Shrimp cakes are common all over the Gulf Coast, but this recipe is healthy because they're made with whole-wheat breadcrumbs, packed with fresh vegetables and are delectably crisp without having been deep-fried. Serve these shrimp cakes as a first course, on top of a salad or like a burger on a whole-wheat bun with the Cajun mayonnaise, lettuce and tomato.

Carolyn Casner
Source: EatingWell Magazine, May/June 2014


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.

  • Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.

  • Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent over browning.

  • Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.


To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. To devein, use a paring knife to make a slit along the length of the shrimp. Remove the dark digestive tract (or “vein”) with the knife tip.

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts

323 calories; protein 25.4g; carbohydrates 21.8g; dietary fiber 2.5g; sugars 4.4g; fat 15.2g; saturated fat 2.5g; cholesterol 212.9mg; vitamin a iu 950.3IU; vitamin c 28.6mg; folate 36.8mcg; calcium 126.7mg; iron 1.6mg; magnesium 61.8mg; potassium 458.7mg; sodium 590.4mg; thiamin 0.1mg; added sugar 1g.

Reviews (4)

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6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Came out perfect! I was going through old magazines and came across this recipe on accident and I planned on making shrimp tonight. I had all ingredients on hand so decided to go for it. My husband just raved about these shrimp cakes from the cakes to the sauce they blended perfectly together. I did use panko and not whole wheat bread crumbs and halved the recipe since there are only two of us. Planning on making again for company next month. Yum! Read More
Rating: 5 stars
I could eat these every day! I make these at least twice a month especially after finding perfect size ready made bags of frozen shrimp at Trader Joe's. I also found that you need to add an extra egg to make them stick together better. This last time I made a double batch and froze them for an easy postpartum meal. Pros: Flavorful easy cheap Cons: Need to add an extra egg Read More
Rating: 4 stars
As the other reviewers said it tasted great but totally fell apart. I also made them in the morning and refrigerated them all afternoon before pan frying. I made half the recipe and used 1 egg so it should have been sufficient to bind the ingredients. Read More
Rating: 4 stars
Very tasty but... I loved the flavor of both the shrimp cakes and the Cajun mayo. (My daughter just said What's in the sauce? It's really delicious.) However the cakes totally fell apart when cooking. Next time I'll add some panko. Any other suggestions? Pros: Good flavor Cons: They fell apart Read More
Rating: 3 stars
Good flavor but they fall apart Worth making but they fell apart even after refrigerating the mixture for 1 hour. I would add another egg white to the mixture so that they bind together better. Read More
Rating: 4 stars
Delicious but They Fell Apart I loved the taste of these and the mayo was particularly delicious. But they fell apart when I cooked them. Next time I'll use panko to help bind them. Pros: great flavor Cons: fell apart Read More