Shrimp Cakes

Ann Woo Stephenson

Ann Woo Stephenson

Suitable for 9 months +

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

Recipe by Ann Woo Stephenson


Prep time


Cooking time




    • 1/2 pound

      shrimp, peeled and deveined

    • 1


    • 1/2 cup


    • 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. 

      Shrimp Cakes

      Scroll to Top