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prep time
8 min
cook time
10 min
ready time
18 min
Keto Fried Shrimp Cakes
If your main course is lacking a substantial side, this recipe should hit the spot! Chopped shrimp pairs so well with seasoned cauliflower rice, and the “rice” cooks to the perfect golden brown crisp in a skillet. You can top your shrimp cakes with extra sesame seeds, soy sauce, or green onions!
*Recipe Note: Please use 2 TB of coconut oil when frying your shrimp cakes. Only 1TB of oil is noted in the recipe for accurate nutrition calculation.
Jessica L.
Net Carbs
2.2 g
Fiber
1.6 g
Total Carbs
3.9 g
Protein
10.7 g
Fats
10.5 g
152 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Crustaceans Shrimp Mixed Species Raw
2-¾ oz
Cauliflower Rice
4 ounce
Green Onions
½ tablespoon, chopped
Salt
¼ teaspoon
Black Pepper
¼ teaspoon
Garlic Powder
¼ teaspoon
Sesame Seeds
½ teaspoon, whole pieces
Soy Sauce
½ teaspoon
Raw Egg
1 large
Coconut Oil
1 tablespoon
Recipe Steps
steps 5
18 min
Step 1
Peel your shrimp, if necessary, and mince it into small pieces. The finer you can chop the shrimp, the better this recipe will turn out.Step 2
In a bowl, combine the shrimp with all the other ingredients except for the coconut oil. Then, melt the coconut oil in a medium skillet over medium heat. *Remember, you will be using 2 TB of oil for this recipe.Step 3
Divide the shrimp mix into two portions. Use a spoon or your hands to drop the two portions in the hot oil. Then, use a spatula to shape and form your cakes.Step 4
Cook the shrimp cakes for 1-2 minutes. Then, reduce the heat to a medium-low temperature. You may want to cover the cakes with a lid so they cook through evenly before the oil burns. Cook the shrimp cakes for 3-4 minutes per side. Low and slow is the way to go. You may cook longer to make flipping the cakes easier.Step 5
Once cooked, serve the shrimp cakes with your favorite topping or as is!
Comments
StupendousAvocado380810 4 years ago
Had no problems with them staying together. I quadrupled the recipe for leftovers and used a food processor, which was awesome. I made fresh cauliflower rice (I can imagine problems with people using frozen), and also used the processor to make basically a paste with the raw shrimp. Stirred in the spices and green onions. They reheated perfectly in my toaster oven!
Jaimi 4 years ago
Ingredients taste great, but seriously how in the world can that turn into a patty. I just mixed it up as shrimp rice . Pretty delicious!
SheShe1 4 years ago
I have an awesome keto egg foo young gravey recipe. Im going to modify the recipe a bit with adding egg, bean sprouts, and top with the gravey. Ill let you know how it goes! Ty for the submission!
sginger2 5 years ago
Not successful in keeping the cakes together while cooking. Any tricks to that? Very tasty, but totally fell apart.
LDellaR 4 years ago
I also baked a few for me to cut down on the fat.
MsDachshund 4 years ago
If you chill the cakes in fridge for about 20-30 minutes before cooking this will help to keep cakes together. Also try and only flip the cakes one time gently.
jaime22 6 years ago
Can these be frozen?
recipewriter 6 years ago
For freezing, wipe away any excess liquid from frying and store the shrimp cakes in an air tight container or bag. Defrost in the refrigerator, as you'll likely have more liquid accumulate. Hope this helps!