Garlic Shrimp Cakes With Scallion
Chopped shrimp bound with egg and almond flour, brightened with garlic, scallion, coconut aminos, and lime, then baked into juicy little cakes with a sweet-savory edge.
Why You'll Love This Recipe
These are a fast, savory bite built around sweet, briny shrimp, made for anyone who wants a protein-forward snack that eats like real food rather than a supplement bar. Because they start from already-cooked shrimp and a short list of aromatics, they suit busy afternoons, a packed lunch, or a light plate before dinner. The flavors nod to a coastal kitchen, but the method stays simple enough for a weeknight cook with no special equipment.
The binder is deliberately spare. Just enough egg and almond flour holds the chopped shrimp together without turning the cakes dense or bready, so the seafood stays the star. Garlic and scallion go in raw and bake into a mellow, aromatic backbone, while coconut aminos bring a rounded, lightly sweet saltiness and lime juice cuts through with brightness. Chopping the shrimp coarsely rather than pureeing it keeps a tender, meaty bite in every cake.
Shrimp is rich in protein that keeps hunger quiet, and the almond flour adds a little healthy fat and enough structure to hold the cakes together without weighing them down. The result is light but filling, clean-tasting, and low in the kind of heavy starch that leaves you sluggish. Warm from the oven, they smell of garlic and toasted edges and eat like a small, honest meal.
Ingredients
- 11 oz cooked shrimp, chopped
- 1 egg
- 1/3 cup almond flour
- 3 cloves garlic, minced
- 3 scallions, sliced
- 2 tsp coconut aminos
- 2 tsp lime juice
Instructions
- Preheat and line: Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper, since these are bound with egg and almond flour and will grip a bare pan hard enough to tear when you flip them.
- Prep the aromatics: Peel and mince the garlic cloves. Trim the scallions and thinly slice them, using both the white and green parts.
- Chop the shrimp: Pat the cooked shrimp dry, then chop them into small, rough pieces about the size of a pea. Leaving a little texture rather than mincing to a paste keeps the cakes juicy and gives them something to hold onto.
- Make the mixture: In a bowl, whisk the egg lightly, then stir in the almond flour, minced garlic, sliced scallions, coconut aminos, and lime juice. Fold in the chopped shrimp until everything is evenly coated and the mixture holds together when you press a handful in your palm.
- Shape the cakes: With clean, slightly damp hands, scoop portions of the mixture and press each firmly into a small, flat, round cake about half an inch thick. Pack them firmly, because a loose cake falls apart at the first turn of the spatula. Arrange the cakes on the prepared sheet, leaving space between each one.
- Bake and flip: Bake for about 16 minutes, carefully flipping each cake once at the halfway point with a thin spatula, until they are firm to the touch, opaque throughout, and lightly golden at the edges. Let them sit for a minute before you move them, since they firm up as they cool.
Variations
- Spicy ginger: Add a spoonful of grated fresh ginger and a pinch of red pepper flakes to the mixture for warmth and a little heat.
- Herb-forward: Fold in chopped cilantro or Thai basil along with the scallion for a fresher, more herbaceous cake.
- Sesame crust: Press the shaped cakes into toasted sesame seeds before baking for a nutty coating and extra crunch; this adds seeds.
- Crab and shrimp: Replace part of the shrimp with picked lump crab meat for a sweeter, more delicate cake that still stays within seafood.
- Citrus-soy glaze: Whisk a little extra coconut aminos with lime juice and brush it over the cakes in the last few minutes of baking for a glossy, savory finish.
Storage & Leftovers
Store cooled cakes in an airtight container in the refrigerator for up to three days. Keep them in a single layer if you can, or separate stacked layers with parchment so they do not stick together.
To reheat, warm them in a 350°F (175°C) oven or toaster oven for a few minutes until heated through and the edges crisp up again. A dry skillet over medium heat also works well; a microwave will heat them but softens the exterior, so use it only when speed matters most.
To get ahead, mix and shape the cakes up to a day in advance and keep them raw and covered in the refrigerator, then bake fresh when you want them. The shaped cakes also freeze well raw on a tray before transferring to a bag; bake straight from frozen, adding a few extra minutes.
Notes & Tips
- Dry the shrimp well: Excess moisture is the enemy of a cake that holds. Pat the cooked shrimp dry before chopping so the mixture binds instead of turning wet and loose.
- If the mix feels wet: If your mixture will not hold a shape, work in a little more almond flour a spoonful at a time until it presses together cleanly.
- Test one first: If you are unsure about seasoning, bake a single small test cake first, taste it, and adjust the lime or coconut aminos in the rest of the batch.
- Buying the shrimp: Small or medium cooked shrimp are easiest to chop evenly; if you buy them raw, poach them in simmering water just until pink and opaque, then cool and chop.
- Keep them uniform: Shape the cakes to the same thickness so they finish baking at the same time and none dry out while others catch up.
- Serving ideas: They are good on their own, but a squeeze of extra lime or a dip of coconut aminos alongside makes them feel like a bigger snack.
Nutrition & Mindful Eating
- Shrimp, egg and almond flour do the work together here. The shrimp gives the cakes their sweet, springy body, the egg holds everything in one piece, and the almond flour keeps the crumb tender while adding a soft nuttiness of its own.
- Shrimp is the whole point of these cakes, firm and faintly sweet, and it cooks through in about the time the tops take to color. It is a complete protein, which is a good part of why something this small still eats like real food.
- Almond flour binds the cakes and stays tender under the heat, toasting into a golden edge and carrying the vitamin E and unsaturated fat that come with almonds.
- Garlic and scallion go in raw and soften in the oven, so the tops turn sweet and a little caramelized while the green stays bright. Coconut aminos sitting underneath them is what makes the cakes taste seasoned all the way through.
- A squeeze of lime over the hot cakes sharpens the sweetness of the shrimp and the toasty edge of the almond flour, and the vitamin C rides in on that brightness.
- As you eat, feel how the golden top gives way to the soft, sweet shrimp inside, and let the lime sit on your tongue for a second before the next bite so a small plate is still something you sat down for.
Frequently Asked Questions
Can I use raw shrimp instead of cooked?
Yes. Poach raw shrimp in simmering water just until they turn pink and opaque, about two to three minutes, then cool and chop them before mixing. The cakes need the shrimp to be cooked going in, since the bake time is short.
Why are my cakes falling apart?
Usually the mixture is too wet or too loosely packed. Pat the shrimp dry, add a little more almond flour until the mix holds when pressed, and shape the cakes firmly with damp hands before baking.
What can I use instead of coconut aminos?
Coconut aminos give a mellow, slightly sweet saltiness. Tamari or a gluten-free soy sauce will work if that fits your needs, though they are saltier and a touch sharper, so start with a little less.
Can I pan-fry these instead of baking?
Yes. Cook the shaped cakes in a lightly oiled skillet over medium heat for a few minutes per side until golden and firm. Keep the heat moderate so the outsides brown at the same pace the centers set.