Southern Shrimp Cakes

I love to order crab cakes when we’re visiting a great seafood restaurant. Making them at home is a challenge. Buying crab at the seafood department at my local grocers is incredibly expensive and the crab is in a tin or a small plastic container. Not very appetizing!

We love to substitute shrimp which is much more plentiful and affordable. This recipe is supposedly an adaptation of one from America’s Test Kitchen.

I lowered the amount of lemon zest from the original recipe and our shrimp cakes turned out perfect. A side of asparagus would be the perfect accompaniment to this dish.

Southern Shrimp Cakes (Adapted from À la Table Chez Sandy)

Southern Shrimp Cakes

Southern Shrimp Cakes


  • 3/4 cup whole wheat bread crumbs (from 1-2 slices of whole wheat sandwich bread)
  • 2 pounds shrimp, peeled, deveined, and patted dry
  • 1/3 cup mayonnaise
  • 3 scallions, minced
  • 2 tablespoons fresh parsley, minced
  • 1/2 teaspoon grated lemon zest, (lightly packed)
  • pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Tear bread into large pieces. Place in food processor and pulse ten times (or until you have coarse crumbs). Pour into medium-large mixing bowl and set aside.
  2. Pulse shrimp in your now-empty processor about seven pulses (some pieces are minced, and others are coarsely chopped). Transfer shrimp to bowl with breadcrumbs.
  3. Add mayonnaise, scallions, parsley, lemon zest, cayenne pepper, salt, and pepper to shrimp/breadcrumb mixture. Fold all ingredients together gently with a rubber spatula.
  4. Loosely pack mixture into six golf ball-sized shrimp cakes. Lay on a parchment paper-lined baking sheet. Place in refrigerator for at least 30 minutes or up to 3 hours to chill.
  5. Preheat oven to 350 degrees. Pull baking sheet out of refrigerator and place in oven. Bake for 45 minutes. Shrimp Cakes, when done, should register over 180 degrees.
  6. Let rest for 5 minutes before serving.



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