Easy Shrimp Cakes Recipe

These Shrimp Cakes are an easy Cajun dish. They work great as an appetizer or as a meal. The spice level is easy to adjust so you can make them mild, or turn up the heat if you like them hot. Crab cakes can sometimes be overpowering, but I find that the shrimp is perfect!

Ingredients in Shrimp Cakes

• Red Pepper
• Green Onions
• Garlic
• Salad Shrimp: There are usually about 80 per pound of shrimp. These are tiny and often very tender.
• Almond Flour: Made from blanching and grinding raw almonds.
• Flax Meal: Ground flax seeds.
• Egg
• Creole Mustard: Spicy brown mustard is easily found in the grocery aisle.
• Creole Seasoning: I like to use Tony’s Cajun seasoning. Try to find one that doesn’t contain MSG.
• Olive Oil: You can also use coconut oil.
• Greek Yogurt: Grab a plain yogurt that is 2% fat.
• Paprika
• Pepper
• Garlic Powder
• Oregano
• Onion Powder
• Cayenne Pepper
• Thyme

Recipe Tips

• If you’d prefer to make salmon cakes or crab cakes you can swap out equal amounts for this recipe.
• I don’t add much salt when I’m cooking, so add salt to your individual taste.
• You can find salad shrimp in the canned foods, or frozen. I prefer frozen.
• You can use a food processor to chop your shrimp.
• A burger press makes perfectly uniform patties.
• If you prefer a thinner sauce, you can add a tablespoon or two of almond milk.

How to make Shrimp Cakes

Servings: 4

Serving Size: 2 cakes

1. Cook your vegetable Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook finely chop your shrimp.
2. Make your cakes Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties.
3. Fry Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties.
4. Make your sauce In a small bowl combine Greek yogurt, paprika, pepper, garlic powder, oregano, onion powder, cayenne pepper, and thyme and stir well. Serve 2 Shrimp cakes with 3 tablespoons of sauce and top with freshly chopped parsley.

Healthy Eating Plans

Weight Watchers: When using fat free yogurt for the sauce the points are: 7 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points   

21 Day Fix/Ultimate Portion Fix: For the entire recipe: 1 Green Container, 6 Red Containers, 4 Blue Containers, 4 Orange Containers, 6 Teaspoons. Per Serving (2 Cakes & 3 tbsp sauce): ¼ Green Container, 1 ½ Red Container, 1 Blue Container, 1 Orange Container, 1 ½ Teaspoon.

2B Mindset: Fill your plate with 50% vegetables for a complete lunch.

Looking for more delicious recipes?

I have lots of great 21 Day Fix, Weight Watchers, and 2B Mindset recipes here for you to try. If you love these shrimp cakes you will definitely want to try these sweet potato crab cakes.

• 21 Day Fix Recipes
• Weight Watchers Recipes
• 2B Mindset Recipes

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Easy Shrimp Cakes

Created by: Becca Ludlum

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 Servings

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These Shrimp Cakes are an easy Cajun dish. They work great as an appetizer, or as a meal. The spice level is easy to adjust so you can make it milder or turn up the heat if you like it hot.

Equipment

• Enameled Cast Iron Pan

Ingredients 

• ▢ 1 cup red bell pepper diced
• ▢ 4 green onions thinly sliced
• ▢ 1 clove garlic minced
• ▢ 24 oz salad shrimp cooked, peeled, tail off
• ▢ ½ cup almond flour
• ▢ ½ cup ground flax
• ▢ 1 egg lightly beaten
• ▢ 1 tbsp Creole mustard
• ▢ 2 tsp Creole seasoning
• ▢ 2 tbsp olive oil

Creole Sauce

• ▢ 3/4 cup Greek yogurt plain, 2%
• ▢ 1 tsp paprika
• ▢ 3/4 tsp black pepper
• ▢ 1/2 tsp garlic powder
• ▢ 1/4 tsp oregano dried
• ▢ 1/8 tsp onion powder
• ▢ 1/8 tsp cayenne pepper
• ▢ 1.8 tsp thyme dried

Optional: salt to taste

Instructions

• Spray a skillet with cooking oil and heat over medium high. Once the pan is hot add bell peppers, onions, and garlic and cook until soft. It will take about 5 minutes. Once they are soft transfer them to a medium sized bowl. While your vegetables cook, finely chop your shrimp. 1 cup red bell pepper 4 green onions 1 clove garlic 24 oz salad shrimp
• Add your chopped shrimp, almond meal, flax meal, egg, creole mustard, and creole seasoning to your cooked vegetables. Use your hands to combine the mixture. Pat out 8 equally sized patties. ½ cup almond flour ½ cup ground flax 1 egg 1 tbsp Creole mustard 2 tsp Creole seasoning
• Add 1 tbsp of olive oil to your skillet and heat over medium heat. Once the oil is hot (it will start to ripple) add 4 patties to the pan and cook them for 3 minutes per side. Move the patties to a plate lined with paper towels. Add the remaining tablespoon of oil to the pan and repeat with the last 4 patties. 2 tbsp olive oil
• In a small bowl combine Greek yogurt, paprika, pepper, garlic powder, oregano, onion powder, cayenne pepper, and thyme and stir well. Serve 2 Shrimp cakes with 3 tablespoons of sauce and top with freshly chopped parsley. 3/4 cup Greek yogurt 1 tsp paprika 3/4 tsp black pepper 1/2 tsp garlic powder 1/4 tsp oregano 1/8 tsp onion powder 1/8 tsp cayenne pepper 1.8 tsp thyme

Notes

Recipe Tips

• If you’d prefer to make salmon cakes or crab cakes you can swap out equal amounts. 
• Add salt to taste.
• You can find salad shrimp in the canned foods, or frozen. I prefer frozen.
• You can use a food processor to chop your shrimp. 
• A burger press makes perfectly uniform patties. 
• If you prefer a thinner sauce you can add a tablespoon or two of almond milk.

Weight Watchers: When using fat free yogurt for the sauce the points are: 

7 Blue Plan Points : 9 Green Plan Points : 7 Purple Plan Points   

Ultimate Portion Fix: For the entire recipe: 1 Green Containers, 6 Red Containers, 4 Blue Containers, 4 Orange Containers, 6 Teaspoons. Per Serving (2 Cakes & 3 tbsp sauce): ¼ Green Container, 1 ½ Red Container, 1 Blue Container, 1 Orange Container, 1 ½ Teaspoon.   

2B Mindset: Fill your plate with 50% vegetables for a complete lunch.

Nutrition

Serving: 2Cakes | Calories: 493kcal | Carbohydrates: 15g | Protein: 49g | Fat: 27g | Saturated Fat: 3g | Cholesterol: 472mg | Sodium: 389mg | Potassium: 441mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1802IU | Vitamin C: 48mg | Calcium: 400mg | Iron: 6mg

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