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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 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
- 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.
- 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.
- 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.
- 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.
Easy Shrimp Cakes
Equipment
- Enameled Cast Iron Pan
Ingredients
- 1 cup bell pepper red, diced
- 4 green onions thinly sliced
- 1 clove garlic minced
- 24 oz shrimp salad size, cooked, peeled, tail off
- ½ cup almond flour
- ½ cup ground flax
- 1 eggs lightly beaten
- 1 tbsp Creole mustard
- 2 tsp Creole seasoning
- 2 tbsp olive oil
Creole Sauce
- ¾ cup Greek yogurt plain, 2%
- 1 tsp paprika
- ¾ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp oregano dried
- ⅛ tsp onion powder
- ⅛ 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 bell pepper 4 green onions 1 clove garlic 24 oz 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 eggs 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
- 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.
Nutrition
Make This Recipe?
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These are so delicious and I love how healthy and easy to make they are! Thanks for the recipe!
What a wonderful recipe! So perfectly spiced and incredibly delicious. They were enjoyed by my entire family.