Shrimp Cakes

I don’t serve shrimp to my 13 month old that often but when I do, this is the recipe I use! It has a nice easy-to-grab-shape for their little hands but also easy to bite and break apart when chewing. 

Store in a glass container for up to 3 days in fridge and reheat in a pan with some olive oil for no longer than a minute just to warm it up a little!

Shrimp Cakes

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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 10 cakes


  • 1/2 pound shrimp peeled and deveined
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1 lemon juiced
  • 1/4 cup carrots shredded
  • 1/4 cup green onions diced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 2 tbsp avocado oil


  • Roughly chop the shrimp into small pieces and add to medium size bowl.
  • Add the rest of the ingredients, except avocado oil, to the same bowl then mix with spoon.
  • Form shrimp mixture into 2 inch balls then flatten sides to create patty-like shape.
  • Add avocado oil to large pan or medium-high heat and let pan get hot.
  • Once oil is bubbling, lower heat to medium and add shrimp cakes to pan. Cook on one side for 2 minutes then flip. Cook for another minute or until shrimp is no longer translucent.

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