These easy dairy free low carb keto shrimp cakes are a fantastic, quick meal or side to enjoy anytime! Perfectly- pick-up-able for a fun keto appetizer for a party! They are paleo, keto, nut free, gluten free and low carb!

Keto Shrimp Cake Recipe

Similar to crab cakes, shrimp cakes are a savory fish cake that traditionally combines breadcrumbs, mayo, mustard, eggs and seasonings and can be baked, fried, broiled, even deep fried. 

To make these a keto shrimp cake, I used coconut flour to bind them together with eggs, spices and seasonings. They are crispy on the outside and soft and tender on the inside with lots of fresh spice and flavor! 

Tips for the Best Easy Dairy Free Low Carb Keto Shrimp Cakes

Whether it’s your first time making homemade shrimp cakes or you’ve made salmon croquettes, fish cakes, or even Thai shrimp cakes before, these simple tips will help you get perfectly golden brown shrimp cakes every single time.

Start with Raw Shrimp

For the best flavor and texture, I recommend using raw shrimp instead of cooked shrimp. Raw shrimp stays tender while cooking and blends beautifully with the seasonings.

I also like using half the shrimp in the food processor and leaving the remaining shrimp as small pieces. This creates a delicious combination of a tender interior with little bites of shrimp throughout every cake.

Don’t Skip the Coconut Flour

I tested this recipe several times before landing on the perfect texture. Coconut flour binds everything together without traditional breadcrumbs while keeping these low carb keto shrimp cakes gluten free and dairy free.

Although almond flour often works well in keto baking, it isn’t the best option here because it absorbs much less moisture than coconut flour. The result is shrimp cakes that are too soft to hold together.

Cook Until Golden Brown

A large skillet works best because it gives the shrimp cakes plenty of room to cook evenly. Heat your avocado oil, coconut oil, or olive oil over medium-high heat before adding the shrimp mixture.

Cook for about 3-4 minutes per side, or until each shrimp cake develops a beautiful golden brown crust while remaining moist and tender inside.

Avoid flipping them too early. Once the crust forms, they’ll release easily from the pan and stay together much better.

Other Ways to Cook Shrimp Cakes

If you prefer using another cooking method, these keto shrimp cakes are incredibly versatile.

Air Fryer Shrimp Cakes

The air fryer is one of my favorite ways to reheat leftover shrimp cakes, but it also works well for cooking them from fresh.

• Preheat air fryer to 400°F.
• Spray both sides lightly with avocado oil.
• Cook for 10-12 minutes, flipping halfway through.
• Cook until the outside is crispy and golden brown and the shrimp reaches an internal temperature of 145°F.

Mini Dash Waffle Maker

For a fun twist, try cooking the shrimp mixture in a Mini Dash waffle maker.

This creates crispy edges all around the shrimp cake with very little oil.

• Lightly grease the waffle maker.
• Add about ¼ cup of shrimp mixture.
• Cook for 4-6 minutes until deeply browned and crisp.

They’re perfect for meal prep because the extra crispy exterior reheats beautifully.

Oven Method

If you’re making a larger batch for guests, baking is another great option.

Line a baking sheet with parchment paper.

Brush or spray the tops with avocado oil. Bake at 425°F for 12-15 minutes. Carefully flip and bake another 5-7 minutes until crisp and golden brown.

What to Serve with Keto Shrimp Cakes

These easy shrimp cakes are delicious as a main course, appetizer, or even tucked into lettuce wraps.

Some of my favorite dipping sauces include:

• Homemade lemon aioli
• Lime cilantro mayonnaise
• Keto ranch dressing
• Lemon tahini sauce
• Garlic herb aioli

Serve alongside:

• Roasted asparagus
• Cauliflower rice
• Zucchini noodles
• Fresh cucumber salad
• Coleslaw

Frequently Asked Questions

Can I make these ahead of time?

Yes! Prepare the shrimp mixture up to one day ahead and refrigerate it in an airtight container until you’re ready to cook. This makes them a fantastic appetizer for entertaining.

Prepare the batter in a food processor as indicated in the directions and instead of cooking them, just store the batter in an airtight container in the fridge up to 1 day ahead.

When you are ready to enjoy, use a large cookie scoop, heat the oil in a skillet and quickly cook just 3-4 minutes until crisp and browned on both sides.

Can I freeze shrimp cakes?

Absolutely. Allow the cooked shrimp cakes to cool completely before freezing in a single layer. Once frozen, transfer them to an airtight freezer container or freezer bag for up to 3 months. Reheat directly in the air fryer, oven, or toaster oven until heated through.

Can I use cooked shrimp?

You can, but I highly recommend starting with raw shrimp whenever possible. Cooked shrimp tends to become rubbery after being processed and cooked a second time, while raw shrimp stays juicy and tender.

HOW TO REHEAT SHRIMP CAKES

If you want to have these keto shrimp cakes pre- cooked for a party, just reheat these in your Air Fryer at 400 degrees for about2-3 minutes.

If you don’t have an air fryer, you could reheat these in a toaster oven at 400 degrees for about 10 minutes until crispy again. You could also broil in an oven for 2-3 minutes to crisp up!

CAN I SWAP THE COCONUT FLOUR?

Swapping coconut flour with any other low carb flour is a hard no. Coconut flour is super dense and requires more liquids and eggs to compensate.

I worked on this recipe about 5 times before getting the right amounts for the perfect moist bite but also good enough to actually picky up with your fingers if you wanted. This final recipe is a SLAM DUNK of goodness! So delicious! The whole family approves!

Before the coconut flour testing, I tried this recipe using just crushed pork rinds and they did not old together. I also used a combination of pork rinds and whey protein powder and that didn’t work because it changed the shrimp flavor and was more bland. 

1/3 cup coconut flour is equal to about 1 cup almond flour and even that isn’t exact. You would want to reduce the egg amount by at least one in this recipe or you just won’t be able to keep them formed. So it can be done, but it’s a guessing game and you will just have to take my word that the coconut flour used in these keto shrimp cakes is the best option for flavor!

Easy Paleo Low Carb Keto Shrimp Cakes