Shrimp cakes

A couple weeks ago I had a BIG, OK ginormous, 5 pound bag of large shrimp show up on my door step.  This bag also came with a couple of OXO seafood tools to help me complete a 5 pound #shrimpshowdown.  You could say I did a little happy dance when the seafood arrived.  I love shrimp and it couldn’t have come at a more perfect time – lent season.

There were other food bloggers that received this big ole’ bag and I guarantee that they were probably singing and dancing as well. We all received these cool nifty tools from OXO: Shrimp cleaner, Flexible kitchen and herb snips, silicone steamer, wooden lemon reamer, 3 piece bowl and colander set, 12″ tongs with silicone heads.


The challenge was to create a shrimp recipe using 3 of the OXO tools provided.  The three that I chose were the shrimp cleaner (which is AMAZING and if you love shrimp you need it), herb snips and wooden lemon reamer.

shrimp cakes

We have made several different recipes using the shrimp and I can say that the shrimp cleaner cuts your peeling and deveining time in half.  Even my husband was impressed at how well it cleaned the shrimp.   It’s one of those products that is so simple and you wish that you had thought of it first.

shrimp cakes

OK now back to this recipe for the challenge.  I was going to make a shrimp and crab dip but that didn’t work out too well.  Like as in recipe fail.  Next up was to create a crab cake but incorporate shrimp into the dish.  I just might like shrimp cakes more than crab cakes.  Shhh…. don’t tell the crabs.


Print Recipe

Shrimp Cakes

Yield: 10-12 cakes

Prep Time: 10 minutes

Cook Time: 4 minutes

Total Time: 14 minutes


2 large eggs
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon paprika
1/2 cup cilantro
1 tablespoon lemon juice
1 teaspoon worcestershire sauce
1 cup town house pita crackers
1/4 teaspoon salt
12 large shrimp, peeled and deveined
1 tablespoon chopped green onions
1 teaspoon olive oil


In a large food processor combine all of the ingredients except for the olive oil. Pulse for about 30 seconds or until shrimp is broken up.

Add olive oil to a large skillet over medium heat. Add one scoop of shrimp mixture to the pan and cook for 4 minutes, flipping after 2 minutes.

Disclosure: This post was not compensated but I did receive shrimp and OXO tools to complete the challenge.


  1. Love this! This would be a perfect light lunch!

  2. Dang girl, that’s a lot of shrimp! These cakes look amazing! Perfect for us lent-ers.

  3. I’ve never made shrimp cakes…and now I won’t be able to get these out of my mind till I do! YUM!

  4. What a GREAT idea! These would go over really well with my kiddos. Pinned!

  5. These look so nice and refreshing – maybe making these will make the warm weather get here sooner 🙂

  6. I have never heard of shrimp cakes, but I love the concept! Your recipe looks delicious, thank you for sharing your recipe 🙂

  7. I love shrimp so much! My husband is unfortunately allergic. I’ll be making these when he goes out of town next month! 🙂

  8. Gosh I don’t know if I have ever seen shrimp cakes. Hey why not. I live on salt
    water in the Pacific NW. Shrimp is a wonderful local treat. However all these
    tools! I don’t know of anyone who uses them. Interesting your comment about the one being actually much quicker deveining them etc. I would be dancing for joy if I got a 5 lb bag for free. I am glad you didn’t make the dip. This recipe is far more interesting.

  9. What a great way to use shrimp! I’ve made both salmon and crab cakes and can’t wait to try this!

  10. Is that shrimp cleaner not the awesomest thing ever?? Great post! Fun challenge!

  11. I’ve never had a shrimp cake, but I know I would love one! Looks great!

  12. Oh, I love the idea of making a shrimp cake! Very clever 🙂

  13. This is such a great idea and they look amazing. We are huge crab cake fans…so I know my whole family would love these!

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