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Shrimp Cakes

Shrimp Cakes

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Fried shrimp cakes are made with crackers and onion. This recipe includes jalapenos and Tabasco® sauce to add a little kick--very flavorful!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1054 kcal
  • 53%
  • Fat:
  • 86.8 g
  • 134%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 1314 mg
  • 53%

Based on a 2,000 calorie diet


  1. In a medium bowl, combine the shrimp, crackers, onion and jalapeno. Stir in the mayonnaise and mustard, and season with Tabasco and celery salt. Mix in Parmesan cheese. Form into 8 patties.
  2. Heat about 1/2 inch of oil in a deep heavy skillet over medium-high heat. When oil is nice and hot, fry the patties for about 5 minutes per side, or until golden brown.
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Wonderful! I had to change the recipe to use less mayo (about 3/4 cup) and then coated the cakes in extra cracker crumbs to help hold it together. My husband and I prefer them broiled than fried (broil for about 8 min). My husband even wanted me to make extras for his lunch the next day, he said it was even better after the flavors had melded! I will try making the mixture a day ahead next time!


Loved the recipe, but changed it a little. Instead of buttery crackers, I used Keebler's Multi-Grain Club Crackers and added a half a cup more. (Started with a serving size of 8) I also crushed them as fine as possible. Then I used a muffin pan and added the mixture to foil cups in the muffin pan and baked them on 450 for 20 minutes. My family loved them!


my whole family loved this recipe. Followed exactly as stated and wouldn't change a thing. Will use again and again