Shrimp Cakes Recipe--Low-Carb and Keto-Friendly (2024)

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:

Cajun Garlic Shrimp

Grilled Chili Lime Shrimp Kabobs

Lemon Garlic Shrimp Sheet Pan Dinner with Broccolini

Shrimp & Chorizo Spaghetti Squash Bowls by I Breathe I’m Hungry