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Crispy Fried Shrimp Cakes Recipe with Golden Panko Crust

Crispy Fried Shrimp Cakes

These breaded shrimp cakes combine tender chopped shrimp with scallions, garlic, and a crisp panko coating. Chill the formed cakes before frying for sturdy patties with a beautifully crunchy crust.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Shrimp Cake Mixture
  • 1 lb (450 g) Raw shrimp, peeled, deveined, and finely chopped
  • 2 scallions Scallions, thinly sliced
  • 2 cloves Garlic, very finely minced
  • 1 egg Large egg
  • 1/4 cup (25–30 g) Panko breadcrumbs
  • 1 tablespoon Fish sauce or soy sauce
  • 1 teaspoon Sugar
  • 1/2 teaspoon Ground white or black pepper
  • 1/4 teaspoon Salt, or to taste
Breading and Frying
  • 1/2 cup (60 g) All-purpose flour, for dredging
  • 1 egg Large egg, beaten, for egg wash
  • 1 cup (50–60 g) Panko breadcrumbs, for coating
  • about 1/2 inch (1–1.5 cm) in the pan Neutral frying oil, such as canola, vegetable, or peanut oil

Method
 

Step-by-Step
  1. Pat the shrimp dry. Finely chop about two-thirds and leave the remaining third slightly coarser for a mixture that binds while still offering distinct shrimp pieces.
  2. Combine the shrimp, scallions, garlic, one egg, 1/4 cup panko, fish sauce or soy sauce, sugar, pepper, and salt. Mix until sticky and cohesive, but do not turn it into a completely smooth paste unless you prefer a very fine texture.
  3. Divide the mixture into eight portions. Shape each portion into a compact patty about 2 1/2–3 inches wide and 1/2 inch thick.
  4. Chill the formed cakes for 20–30 minutes. This firms the mixture and reduces the chance of the patties breaking during coating and frying.
  5. Coat each chilled cake in flour, dip it in the beaten egg, and press it into the panko breadcrumbs. Make sure the crumbs cover the sides as well as the top and bottom.
  6. Heat neutral oil to approximately 350°F (175°C), using about 1/2 inch of oil in the pan. Fry the cakes in batches for about 2–3 minutes per side, turning once, until golden brown and fully cooked.
  7. Transfer the fried shrimp cakes to a wire rack or paper towels to drain. Check that the centers are opaque and firm and have reached at least 145°F (63°C).
  8. Serve immediately with sweet chili sauce, lime wedges, or a soy-vinegar dipping sauce. Keep the cakes in a single layer so their crisp coating stays intact.

Notes

Keep the shrimp cold and dry before mixing, chill the shaped patties, and avoid overcrowding the pan. Refrigerate leftovers promptly and reheat in a hot oven or air fryer until crisp and hot; avoid microwaving if possible because it softens the coating.