Crispy Shrimp Cakes with Tangy Cilantro Lime Sauce – Flavorful, Juicy & Perfectly Golden!
Looking for a quick and satisfying seafood dish that’s full of bold flavor and crispy goodness? These Crispy Shrimp Cakes with Tangy Cilantro Lime Sauce are light, zesty, and super easy to make!
They’re golden and crunchy on the outside, juicy and tender on the inside—packed with shrimp, herbs, garlic, and spices, then pan-fried to perfection.
Paired with a cool and creamy cilantro lime yogurt sauce, these shrimp cakes are perfect as an appetizer, light lunch, or dinner with a side salad or slaw. They’re also great for meal prep and freezer-friendly!
Why You’ll Love These Shrimp Cakes
🍤 Crispy on the outside, juicy on the inside
🌿 Fresh herbs and lime make them vibrant and zesty
⏱️ Ready in 30 minutes with simple ingredients
🥣 Perfect with salad, slaw, tacos, or as a stand-alone meal
🍽️ Great for meal prep, parties, or a weeknight dinner
Ingredients You’ll Need
For the Shrimp Cakes:
- 1 lb raw shrimp, peeled, deveined, and tails removed
- 1 large egg
- 2 green onions, chopped
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- Zest of 1 lime
- 1 tablespoon lime juice
- ½ teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- ⅓ cup panko breadcrumbs or almond flour (for paleo)
- 1–2 tablespoons olive oil or avocado oil, for frying
For the Cilantro Lime Sauce:
- ½ cup plain Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ¼ cup cilantro, finely chopped
- 1 clove garlic, minced
- Salt and pepper, to taste
How to Make Shrimp Cakes
🔪 Roughly chop the shrimp, then pulse in a food processor 2–3 times until coarsely chopped (don’t over-blend—you want texture)
🥣 In a mixing bowl, combine chopped shrimp with egg, green onions, garlic, cilantro, lime zest, lime juice, paprika, cumin, salt, pepper, and breadcrumbs. Mix until just combined
👐 Form the mixture into small patties (about 6–8 cakes). If the mixture is too wet, add a bit more breadcrumbs
🔥 Heat oil in a skillet over medium heat. Cook shrimp cakes for 3–4 minutes per side, or until golden and cooked through. Transfer to a paper towel-lined plate
How to Make Cilantro Lime Sauce
🥄 In a bowl, whisk together Greek yogurt, lime juice, olive oil, cilantro, garlic, salt, and pepper until smooth and creamy. Chill until ready to use
Serving Suggestions
🥗 Serve over a bed of spring mix or coleslaw
🌮 Add to tacos or lettuce wraps with avocado
🍽️ Pair with quinoa, rice, or roasted veggies for a full meal
🌯 Wrap in a tortilla with greens and sauce for a shrimp cake wrap
Optional Add-Ins & Variations
🌶️ Add a diced jalapeño for heat
🧀 Mix in a little shredded cheese for richness
🥑 Serve with avocado or guacamole
🍋 Swap lime for lemon for a citrus variation
🧂 Try Old Bay seasoning instead of paprika + cumin for a classic seafood twist
Tips for Crispy Shrimp Cakes
✔ Don’t over-process the shrimp—you want a chunky texture
✔ Chill the patties for 10–15 minutes before frying to help them hold shape
✔ Use a nonstick or cast-iron pan for best browning
✔ Cook in batches so the pan isn’t overcrowded
Storage
📦 Store cooked shrimp cakes in an airtight container in the fridge for up to 3 days
❄️ Freeze cooked (or uncooked) cakes for up to 2 months
🔥 Reheat in a skillet or air fryer for crispiness
Final Thoughts
These Crispy Shrimp Cakes with Tangy Cilantro Lime Sauce are light, bold, and full of texture and flavor. They’re easy enough for a weeknight dinner but impressive enough for entertaining.
Whether you’re serving them as sliders, taco fillings, or on a salad, they bring a fresh and satisfying twist to your seafood game! 🍤🌿🔥
