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Mini Shrimp Cakes with Chili Cumin Mayo

24 mini shrimp cakes


Low Sodium No Added Sugars

Nutritional Facts Per Serving

3.9 g
1.2 g
1.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 44
  • Fat 2.5 g
    • Saturated   0.4 g
    • + Trans 
  • Cholesterol 42 mg
  • Sodium   81 mg
  • Carbohydrate 1.2 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 3.9 g
    • Vitamin A 2 %
    • Vitamin C 2 %
    • Calcium 1 %
    • Iron 5 %


Combine mayonnaise ingredients in a bowl; cover and store in the fridge until needed. Place the shrimp in a food processor and pulse until finely chopped; do not puree. Transfer to a bowl; mix in remaining shrimp cake ingredients, except the bread crumbs.

Place the bread crumbs in a wide, shallow-sided dish. Line a baking tray with parchment. Dampen your hands lightly with cold water. Shape a heaping Tbsp. of the shrimp mixture
into a ball. Coast in the crumbs and form into a cake about 1-inch wide. Place on the prepared tray. Repeat with the remaining shrimp mixture.

Place a large, non-stick skillet over medium heat. Add enough oil to lightly coat the bottom of the pan. Cook the
shrimp cakes 3 to 4 minutes per side; until golden and well heated through. Set on a serving tray, top each cake
with a small spoon of the mayo. Garnish, if desired with thin slice or 2 of green onion or chive.

Serving Suggestions

Make these savoury cakes part of an appetizer party by serving them with some of the many other little bites found in our website recipe collection, such as Crab and Shrimp Canapes, Grilled Chicken Skewers with Peanut Sauce, Caramelized Onion and Cambozola Cheese Crostini and Mixed Mushroom and Goat Cheese Tarts.

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