Low Carb Shrimp Cakes are full of fresh shrimp, green onion, parsley, diced red bell pepper, and seasonings. Almond flour and ground flaxseed keep them low carb. These delicious Shrimp Cakes are low carb and gluten-free. Perfect for Paleo or Keto diets.
Serve with an easy Sriracha Mayonnaise for an unbelievably delicious lunch or appetizer.
These Low Carb Shrimp Cakes are loaded with flavor. They are primarily shrimp with very little filler. For flavor there’s green onion, chopped red bell pepper, fresh parsley, Worcetsershire sauce, lemon zest, and Old Bay seasoning.
An egg helps bind them together along with a small amount of almond flour and ground flaxseed.
To make these Low Carb Shrimp Cakes you’ll pulse 1 pound of fresh peeled and deveined shrimp in a food processor until they are in small pieces. Be careful not to overprocess them. You don’t want to make a paste. But if the shrimp pieces are too large, your shrimp cakes are likely to fall apart as they cook.
You’ll mix the remaining ingredients (except the butter) with the shrimp and refrigerate the mixture for 15 to 30 minutes. Refrigerating the mixture will help the shrimp cakes hold together better when they are fried.
Use a 1/4 cup measuring cup to measure the mixture. You want the shrimp cakes to be on the small side so they hold together. Cook them in melted butter for 5 minutes and then carefully flip them over and cook for another minute or two. Be careful not to overcook them or the shrimp will get rubbery and chewy.
I love to serve these Low Carb Shrimp Cakes on a bed of lettuce with a simple mixture of Sriracha sauce and mayonnaise.
More Low Carb Recipes:
Low Carb Shrimp Cakes
Low Carb Shrimp Cakes are full of fresh shrimp, green onion, parsley, diced red bell pepper, and seasonings. Almond flour and ground flaxseed keep them low carb.
- 1 pound raw shrimp, peeled and deveined
- 1 large egg lightly beaten
- 1 green onion, sliced
- 1/4 cup finely chopped red pepper
- 1 tablespoon chopped parsley
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- 3/4 teaspoon Old Bay seasoning
- 1/2 tablespoon almond flour
- 1 1/2 tablespoons ground flaxseed
- 3 tablespoons butter or ghee
- 1/3 cup mayonnaise
- 1 tablespoon Sriracha sauce
Chop shrimp into small pieces or pluse a few times in a food processor.
Add all ingredients except butter to a medium bowl and mix well. Refrigerate for 15 to 30 minutes.
Melt butter over medium-high heat in a cast iron pan. If you don't have a cast iron pan, just use a regular pan.
When pan is hot, use a 1/4 cup measuring cup to form patties and drop them into pan. Gently flatten them a little bit. Let cook about 5 minutes and then gently flip over. Cook another minute or two or until cooked through.
To make sauce, stir together mayonnaise and Sriracha sauce.
You can use frozen, defrosted shrimp.
I like to use medium to large shrimp for these shrimp cakes, but any size shrimp can be used.
If you don't have a food processor, just chop the shrimp into little pieces using a knife.
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Super easy to make, especially during a work week. I made the mixture during my lunch break and put it in the fridge. Put some broccoli, garlic, and olive oil in another bowl in the fridge. After my meetings, turned on the toaster oven to roast the veggies then made a different sauce with sour cream, mayonnaise, old Bay and Cajun seasoning. Cooked the cakes and voila, dinner was done in less than 20 minutes! It’s a do-over definitely.