This Shrimp Cakes recipe boast loads of flavor in a low-carb package. Instead of using bread crumbs, like most shrimp cake and fritter recipes, this recipe uses almond flour. This makes them super easy to make and decreases the carb content, making them perfect for low-carb, keto, gluten-free, dairy-free, grain-free, and Paleo diets.
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Our shrimp cakes recipe
We load our shrimp cakes with flavor! Green onions, garlic, and a touch of lemon zest make these shrimp cakes sing. A touch of hot sauce makes them the grande dame of the opera.
The mixture is held together with a bit of egg and some almond flour. After forming the mixture into cakes, we fry them up into croquettes of golden crispy goodness. The result is a crispy outside with a tender, meaty inside to delight your tastebuds.
The Inspiration
Our inspiration for these shrimp cakes came from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam.
This book has several recipes for fish cakes and fritters. I loved her idea of using almond flour in the cakes and decided to try my own version.
While some of my inspiration came from Elana’s cookbook, a bit of my inspiration came from my mother’s kitchen. Salmon croquettes and creamed peas were on her regular dinner rotation. I always looked forward to the nights that these were on the menu.
My mother’s salmon croquettes were a springboard from which my taste for fish cakes of all kinds developed. Crab cakes and shrimp cakes are some of my favorite meals
How to make shrimp cakes.
Shrimp cakes are easier to make than they look. First, you need to chop the shrimp. You can use a knife to chop them into small pieces, or you can use a food processor. If you use a food processor, a few pulses is all you need. The point is to chop the shrimp, not puree them!
In addition to chopping the shrimp, you’ll need to mince the scallions and the lemon zest as well as crush the garlic.
Next, you’ll need to mix up the other ingredients in a mixing bowl. Just whisk the egg slightly, then stir in the almond flour, the scallions, the lemon zest, the garlic, and the salt.
Now, simply mix the chopped shrimp into the egg mixture. You can use a spoon to do this, but I find that my hands are a more efficient tool.
Last, you need to shape them and fry them. You’ll want to heat up a large skillet, then add some oil. I use about 2 tablespoons, but you can use less if you’re using a non-stick pan. You may need more for a larger pan.
While the oil is heating, shape the shrimp mixture into 4 patties. I like to sprinkle them with a bit more salt (I’m a total salt fiend) and put them directly in the pan. They are a bit sticky, so they will stick to the plate if you shape them all into patties first. This isn’t a big deal–You may need to reshape them slightly before they go in the pan if you choose to shape them all at once.
Once they are in the pan, just fry them until they are golden brown on both sides and cooked throughout.
What goes with shrimp cakes?
I love serving these shrimp cakes with a touch of sour cream and a few slices of green onions on top. You could also top them with aioli, or serve them by themselves.
I love serving a salad on the side, but any green veggie would do. You could even cut the cakes in half and make them into a lettuce wrap, if you like.
How long will shrimp cakes keep?
In the unlikely event that you have any of these delicious cakes leftover, simply put them in an airtight container and store them in the refrigerator.
I like to use them up within three days for the best flavor and for food safety purposes.
Can you freeze shrimp cakes?
These cooked shrimp cakes can easily be frozen. To freeze them, first allow them to cool completely. Next, you’ll want to put a piece of parchment between them so they don’t stick together and place them in a freezer-safe container before placing in the freezer.
Looking for other keto-friendly shrimp recipes? Check out the following:
Grilled Chili Lime Shrimp Kabobs
Lemon Garlic Shrimp Sheet Pan Dinner with Broccolini
Shrimp & Chorizo Spaghetti Squash Bowls by I Breathe I’m Hungry
This easy to make Shrimp Cakes recipe has loads of flavor in a low-carb package. This recipe is perfect for keto, gluten-free, or low-carb lifestyles.
Shrimp Cakes Recipe --Low-Carb and Keto-Friendly
This Shrimp Cakes recipe boast loads of flavor in a low-carb package. Instead of using bread crumbs, like most shrimp cake and fritter recipes, this recipe uses almond flour. This makes them super easy to make and decreases the carb content, making them perfect for low-carb, keto, gluten-free, dairy-free, grain-free, and Paleo diets.
Ingredients
- 12 ounces raw shrimp peeled and deveined
- 1 large egg
- 1/3 cup super fine almond flour
- 1/4 cup green onions minced
- 1 teaspoon hot pepper sauce
- 1 teaspoon lemon zest minced
- 1 clove garlic crushed
- 1/4 teaspoon sea salt
- additional sea salt (optional)
- 2 tablespoons avocado oil (or your favorite oil for frying)
Instructions
Rinse and completely dry shrimp, then chop them either by using a knife or by pulsing a few times in a food processor. If you use a food processor, be sure not to over process them into a shrimp puree.
In a medium bowl mix together the egg, almond flour, green onions, hot pepper sauce, lemon zest, garlic, and 1/4 teaspoon of sea salt.
Add the chopped shrimp to the egg mixture and stir together to combine. Shape into 4 patties
Preheat a large skillet over medium high heat. Add avocado oil. Add the shrimp cakes to the pan and lightly sprinkle with additional salt, if desired. When the first side of the patties has become golden-brown (about 3-4 minutes, turn and brown the other side (about 3-4 minutes more). Turn heat to low to cook through, if necessary.
Remove patties to a serving plate and allow to cool 5 minutes or so before eating.
I love the flavors in these shrimp cakes. It is the perfect low-carb option
Love this recipe! I often make salmon cakes but hadn’t tried with shrimp until now. It’s soooo good! I served with a salad for me an inside rolls for my boys. They loved it!
Love the addition of lemon zest in these shrimp cakes. Sounds so easy to prepare and flavorful.
I didn’t realize you could freeze these! I’m going to make a big batch this weekend to eat and freeze for later.
I don’t know why I don’t make shrimp cakes! Love that your version in dairy and gluten free! I can make them for brunch on Easter for my Mom! She is intolerant! Also, love the lemon in these! Yum! Thanks!
Hi! These sound amazing. I just returned from Japan where we had something very similar, shrimp on a stick. So good! Anyway, do you think coconut flour would also work for the ‘flour’ component or is there some property to the almond flour?
Thanks!
I haven’t tried it with coconut flour. I think it would work, but you will need less as coconut flour soaks up liquids more than almond flour.
Annissa
Can I use pre-cooked shrimp for this recipe? I usually buy the frozen pre-cooked.
The cakes will not hold together if you use precooked shrimp for this recipe.
-Annissa
Can’t wait to try these! Do you think you could cook these in an air fryer?
Hi Jennifer,
I have never used an air fryer, so I can’t really be sure. Maybe someone who is familiar with air fryers will see this and be able to help.
-Annissa
Hey there Jennifer, just wondering if you tried them in the air fryer? I would also prefer not to deep fry them, let me know? and if so, how long? temp? Thanks!
What is the sauce pictured? Or what kind of sauce would be good with these?
Hi Emily,
I pictured them with a dollop of sour cream sprinkled with a touch a paprika and some sliced green onions. I’m thinking about adding a recipe for an aioli, which would be fabulous with them as well.
-Annissa
Looking to ty this recipe this week but don’t like frying that much. Have you experimented with baking them? If so, do you have recommended oven temp & baking time?
Thanks so much!
I haven’t tried baking them, so I can’t give you any insights on how they will turn out.If you try it, let us know how it goes.
-Annissa
I tried baking them & they turned out great. Important to note that they should be either refrigerated for a few hours or placed in the freezer for about an hour first. It holds everything together very well that way. Oven temp at 375 & bake for 10 min & then flip & bake another 8-10minutes.
Thanks so much for getting back to me on this. I know there will be someone else who is going to want to bake them.
-Annissa
Your comments mention garlic butter recipe does not. How much crushed garlic would you recommend adding to this recipe?
I add one crushed clove. I just added it to the recipe.Not sure how I missed that one!
-Annissa
Hi, wanting to make these but haven’t any shrimp! I have imitation crab flakes…wondering how that would work? I’m going to try and I’ll let y’all know after we eat ’em. So wishing I could call you before I start cooking!! Anyway, thanks for a good lookin’ recipe!
Hi Jeanne,
I think this would work fine. You’ll just want to be sure to chop them as you would the shrimp. I hope it went well!
Best,
Annissa
I only have all purpose flour. How do you think that would work out?
I haven’t tried it, but I think all purpose flour would work fine.
Annissa
I am going to make these this evening. I was thinking about making some small portions to serve as appetizers. Going to fry them, freeze them and re heat by making for my party this Wednesday. Thoughts about how that will work?
Also, you mention not to flatten them out, but in the photos, they look flattened, not like the ice cream scooper round ball?
I don’t see that I have said not to flatten them out. I do say to shape them into patties. I would try to make them hamburger shaped.
I wonder what this tastes like. I’ll absolutely try this recipe someday! Thanks for sharing!
Is it 4 patties a serving or 1 ? I see both listed in different places in the recipe?
The recipe makes 4 servings. The serving size is one patty.
-Annissa
Omg, this looks so delicious, making me drool 😛 I’ll definitely try this out. Thanks for sharing this 🙂
Wow, This recipe is the best to make in kitty parties. I was searching new dishes on Internet from last week. Now this week I am organizing a get together in my house. This cake is best for it.
Love the shrimp cakes but however con not find the sauce recipe shown? If there isn’t a recipe per say can you recommand a good dipping sauce for my crab cakes?
The sauce shown is just a dollop of sour cream with a sprinkle of cayenne and a few green onions on top. Sauces that might be good would include our Creamy Chipotle Sauce, our Tzatziki Sauce-Greek Cucumber Yogurt Sauce, and our Creamy Cilantro Lime Dressing.
Enjoy!
Annissa
I wonder what this tastes like. I’ll absolutely try this recipe someday! Thanks for sharing!
This is really looking so yummy and tasty
The recipe makes 4 servings. The serving size is one patty.Omg, this looks so delicious, making me drool I’ll definitely try this out. Thanks for sharing this
We made these this weekend and they are awesome. We added some scallops to the mix as we are in a scallopy frame of mind lately. These paired well with some big porterhouse steaks. I look forward to trying many of your other recipes.
Glad you liked them! Sounds like you had an amazing dinner!
-Annissa
Why using precooked shrimp causes to fall apart?
Yes
I just made these for Dinner, they were a hit I made a mayo Sriracha topping delicious