Shrimp Cakes

A lightened up version of a down home favorite!  We had a substantial lunch whilst watching Sunday football up at the local neighborhood watering hole.   So, for dinner, we made these fun shrimp cakes and not much more.  However, they can be served up as a main course alongside some corn or the fruit of your choice.  The also make a light, yet satisfying alternative to shrimp toast.

A lovely alternative to traditional fried fish cakes.

A lovely alternative to traditional fried fish cakes.

1/2 cup Eggbeaters, Southwestern Style
1/2 cup flour
5 tbsp water
2 tbsp fresh cilantro, finely chopped
1 small bunch scallions, finely chopped
1/2 lb small shrimp, shelled and chopped
1/2 tsp lite salt
1 tsp fresh ground pepper
1 tsp smoked paprika


  • In a medium to large sized bowl, mix flour and eggs. Then, add water and stir until smooth.
  • Add shrimp, cilantro, and scallions to the bowl. Then add paprika, pepper, and salt.
  • Let mixture stand for 30 minutes.
  • Heat the flat non-stick plates of a counter griddle to medium-high heat. When ready, drop the mixture onto the griddle in 2 tablespoon units. (Each cake should be made from 2 tbsp worth of the egg/shrimp mixture.) Flatten a little with the back of a spatula, if necessary.
  • Let cook until underside is golden, then flip one time. Cook again until underside is golden. These need to be turned only once and should not stick.
  • Serve with cocktail sauce, tartar sauce, ketchup or whatever you desire.
  • These can be cooked in a regular pan with a minimal amount of non-stick spray.
  • Recipe makes 12 – 14 cakes.
Easy to make!

Easy to make!

Any egg substitute will work nicely.  The Southwestern style eggbeaters add a little kick.  If you use plain egg substitutes or an equivalent number of real eggs (2 large) then you might opt to add some of your own chopped peppers and/or onions to the mix when it comes time to add the scallions.

Just about any raw shrimp will work, though small ones are easiest to work with.  I usually buy a bag of frozen shrimp and thaw them out overnight or just run cool water over them in a colander as I shell them.  I then place them in a small food processor along with the cilantro.  You need only pulse them a few times to get them chopped down to a workable size.  Do not pulverize them to a paste.

I scrape the shrimp / cilantro mixture out of the processor and into the egg / flour / water mixture.  I then cut the scallions down a little and chop them the rest of the way also with a few pulses of the food processor.  After I’ve added the scallions to the egg mixture, I then add my seasonings.

You can chop the ingredients by hand if you like.  I just like to be a lazy arse now and then!

Be as creative as you like with these.  If you’d rather not have spicy, you can use savory herbs or Old Bay seasoning.  If you want them super spicy, you can add a couple shakes of Tabasco.  Lots of room for experimentation.  How long you cook them is also up to you.  I like to cook them until both sides are a crisp golden brown.  As long as the shrimp are cooked through, you can pull them off the griddle when they look good to you.  If you use real eggs, make sure those are cooked through as well.

A Spark reviewer made these with gluten free flour, so that’s also an option.  I typically stick with white since it amounts to relatively little per cake.

I usually flip open my Cuisinart Griddler and use the flat grill plates to cook these, no non-stick spray required. (I love my Griddler. It comes with flat griddle plates and grill plates which can be popped out and put in the dishwasher!) Tonight, due to a temporary lack of counter space, I used a little bit of non-stick spray in a saute pan.

My husband had a little bit of dipping sauce and a little bit of ketchup with his.  I am plenty happy having mine without sauce.

Poor chef! Those shrimp are not happy!

Poor chef! Those shrimp are not happy!

Find this recipe in my SparkRecipes recipe box.

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