Pan-Fried Shrimp Cakes

Pan-Fried Shrimp Cakes

A delicious and easy recipe for creating hors d'oeuvres that can easily double as an entrée with side dishes. If your tastes run toward the spicier side, add a few shakes of cayenne or Louisiana hot sauce when combining the mixture. We like them both ways – plain and spicy!


  • 1 lb. shrimp, peeled and minced
  • 2 eggs
  • 1/2 cup onion, minced
  • 1 garlic clove, minced
  • 1 Tbsp mayonnaise
  • 1 Tbsp corn starch
  • 1 Tbsp chives, chopped
  • 1 tsp Old Bay Seasoning
  • salt and pepper to taste
  • 3 Tbsp oil


Add all the ingredients, except for oil, into a mixing bowl and stir well to combine.
Heat oil in frying pan on medium-high, place three tablespoons of mixture into the hot oil.
Spread mixture with spoon to form patty. Brown each side one to two minutes.
Place fried shrimp cakes on paper towels to absorb excess oil.
Serve warm with your favorite seafood or dipping sauce as an appetizer, or pair with your favorite side dishes for an entrée.


18-20 shrimp cakes (two-inch size)