Crispy Shrimp Cakes With Lemon Tartar Sauce
These golden, crispy shrimp cakes are packed with fresh shrimp, herbs, and a touch of Asian-inspired seasoning, then pan-fried to perfection and served with a zesty homemade lemon tartar sauce.
The Crispy Shrimp Cakes You Will Want to Make Every Single Week
There is something deeply satisfying about biting into a shrimp cake that is crackling golden on the outside and tender, juicy, and herb-flecked on the inside. These crispy shrimp cakes hit every note: savory, a little bright from lime, warmly aromatic from fresh ginger and garlic, and finished with a lemon tartar sauce that you will want to put on everything.
Whether you are looking for an easy shrimp cakes recipe for a weeknight dinner, a showstopping appetizer for guests, or just a new way to enjoy shrimp, this recipe delivers. It draws inspiration from Vietnamese shrimp fritters and classic American crab cake technique, landing somewhere beautifully in between. Think of it as the best of both worlds on one plate.
Why This Shrimp Cakes Recipe Works
A lot of shrimp cake recipes fall flat because the texture is either too mushy or too dense, and the flavor is bland. Here is what makes this version genuinely craveable:
- Two-texture shrimp: Pulsing two-thirds of the shrimp into a paste and leaving the rest chopped gives you a cohesive cake that still has real shrimp bite in every mouthful.
- Panko coating: A light press into panko before frying creates that shatteringly crisp exterior without deep frying.
- Fish sauce: Just one tablespoon brings a deep, savory umami backbone. It does not taste fishy. It tastes complex.
- Lemon tartar sauce: Bright, creamy, and punchy, it is the perfect counterpart to the rich, golden cakes.
This is also a naturally flexible recipe. You can fry them, bake them, or even make Asian shrimp fritters by adding a splash of sesame oil and serving them with a ginger dipping sauce instead.
The right equipment genuinely matters when making fried shrimp cakes at home. A heavy-bottomed skillet distributes heat evenly so your cakes brown without burning, and a good food processor makes the prep effortless.
How To Make Vietnamese-Inspired Shrimp Cakes
This recipe is simple enough for a weeknight but impressive enough for a dinner party. Here is a closer look at a few key steps:
Getting the Shrimp Mixture Right
The most important thing is dry shrimp. Excess moisture is the enemy of a crispy cake. Pat them thoroughly with paper towels before you do anything else.
When you pulse the shrimp in the food processor, stop at a coarse paste. You are not making shrimp mousse. A few quick pulses, maybe 6 to 8, is all it takes. The chunky shrimp you fold in afterward provides texture that makes each bite satisfying.
Chef's Tip: Chill your formed patties for 15 to 20 minutes before frying. This small step helps the cakes hold their shape in the pan and results in a noticeably crispier crust.
Frying for That Perfect Crust
Use a neutral oil with a high smoke point, like vegetable or canola oil, and make sure it is properly hot before the cakes go in. You should hear a confident sizzle the moment they hit the pan. Resist the urge to move them around. Let them sit undisturbed for a full 3 to 4 minutes per side so the crust can develop.
Cook in batches and do not crowd the pan. Overcrowding drops the oil temperature and leads to steamed, pale cakes instead of golden, crispy ones.
The Lemon Tartar Sauce
The sauce is pure simplicity: mayonnaise, chopped dill pickles, capers, lemon juice, and lemon zest. Make it first so the flavors have time to meld while you prep and cook the cakes. It is far better than anything from a jar, and it takes about two minutes to put together.
If you want to lean into the Asian shrimp cakes direction, swap the tartar sauce for a dipping sauce of soy sauce, rice vinegar, sesame oil, and a little sliced chili. Both are outstanding.
Ready to cook? Here is everything you need laid out in the full recipe card:
Crispy Shrimp Cakes With Lemon Tartar Sauce
These golden, crispy shrimp cakes are packed with fresh shrimp, herbs, and a touch of Asian-inspired seasoning, then pan-fried to perfection and served with a zesty homemade lemon tartar sauce.
Ingredients
- 1 lb large shrimp, peeled, deveined, and roughly chopped
- 1/2 cup panko breadcrumbs, plus more for coating
- 1 large egg, lightly beaten
- 3 green onions, thinly sliced
- 2 garlic, minced
- 1 tsp fresh ginger, freshly grated
- 1 tbsp fish sauce, or soy sauce as a substitute
- 1 tsp sriracha, optional, for heat
- 2 tbsp fresh cilantro, roughly chopped
- 1 tsp lime zest
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 3 tbsp vegetable oil, for pan-frying
- 1/2 cup mayonnaise, for the tartar sauce
- 3 tbsp dill pickles, finely chopped
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp capers, drained and chopped
- 1/2 tsp lemon zest, for the tartar sauce
Instruction
Make the lemon tartar sauce first: stir together the mayonnaise, chopped dill pickles, capers, lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.
Pat the shrimp dry with paper towels. Place two-thirds of the shrimp in a food processor and pulse 6 to 8 times until a coarse paste forms. Roughly chop the remaining shrimp into small chunks and add both to a large mixing bowl.
Add the panko breadcrumbs, beaten egg, green onions, garlic, ginger, fish sauce, sriracha, cilantro, lime zest, salt, and pepper to the shrimp. Mix gently until just combined. Do not over-mix.
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Press both sides lightly into extra panko breadcrumbs for a crispier crust.
Heat the vegetable oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Working in batches, cook the shrimp cakes for 3 to 4 minutes per side until deeply golden and cooked through. Avoid overcrowding the pan.
Transfer the cooked shrimp cakes to a paper towel-lined plate to drain briefly. Serve hot with the chilled lemon tartar sauce, lemon wedges, and extra cilantro on the side.
Equipment
- Food processor
- Large mixing bowl
- Non-stick or cast iron skillet
- Spatula
- Paper towels
- Small bowl (for tartar sauce)
- Zester or microplane
Notes
Serving, Storing, and Variations
How to Serve Shrimp Cakes
These work beautifully as an appetizer alongside the lemon tartar sauce and a wedge of lemon. For a full meal, try serving them:
- Over a crisp cabbage slaw with sesame dressing
- Tucked into brioche slider buns with lettuce and tartar sauce
- Alongside steamed jasmine rice and a simple cucumber salad
- As part of a seafood spread with grilled corn and roasted potatoes
Baked Shrimp Cakes Option
For baked shrimp cakes, arrange the panko-coated patties on a lightly oiled baking sheet and bake at 400 degrees F for 18 to 20 minutes, flipping once at the halfway mark. You will still get great flavor with a lighter result. An air fryer at 390 degrees F for 10 to 12 minutes is another excellent option that produces a genuinely crispy finish.
Storage Tips
Leftover shrimp cakes keep in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet, oven, or air fryer for best results. The microwave is technically an option, but it softens the crust considerably.
The uncooked formed patties can be frozen on a baking sheet, then transferred to a freezer bag for up to one month. Cook them straight from frozen, adding an extra 2 to 3 minutes per side.
