Rock Shrimp Cakes Recipe

Name: Rock Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound rock shrimp or shelled and deveined medium shrimp, finely chopped; 1/2 teaspoon finely grated orange zest; 1/2 teaspoon finely grated lime zest; 1 1/2 teaspoons finely grated lemon zest; Salt and freshly ground pepper; 1/4 cup all-purpose flour, for dusting; 2 large eggs, lightly beaten; 2 cups finely chopped kataifi; 1/2 cup heavy cream; 1 tablespoon fresh lemon juice; 1 tablespoon minced chives; Vegetable oil, for frying

Servings: persons

1/2 pound rock shrimp or shelled and deveined medium shrimp, finely chopped
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated lime zest
1 1/2 teaspoons finely grated lemon zest
Salt and freshly ground pepper
1/4 cup all-purpose flour, for dusting
2 large eggs, lightly beaten
2 cups finely chopped kataifi
1/2 cup heavy cream
1 tablespoon fresh lemon juice
1 tablespoon minced chives
Vegetable oil, for frying

1
In a bowl, mix the shrimp with the orange zest, lime zest and 1/2 teaspoon of the lemon zest.
2
Stir in 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
3
Cover and refrigerate until chilled, about 30 minutes.
4
Put the flour, eggs and kataifi in separate bowls.
5
Divide the shrimp mixture in half.
6
Using lightly oiled hands, shape each half into twelve 1/3-inch-thick cakes.
7
Dip each shrimp cake in the flour and shake off the excess.
8
Dip the cakes in the egg, then coat with kataifi.
9
Transfer to a plate and refrigerate until ready to fry.
10
In a medium bowl, whip the cream until firm.
11
Stir in the lemon juice, chives and the remaining 1 teaspoon of lemon zest.
12
Season with salt and pepper.
13
Preheat the oven to 300.
14
In a large skillet, heat 1/4 inch of vegetable oil until shimmering.
15
Add 6 to 8 shrimp cakes and fry over moderately high heat until browned and crisp, about 2 minutes per side; lower the heat to moderate if the oil gets too hot.
16
Transfer the cakes to a baking sheet and keep warm in the oven.
17
Repeat the process with the remaining shrimp cakes, adding more oil to the skillet as needed.
18
Arrange the shrimp cakes on a warm platter and top each one with a small spoonful of the lemon whipped cream.
19
Serve the cakes hot or warm.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound rock shrimp or shelled and deveined medium shrimp, finely chopped, 1/2 teaspoon finely grated orange zest, 1/2 teaspoon finely grated lime zest, 1 1/2 teaspoons finely grated lemon zest, and more.

Yes, Rock Shrimp Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rock Shrimp Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions