Shrimp Cakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Shrimp Cakes


  • 1 Pound Shrimps (peeled, deveined, and tail off)
  • 1/2 Cup Bell pepper (2 colors)
  • 1/4 Cup Red Onion
  • 1 Green onion (roughly chopped)
  • 1 Tablespoon Sour cream
  • 1 Tablespoon Cornstarch
  • 3/4 Cup Breadcrumbs (your choice)
  • 1 Tablespoon Parsley
  • 1 Teaspoon Lemon juice
  • Knorr bouillon powder/cube
  • Salt to taste
  • Oil for fry


  1. Clean the shrimp, peel, deveined, and tail off.

  2. In a mini chopper or food processor, Pour the cleaned shrimps and pulse until the shrimps are finely chopped. If you like to have some chunks/bites you can leave some of the shrimps.

  3. Pour into a bowl.

  4. Clean the peppers and onion, and green onions and pulse a few times in the food processor to give a rough chopping.

  5. Place the chopped veggies in the same bowl as the shrimps. Add the remaining ingredients except for the oil.

  6. Season the mixture and mix thoroughly. Cover with a plastic wrap and place in a refrigerator for at least 30 minutes.

  7. Before the time you want to fry remove the shrimps' mixture and leave to return to a room temperature. 

  8. Place a skillet or frying pan over a medium-high heat. Add a little bit of oil to cover the bottom of the saucepan and let it get hot, not smoky hot.

  9. Scoop small (or the size you want) shrimp mixture and fry on both sides. Don't leave the shrimps cake unattended (the first set I fried burnt because I was attending to something else) they burn easily. Cook for a few minutes until it's fully cooked.

  10. Line a plate with a paper towel, remove the shrimps and drain on the lined plate.

  11. Serve with your favorite sauce.

  12. Enjoy!