony note.
- Garlic powder (1/2 teaspoon): Provides savory depth without overwhelming.
- Paprika (1/2 teaspoon): Brings warmth and a hint of smoky flavor.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Essential seasonings to enhance every component.
- Olive oil (2 tablespoons): For pan-frying and achieving that perfect golden crust.
How to Make Easy Pan-Fried Shrimp Cakes Recipe
Step 1: Prepare the Shrimp Mixture
Start by finely chopping the raw shrimp until you have a mixture that’s almost paste-like, but with some small chunks left for texture. Place the shrimp in a large bowl and add the mayonnaise, egg, panko, Dijon mustard, lemon juice, parsley, chives, garlic powder, paprika, salt, and pepper. Gently fold everything together with a spatula, being careful not to overmix, so the shrimp stays tender and the flavors remain distinct.
Step 2: Form the Patties
Once the mixture is combined, divide it evenly into 8 portions and shape each into a compact patty about 3 inches wide. Placing them on a plate, pop the patties into the fridge for 20 minutes. This chilling step is crucial as it helps the cakes firm up and hold their shape during cooking.
Step 3: Pan-Fry to Perfection
Heat olive oil in a large skillet over medium heat. When shimmering, carefully add the shrimp cakes without crowding the pan. Cook for 3 to 4 minutes on each side until they turn a gorgeous golden brown and feel firm to the touch. Once cooked through, transfer them to paper towels briefly to drain excess oil — this keeps them wonderfully crisp.
How to Serve Easy Pan-Fried Shrimp Cakes Recipe
Garnishes
Simple garnishes make all the difference here. A few fresh lemon wedges on the side can brighten every mouthful, while a sprinkle of extra chopped parsley lends a fresh, verdant touch. If you love a creamy contrast, a dollop of tartar sauce or a light garlic aioli perfectly complements the shrimp cakes’ flavors.
Side Dishes
To round out the meal, consider serving these shrimp cakes alongside a crisp green salad tossed in a tangy vinaigrette or some roasted seasonal vegetables. For a heartier option, creamy mashed potatoes or a chilled coleslaw add lovely texture contrasts and keep things satisfying.
Creative Ways to Present
If you want to really wow your guests, try serving the shrimp cakes stacked with slices of ripe avocado and a drizzle of spicy remoulade inside soft slider buns. You can also use them as a protein-packed topping for crunchy mixed greens or even crumbled over a warm grain bowl for a fabulous flavor boost.
Make Ahead and Storage
Storing Leftovers
Leftover shrimp cakes are just as delicious the next day! Store them in an airtight container in the refrigerator for up to 2 days. This keeps the flavors fresh while maintaining their lovely texture.
Freezing
If you want to prep these ahead for busy days, freeze the uncooked patties by placing them on a lined tray until firm, then transferring them to a resealable freezer bag. They’ll keep well for up to 1 month. When ready to cook, thaw in the refrigerator overnight for best results.
Reheating
To reheat, gently warm the shrimp cakes in a skillet over medium-low heat with a little olive oil until heated through and crisp again. Avoid microwaving to maintain their crisp exterior and juicy inside.
FAQs
Can I use frozen shrimp for this shrimp cakes recipe?
Absolutely! Just make sure to thaw the shrimp fully and pat them dry before chopping to avoid excess moisture, which can affect the texture of the cakes.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work fine, or you can crush some saltine crackers for a similar crunch and flavor boost.
Can these shrimp cakes be baked instead of fried?
Yes, baking at 400°F for 12 to 15 minutes, flipping halfway through, is a great option for a lighter version that’s still deliciously golden.
How do I prevent the shrimp cakes from falling apart while cooking?
Chilling the patties before cooking and handling them gently while flipping are key tricks. Also, don’t overload the pan to keep them intact.
Can I add other seasonings or ingredients to this recipe?
Definitely! Feel free to experiment with adding minced jalapeños for heat, or a bit of grated ginger for extra zing. Fresh cilantro can also be a tasty alternative to parsley.
Final Thoughts
I truly hope you give this Easy Pan-Fried Shrimp Cakes Recipe a try because it has such a wonderful balance of flavors and textures that make it a standout dish. It’s approachable, quick to make, and always a crowd-pleaser. Once you taste these shrimp cakes with their crisp exterior and tender, fragrant interior, you’ll want to keep this recipe in your rotation for sure!
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Easy Pan-Fried Shrimp Cakes Recipe
- Total Time: 25 minutes
- Yield: 8 shrimp cakes 1x
Description
These delicious Shrimp Cakes are crispy on the outside and tender on the inside, made with fresh shrimp, flavorful herbs, and a tangy Dijon mustard kick. Perfect as a main course, they come together quickly and can be pan-fried for a golden finish or baked as a lighter alternative.
Ingredients
Shrimp Cakes
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup mayonnaise
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- Mix Ingredients: Place the finely chopped shrimp in a large bowl. Add mayonnaise, egg, panko breadcrumbs, Dijon mustard, lemon juice, parsley, chives, garlic powder, paprika, salt, and black pepper. Gently mix until just combined to avoid overworking the shrimp.
- Form Patties: Shape the shrimp mixture into 8 even-sized patties. Arrange them on a plate and refrigerate for 20 minutes to help firm up the cakes.
- Cook Patties: Heat olive oil in a large skillet over medium heat. Cook the shrimp cakes for 3 to 4 minutes on each side until they turn golden brown and are cooked through.
- Drain and Serve: Remove the shrimp cakes from the skillet and place them briefly on paper towels to drain excess oil before serving.
Notes
- For extra texture, leave some shrimp pieces slightly larger when chopping.
- Serve with lemon wedges, tartar sauce, or a light aioli for added flavor.
- Alternatively, bake the shrimp cakes at 400°F (204°C) for 12 to 15 minutes, flipping once for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
