These shrimp cakes are light and delicious, flavoured with jalapeños, scallions, and cilantro, then finished with a squeeze of fresh lime and a few thin slices of avocado. Serve them over a bed of mixed greens or alongside a crisp salad for a quick, light summer meal that’s ideal for weeknights and warm-weather entertaining.
Jalapeño Shrimp Cakes
Jalapeño Shrimp CakesYou might also enjoy similar recipes like Aloha Teriyaki Shrimp Burgers, Baked Corn and Crab Cakes, or Salmon Cakes as alternative seafood options that are quick to prepare and full of flavor.
Summer is in the air and these shrimp cakes are a perfect example of a light, low-carb dinner that still feels special. Shrimp cooks in minutes and provides a lean source of protein, making these patties great for busy evenings. The method here focuses on pulsing raw shrimp briefly in a food processor to create a texture that binds well, while still keeping a pleasant bite. Leaving a few jalapeño seeds in the mix adds heat; omit them if you prefer milder flavors. Although grilling is an option, these patties are delicate and pan-searing in a nonstick skillet yields a nicely browned exterior without breaking them apart.
The recipe below includes simple ingredients and straightforward steps, plus notes for gluten-free substitutions and serving suggestions. Topped with fresh lime and avocado, these cakes are bright, slightly spicy, and versatile—serve them on greens, in lettuce wraps, or with a light yogurt-based sauce.
Jalapeño Shrimp Cakes
Light, flavorful shrimp cakes made with jalapeño, scallions, cilantro and a touch of panko for texture. Serve with lime and avocado for a fresh summer meal.
Yield: 4 servings
Serving Size: 1 shrimp cake with avocado
Prep: 20 mins Cook: 8 mins Total: 30 mins
Ingredients
- 1 lb shrimp, peeled and deveined (weight after peeled)
- 1 large jalapeño, seeded and minced (for spicy, leave the seeds)
- 1 garlic clove, minced
- 3 medium scallions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons panko (use gluten-free crumbs for a GF version)
- 1/4 teaspoon sea salt
- 1/8 teaspoon fresh ground black pepper
For topping
- 4 lime wedges
- 1/2 medium avocado, sliced thin
Instructions
- Pat the shrimp dry with paper towels. Place the shrimp in a food processor with the jalapeño and garlic and pulse a few times until the mixture is nearly pasty but still has some texture.
- Transfer the shrimp mixture to a large bowl. Add the chopped scallions, cilantro, panko, salt, and pepper. Mix well to combine.
- With clean hands or rubber gloves, divide the mixture and form into four even patties.
- Heat a nonstick skillet over medium heat and lightly coat with oil spray or a small amount of oil. Add the shrimp cakes and cook undisturbed for about 4 minutes, until the bottoms are golden.
- Carefully flip each patty and cook another 3–4 minutes until cooked through and lightly browned on the second side.
- Serve immediately with a squeeze of fresh lime and top each cake with thin avocado slices. These are excellent over mixed greens, in lettuce cups, or alongside a simple cucumber salad.
Notes
Makes 4 servings. For a gluten-free version, substitute gluten-free breadcrumbs for panko. If you prefer milder heat, remove all jalapeño seeds before mincing. The patties can be prepared in advance and chilled briefly before cooking to help them hold together.
Nutrition (per serving)
Serving: 1 shrimp cake with avocado — Calories: 173 kcal, Carbohydrates: 5 g, Protein: 24 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 172 mg, Sodium: 321 mg, Fiber: 2 g, Sugar: 1 g.
Serving Suggestions & Tips
These shrimp cakes are versatile. For a heartier meal, serve two cakes per person with a side of roasted vegetables or a grain salad. For a lighter option, present them on a bed of baby greens with a lime vinaigrette. To make a simple dipping sauce, combine plain yogurt or Greek yogurt with a little lime juice, minced cilantro, and a pinch of salt.