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Tender Shrimp Cakes

Craving Seafood? You’ll love these fresh, tender shrimp cakes!

Having grown up on the coast of New England, I an innate affinity for all things seafood, shrimp, lobster, clams, haddock, you name it- chances are I’ve happily devoured it. The problem many families find is that seafood can be somewhat pricey. This happens to be a very affordable dish!


Several times per year the price of shrimp plummets, so we take advantage of those sales and stock the freezer with several pounds of cleaned, raw shrimp. If you’re not familiar with sales cycles, you can check out a comprehensive listing of them on our sister site,

This recipe is an off the cuff throw together that I never seem to make the same way twice. I generally don’t measure the ingredients, but rather eye them depending on the number of people dining with us.


I love the light buttery flavor the Ritz crackers impart into each bite of the shrimp cakes!

Shrimp Cakes

You’ll Need:
16 large uncooked shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
3 Tbs. Red Onion, Finely Diced
2 tablespoons fresh lemon juice (or 1 TBS bottled lemon juice)
1 tablespoon Melted Butter
1 tablespoon minced fresh cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon Old Bay Seasoning
1/8 tsp freshly ground black pepper
14-18 Ritz Crackers, Crushed

Oil for frying


Crush the crackers into a medium-sized bowl. Coarsely chop the peeled, deveined shrimp. Don’t get too overzealous with this; you want bite-size morsels, not mince.

Add the coarsely chopped shrimp to the crushed crackers. Sprinkle the minced cilantro evenly over the top. Add the green onion slices, season with salt and pepper, stir lightly to combine.

In a small bowl beat 1 egg, then add the melted butter, lemon juice, hot pepper sauce and old bay seasoning. Pour the mixture over the cracker/shrimp mixture and stir until evenly coated.


Form the mixture in several small patties, about the size of hamburgers.

Heat a small amount of oil in a frying pan to 350F. Once the oil is hot, add the shrimp cakes to the pan and fry until golden brown.


Flip one time, cook until golden brown and transfer the golden shrimp cakes to a plate lined with paper towels or lint-free cotton cloth to drain for 1 minute.

Serve with a fresh garden salad and Lime Crema.

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