These Baked Shrimp Cakes are cooked straight from frozen. Prep them ahead of time to stock your freezer and enjoy an easy dinner during a busy week.
Hi Friends!
Time for another Recipe Redux post! The theme for this month was “Back to the Dinner Table”.
After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
After seeing this theme, I knew immediately that I wanted to create a freezer-friendly recipe. So that’s exactly what I did! These shrimp cakes are designed to be prepped ahead of time, making them a perfect addition to your Sunday Food Prep! They need to be frozen before baking, so make a couple batches, throw them in the freezer and then pull them out and put them straight in the oven on a busy night.
I used my food processor to make these. It takes less than 5 minutes and clean-up was a breeze!
Here’s how you make them:
Baked Shrimp Cakes
These Baked Shrimp Cakes are cooked straight from frozen. Prep them ahead of time to stock your freezer and enjoy an easy dinner during a busy week.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
- 1 pound raw shrimp, peeled and devined
- 2 cloves garlic, minced
- 1/2 cup chopped red peppers
- 1/4 cup chopped onion
- 1 egg
- 1 cup panko breadcrumbs
- desired seasonings – suggestions: sriracha, mustard, paprika, old bay, etc
Instructions
- Add raw shrimp to a food processor and pulse until well chopped.
- Add remaining ingredients and pulse until well combined.
- Use your hands to form into 8 cakes. Place on a parchment paper lined tray or plate.
- Put in the freezer until frozen, then transfer to a ziploc bag or plastic container.
- When ready to eat, place cakes on a baking sheet and bake at 400 degrees F for 20 minutes, flipping halfway through.
- Eat plain, on a salad or topped with your favorite sauce!
Like I said, these are designed to make ahead of time and cook from frozen. The cake mixture will be wet and kinda sloppy but freezing will help them stick together.
You can add all sorts of flavor to these. I used sriracha and lime juice for my first batch. Next time I’m definitely making them with Old Bay! I’d probably add about a tsp of dried seasonings or about 1-2 Tbsp of liquids like sriracha depending on how hot you like them.
While they’re baking you could whip up a quick sauce to top them with – I’m thinking an avocado yogurt sauce would be good…or even just some salsa!
So there you have it! Although I haven’t tried it, these would probably also work with a meaty white fish like cod!
[Tweet “These Shrimp Cakes from @leangrnbeanblog are baked straight from frozen for an easy weeknight dinner!”]
Enjoy!
–Lindsay–
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william would love these! he likes anything shaped in the form of a patty haha
This could solve my problem of my husband hating tuna and salmon patties…he loves shrimp so he has no excuse to not eat them!
These look deeelish! Great make ahead meal..love it!
I’ve been craving shrimp like crazy after seeing the teaser- These WILL be made. Once I learn what an oven is
So simple with few ingredients. Sounds like something I would totally make. And bring on the sriracha!
LOVE this idea…but question for you…
We live in an area where we can really only get frozen shrimp and / or cod.
So, what do you think? Partially thaw it (enough to chop and mix with other ingredients)? Fully thaw then refreeze? Try to chop them fully frozen? Any ideas would be appreciated! Thanks!