Shrimp and Potato Cakes Recipe

Name: Shrimp and Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Idaho potatoes; 1/2 cup white onion, diced; 1/4 cup chopped chives; 1/2 pound baby shrimp; 1 egg beaten; 2 gloves garlic, minced; 1 teaspoon blackening spice; 1 lime, juiced; Pinch salt and freshly ground black pepper; 1 cup all-purpose flour; 1 cup canola oil, for frying

Servings: persons

1
Lemon aioli or Thousand Island dressing, for serving
2
Peel and grate the potatoes into a large bowl.
3
Add all the other ingredients, except the flour and oil, and combine well.
4
Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly.
5
Refrigerate for 15 minutes for the flavors to meld.
6
Remove from refrigerator and slowly add the flour, mixing well.
7
Heat a large skillet over medium heat and add the oil.
8
Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes.
9
Cook for approximately 2 to 3 minutes on each side.
10
Remove to paper towels to absorb the excess oil.
11
Continue this method until all the potato mixture is used.
12
Transfer to a serving platter and serve immediately while hot.
13
Serve with lemon aioli or Thousand Island dressing on the side.

883

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.

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 11 ingredients. The key ingredients include: 3 large Idaho potatoes, 1/2 cup white onion, diced, 1/4 cup chopped chives, 1/2 pound baby shrimp, and more.

Yes, Shrimp and Potato 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!

Shrimp and Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions