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These easy keto shrimp cakes are a fantastic, quick meal or side to enjoy anytime! Perfectly- pick-up-able for a fun keto appetizer for a party! They are paleo, keto, nut free, gluten free and low carb!
Similar to crab cakes, shrimp cakes are a savory fish cake that traditionally combines breadcrumbs, mayo, mustard, eggs and seasonings and can be baked, fried, broiled, even deep fried.
To make these a keto shrimp cake, I used coconut flour to bind them together with eggs, spices and seasonings. They are crispy on the outside and soft and tender on the inside with lots of fresh spice and flavor!
DIPS TO SERVE WITH SHRIMP CAKES
Enjoy these keto shrimp cakes with a simple and quick dip made of mayonnaise, lime juice and parsley or cilantro. If you want to get a little fancier, try this lemon tahini dip or this keto ranch dip.
HOW TO MAKE KETO SHRIMP CAKES
1. Place half the raw shrimp and all the rest of the ingredients into a food processor. Pulse until combined. Add to a large bowl.
2. Coarsely chop remaining shrimp and stir together in the bowl. (You can skip this step if you prefer no shrimp chunks in the cakes. Just add all the shrimp to the food processor in step 1).
3. Heat avocado oil or coconut oil in a large skillet over medium high heat. Pour enough oil to cover the bottom of the skillet.
4. Use a large cookie scoop to drop batter into the skillet. Once you drop batter, flatten slightly. Don’t overcrowd the skillet. Cook for about 3 minutes or until browned on both sides. Remove to a paper towel lined plate while you finish cooking the rest.
5. Serve with mayonnaise mixed with some lime juice and cilantro or parsley.
CAN YOU MAKE AHEAD KETO SHRIMP CAKES?
You can definitely make these keto shrimp cakes ahead of time for a party! Prepare the batter in a food processor as indicated in the directions and instead of cooking them, just store the batter in an airtight container in the fridge up to 1 day ahead. When you are ready to enjoy, use a large cookie scoop, heat the oil in a skillet and quickly cook just 3-4 minutes until crisp and browned on both sides.
HOW TO REHEAT SHRIMP CAKES
If you want to have these keto shrimp cakes pre- cooked for a party, just reheat these in your Air Fryer at 400 degrees for about2-3 minutes. If you don’t have an air fryer, you could reheat these in a toaster oven at 400 degrees for about 10 minutes until crispy again. You could also broil in an oven for 2-3 minutes to crisp up!
CAN I SWAP THE COCONUT FLOUR?
Swapping coconut flour with any other low carb flour is a hard no. Coconut flour is super dense and requires more liquids and eggs to compensate. I worked on this recipe about 5 times before getting the right amounts for the perfect moist bite but also good enough to actually picky up with your fingers if you wanted. This final recipe is a SLAM DUNK of goodness! So delicious! The whole family approves!
Before the coconut flour testing, I tried this recipe using just crushed pork rinds and they did not old together. I also used a combination of pork rinds and whey protein powder and that didn’t work because it changed the shrimp flavor and was more bland.
1/3 cup coconut flour is equal to about 1 cup almond flour and even that isn’t exact. You would want to reduce the egg amount by at least one in this recipe or you just won’t be able to keep them formed. So it can be done, but it’s a guessing game and you will just have to take my word that the coconut flour used in these keto shrimp cakes is the best option for flavor!
LOW CARB KETO MEAL PLANS
You can choose from Three Meal Plan Options:
Low Carb Meal Plan includes breakfast, lunch, dinner, and snacks with 40 net grams of carbs or less per day.
Keto Meal Plan includes breakfast, lunch, dinner, and snacks with 20 net grams of carbs or less per day.
Intermittent Fasting Keto Meal Plan includes 2 meals per day plus one protein/fat rich snack daily with no more than 20 TOTAL carbs per day.
KETO SHRIMP CAKES (PALEO, GLUTEN FREE)
Keto Shrimp Cakes
Servings 8 at 2 cakes per serving
Author Brenda Bennett/Sugar-Free Mom
deveined, tails off
Place half the raw shrimp and all the rest of the ingredients into a food processor. Pulse until combined. Add to a large bowl.
Coarsely chop remaining shrimp and stir together in the bowl. (You can skip this step if you prefer no shrimp chunks in the cakes. Just add all the shrimp to the food processor in step 1).
Heat avocado oil or coconut oil in a large skillet over medium high heat. Pour enough oil to cover the bottom of the skillet.
Use a large cookie scoop to drop batter into the skillet. Once you drop batter, flatten slightly. Don’t overcrowd the skillet. Cook for about 3 minutes or until browned then flip over to cook another 2-3 minutes. Remove to a paper towel lined plate while you finish cooking the rest.
Serve with mayonnaise mixed with some lime juice and cilantro or parsley.
Store left overs in an airtight container in the fridge for up to 2 days.
Net Carbs: 1g
Keto Shrimp Cakes
Amount Per Serving (1 serving @ 2 cakes)
Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Vitamin A 175IU4%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.