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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.

Course Appetizer, Lunch
Cuisine Southern
Keyword shrimp cakes
Servings 4
Calories 1448 kcal


  • 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

Srirachae Mayonnaise

  • 1/3 cup mayonnaise
  • 1 tablespoon Sriracha sauce


  1. Chop shrimp into small pieces or pluse a few times in a food processor.

  2. Add all ingredients except butter to a medium bowl and mix well. Refrigerate for 15 to 30 minutes.

  3. 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.

  4. 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.

  5. To make sauce, stir together mayonnaise and Sriracha sauce.

Recipe Notes

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.

Nutrition Facts
Low Carb Shrimp Cakes
Amount Per Serving
Calories 1448 Calories from Fat 972
% Daily Value*
Fat 108g166%
Saturated Fat 34g213%
Cholesterol 1476mg492%
Sodium 4791mg208%
Potassium 653mg19%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 5g6%
Protein 104g208%
Vitamin A 2979IU60%
Vitamin C 86mg104%
Calcium 741mg74%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.