Mediterranean Shrimp Cakes with Chili Lime Dip

Introduction

These Mediterranean-inspired shrimp cakes are light, flavorful, and protein-packed. They’re made with fresh shrimp, herbs, and a touch of lemon for brightness. The cakes are pan-seared until crispy on the outside and tender inside, then paired with a zesty chili lime dip for a spicy-tangy finish. Perfect as an appetizer, light lunch, or even a main with salad or roasted veggies.

 Ingredients (makes 8–10 cakes, serves 4)

For the Shrimp Cakes:

1 lb (450 g) raw shrimp, peeled & deveined

1 large egg

¼ cup almond flour (or breadcrumbs if not low-carb)

2 tbsp grated Parmesan cheese

2 green onions, finely chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh dill (or cilantro, optional)

2 garlic cloves, minced

Zest of 1 lemon

½ tsp paprika

½ tsp cumin

Salt & black pepper, to taste

2 tbsp olive oil (for pan-frying)

For the Chili Lime Dip:

½ cup Greek yogurt (or sour cream)

2 tbsp mayonnaise

1 tbsp lime juice (fresh)

1 tsp lime zest

1 tsp chili paste or sriracha (adjust to spice level)

½ tsp garlic powder

Pinch of salt

 Instructions

Prepare shrimp:

Pat shrimp dry.

Place half the shrimp in a food processor and pulse until a paste forms.

Chop the other half into small chunks (for texture).

Mix shrimp cake mixture:

In a bowl, combine shrimp paste, chopped shrimp, egg, almond flour, Parmesan, green onions, parsley, dill, garlic, lemon zest, paprika, cumin, salt, and pepper.

Mix until just combined (don’t overmix).

Form patties:

Shape into 8–10 small cakes (about 2 ½ inches wide). Place on a plate and refrigerate for 15 minutes to firm up.

Cook shrimp cakes:

Heat olive oil in a skillet over medium heat.

Cook shrimp cakes 3–4 minutes per side until golden brown and cooked through.

Make dip:

In a bowl, whisk together Greek yogurt, mayo, lime juice, lime zest, chili paste, garlic powder, and salt. Adjust spice level to taste.

Serve:

Plate shrimp cakes with a drizzle of chili lime dip, and garnish with extra parsley or lime wedges.

 Q/A

Q: Can I bake these instead of pan-frying?
A: Yes—bake at 400°F (200°C) for 15–18 minutes, flipping halfway for even browning.

Q: Can I use frozen shrimp?
A: Yes, just thaw fully and pat dry before using to avoid excess water.

Q: What can I serve with these shrimp cakes?
A: Pair with a Greek salad, roasted zucchini, or cauliflower rice for a full Mediterranean meal.

Q: Can I make them ahead?
A: Yes, form patties and refrigerate (up to 24 hours) before cooking. You can also freeze cooked cakes for up to 2 months.

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 Tips

Texture boost: Keep some shrimp in chunks for a better bite.

Dairy-free option: Omit Parmesan and use a dairy-free yogurt for the dip.

Extra flavor: Add chopped sun-dried tomatoes or Kalamata olives to the mix.

Crispier cakes: Lightly dust patties with almond flour before pan-frying.

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 Nutrition (per serving, 2 shrimp cakes + dip)

Calories: 265 kcal

Protein: 23 g

Fat: 16 g

Carbs: 6 g (Net Carbs: ~4 g after fiber)

Fiber: 2 g

Sugar: 2 g