The beauty of these Shrimp Cakes lies in their simplicity and bold flavor. Sweet potatoes form the creamy base while chopped shrimp brings that coastal chew. Jalapeño, garlic, red onion, and a fragrant homemade spice blend elevate them to the next level of savory.
Crisp on the outside and melt-in-your-mouth tender inside, they’re the perfect weeknight dinner — quick, satisfying, and full of fresh herbs and spice. Serve with tangy tartar sauce and a crunchy slaw, or top a salad for a lighter option. You’ll be reaching for seconds.
Full Recipe:
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1 pound sweet potatoes
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4 tablespoons extra virgin olive oil (plus more as needed)
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4 large garlic cloves, unpeeled
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8 ounces cooked shrimp, coarsely chopped
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2/3 cup fresh cilantro, chopped
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2/3 cup finely ground breadcrumbs
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2 tablespoons finely chopped pickled or fresh jalapeños (seeds removed)
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2 tablespoons finely chopped red onion
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1 1/2 teaspoons homemade or pre-mixed spice blend (see below)
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1/2 to 1 cup all-purpose flour, for dusting
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Salt to taste
Optional homemade spice mix (yields extra):
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1/4 cup cumin seeds
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3 tablespoons black peppercorns
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1 tablespoon coriander seeds
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2 tablespoons sugar
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1 1/2 teaspoons sea salt
Quick alternative spice blend (for one batch):
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3/4 teaspoon ground cumin
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1/4 teaspoon ground black pepper
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1/4 teaspoon ground coriander
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1/4 teaspoon sugar
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1/4 teaspoon salt
Directions:
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Toast cumin seeds, peppercorns, and coriander seeds in a dry skillet over medium heat until fragrant (about 8 minutes). Cool and grind finely. Stir in sugar and salt. Use 1.5 tsp for this recipe.
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Preheat oven to 375°F (190°C).
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Pierce sweet potatoes with a fork and microwave for 15 minutes until tender. Rub garlic with 1 tbsp oil and microwave until soft. Let cool, then peel garlic. Scoop sweet potato flesh and mash with garlic until smooth.
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In a bowl, combine mashed sweet potatoes, shrimp, cilantro, breadcrumbs, jalapeños, red onion, and spice mix. Season with salt and mix well.
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Form into 6 equal patties (about 3 inches in diameter).
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Lightly flour each patty. Heat 3 tbsp oil in a skillet over medium-high heat. Sear patties in batches for about 2 minutes per side until golden brown. Add more oil if needed.
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Transfer shrimp cakes to a baking sheet and bake for 5 minutes, or until heated through.
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Serve hot with tartar sauce, lemon wedges, and coleslaw.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 489 kcal | Servings: 3 to 4 servings
A Coastal Classic with a Creative Twist: Shrimp Cakes Made with Sweet Potatoes
Shrimp cakes are one of those timeless dishes that cross borders, cultures, and culinary preferences. Whether you’re on the Southern U.S. coast, in Southeast Asia, or dining at a fusion bistro in a metropolitan city, you’re likely to come across a version of shrimp cakes on the menu. What sets this recipe apart is its use of mashed sweet potatoes in place of the usual breadcrumbs or white potatoes, creating a soft, moist interior that’s deeply satisfying, naturally sweet, and unexpectedly healthy.
In this take, the shrimp are coarsely chopped to maintain their meaty texture, while the sweet potatoes serve as both a binder and flavor enhancer. Garlic, red onion, jalapeños, and cilantro introduce complexity, and a fragrant homemade spice blend elevates the whole dish. With its minimal prep time and flexibility, this dish is perfect for both weeknight meals and special occasions.
The Origins and Inspiration Behind Shrimp Cakes
Shrimp cakes have long been a staple of coastal cuisine, particularly in regions like the American South, the Caribbean, and Southeast Asia. While crab cakes often steal the spotlight, shrimp cakes have their own charm — they’re typically easier to make, more economical, and equally delicious.
The idea of combining seafood with mashed vegetables or breadcrumbs goes back generations. In many cultures, these cakes were a way to stretch a small amount of protein into a more filling meal. This particular recipe — inspired by a version originally found in Bon Appétit magazine and adapted by Simply Recipes — brings modern flair to a traditional concept by incorporating sweet potatoes instead of the usual starches.
What’s beautiful about this version is how it balances flavor and health. The sweetness of the potatoes softens the spiciness of jalapeño and the savory notes from garlic and onion, all while enhancing the natural umami of the shrimp.
A Nutritional Powerhouse in Disguise
At first glance, these golden brown shrimp cakes might seem indulgent — and yes, they taste like a treat — but they’re also packed with nutrition. Shrimp is high in lean protein, low in calories, and rich in selenium, vitamin B12, and iodine. It’s also a good source of omega-3 fatty acids, which contribute to heart and brain health.
Sweet potatoes, the other main ingredient, are among the most nutrient-dense vegetables available. They’re high in fiber, vitamin A (in the form of beta-carotene), vitamin C, and potassium. When mashed and mixed into the cakes, they add not only moisture and flavor but also a substantial dose of fiber and slow-digesting carbohydrates.
The dish is also naturally gluten-free if you substitute the flour and breadcrumbs with gluten-free versions, making it suitable for those with dietary restrictions.
Flavor Profile: Comfort Meets Boldness
This shrimp cake recipe delivers a beautiful contrast of textures and flavors. The exterior is crisp and golden brown, thanks to a light dusting of flour and a quick pan sear. Inside, the cakes are tender and rich — the sweet potato base melts in your mouth while the shrimp provides occasional bursts of chewiness.
The jalapeños add a gentle heat that’s balanced by the sweetness of the potato, and the garlic and onion create a deeply aromatic base. Cilantro brings freshness and a touch of brightness, making each bite feel vibrant and well-rounded.
The custom spice blend used in the recipe — a mix of cumin, coriander, black pepper, sugar, and salt — adds complexity without overwhelming the other ingredients. This gives the cakes a warm, earthy backbone that pairs beautifully with any side dish or dipping sauce.
Versatile Serving Suggestions
Shrimp cakes are incredibly adaptable. You can serve them as a main dish, a starter, or even as an appetizer at a party. Here are some serving ideas to enhance your dining experience:
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Classic Style: Serve with a dollop of tartar sauce and a crunchy coleslaw on the side. A squeeze of fresh lemon juice can really bring everything to life.
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Salad Topper: Place the cakes over a bed of arugula, spinach, or mixed greens. Add avocado, sliced cherry tomatoes, and a light vinaigrette for a fresh, summery meal.
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In a Bun: Sandwich one or two cakes between a toasted brioche bun with lettuce, tomato, and spicy mayo for a seafood burger twist.
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Taco Night: Crumble the shrimp cakes into corn tortillas and top with pickled onions, slaw, and crema for an exciting taco variation.
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Brunch Favorite: Top a shrimp cake with a poached egg and a spoonful of hollandaise for a decadent brunch option.
Freezer-Friendly and Make-Ahead Approved
One of the biggest advantages of this recipe is how freezer-friendly it is. Once the cakes are cooked and cooled, you can freeze them in an airtight container or freezer bag for up to a month. When you’re ready to enjoy them again, just pop them into a preheated oven at 350°F for about five minutes or until warmed through.
This feature makes the recipe ideal for meal prep. You can double the batch on the weekend and have a quick, protein-rich meal ready in minutes during a busy workweek.
Tips for Success
While the recipe is simple and forgiving, a few tips will help you make the perfect shrimp cakes every time:
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Use cooked shrimp: Pre-cooked shrimp saves time and blends more easily with the sweet potato. If using raw shrimp, be sure to cook and cool them first.
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Handle gently: The mixture is soft due to the sweet potato, so form the patties carefully and chill for 10–15 minutes before searing to help them hold their shape.
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Don’t overcrowd the pan: Cook in batches to maintain even browning and crisp texture.
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Go light on the flour: A light dusting helps crisp the outside, but too much can create a doughy finish.
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Spice it your way: The homemade spice blend is a game-changer, but you can always use your favorite seafood seasoning or add extra chili flakes for heat.
Why This Dish Deserves a Spot in Your Weekly Rotation
In today’s fast-paced world, recipes that strike a balance between convenience, nutrition, and flavor are like culinary gold. This shrimp cake recipe does exactly that. It’s quick to prepare (most of the work happens in the mixing bowl), it’s family-friendly, and it’s versatile enough to match your mood or dietary needs.
Whether you’re serving picky eaters, impressing guests, or just feeding yourself something wholesome and comforting, these cakes tick all the right boxes.
Conclusion: Coastal Comfort with Global Appeal
Shrimp cakes with sweet potatoes offer the perfect marriage of rich seafood flavor and wholesome vegetables. They draw inspiration from coastal traditions while adding a creative spin that elevates the dish to modern culinary standards. Easy to make, highly adaptable, and deeply satisfying, this recipe is an excellent go-to for anyone looking to enjoy seafood in a new and exciting way.
You’ll love how this dish manages to be both familiar and unexpected — a coastal comfort food that’s light, fresh, and totally crave-worthy. Once you try it, don’t be surprised if it becomes a permanent fixture on your weekly meal rotation.