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
Recipe by Ann Woo Stephenson10
cakes15
minutes5
minutesIngredients
- 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
Directions
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.