Super juicy and tender, these baked shrimp cakes are baby and kid-friendly! Of course, the adults can enjoy them too. Make extra so there’s enough for everyone! You’ll love how easy these shrimp cakes are to make with only a handful of ingredients.
We are HUGE lovers of shrimp. They are delicious, yes. But what I really appreciate is how EASY it is to cook them. Because ya know, sometimes cooking fish at home can feel…a bit intimidating.
Of course, you can do all kinds of fancy things with shrimp (Shrimp and Tofu Pad Thai, Vietnamese BBQ Shrimp noodle Bowl) But most of the time, I simply cook in a pan with some oil or butter and seasonings and serve with some vegetables and pasta or cooked grains. Get in my belly!
Why Serve Seafood to your Baby
First of all, it’s a great source of protein, iron, calcium, and omega 3 (DHA), which is super important for your baby and child’s developing brain, nervous system, and vision. It’s also a great source of many vitamins and minerals, such as potassium, vitamin D, iodine, and zinc.
Secondly, it’s one of the top allergens. And while the recommendations in the past have been to wait until your baby’s immune system is more developed to introduce allergens, that’s no longer the case today.
The current recommendation is to introduce the top allergens early and often (not earlier than 4 months) to help prevent the development of allergic diseases such as asthma and eczema.
If your child is at increased risk for allergies, then most definitely consult with your pediatrician first to come up with a best course of action.
If you’d like to learn more, check out this post – veggie-loaded egg pancake.
For more information on the best and safest choices for seafood as well as the recommended portion size for kids, check out this post: Omega-3 Fatty Acids for Mom and Baby
Fresh vs. Frozen Shrimp
I personally buy a big frozen bag of shrimp from Costco that had been peeled and deveined. It’s just so convenient because I can just pull them out whenever I’m in need of a quick meal.
But I know some people prefer to buy fresh at the store, and that’s perfectly fine too, of course. Do note that they were most likely frozen and thawed. So if you do purchase from the counter, be sure to cook it within a day or two.
Ingredients
- Shrimp: Fresh or frozen
- Tofu: Firm. don’t use the soft variety as the cakes won’t hold together well.
- Vegetables: feel free to use whatever you have on hand. Just be sure to chop them finely.
- Egg: this recipe doesn’t require eggs. But, if your child isn’t allergic, try coating the cakes on both sides in whisked egg. It adds extra moisture, richness, and nutrition to the cakes while imparting a lovely golden color. Again, it’s not absolutely necessary.
Dietitian’s Tips
If you’re doing baby led weaning, offering a fully-cooked big piece of shrimp for your baby to hold and suck on is a great way to introduce seafood. But if you’re really anxious about choking and are looking for alternatives, look no further!
Now, there is another top allergen in this recipe, tofu. So you may want to test for it prior to trying these cakes. That way, if your baby does have a reaction, you’ll know which ingredient is the culprit.
And if you’re curious about my stance on soy and whether or not it’s safe for babies, read this post – what’s the best milk for toddlers?
Why I added tofu in this recipe is because it’s a great source of many of the key nutrients during the early years – iron, protein, calcium, and zinc. It’s also what makes these cakes super tender and moist!
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. I like to use the flash freeze method.
Other Baby-Friendly Seafood Recipes
Did you make this baby and toddler-friendly Asian Shrimp Tofu Cakes? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
Asian Shrimp Tofu Cakes
Ingredients
- 150 grams (1/3 pound) raw shrimp, peeled and deveined
- 150 grams (5 ounces ) firm tofu
- 90 grams (about 3/4 cup) finely chopped vegetables of choice (I used onion, red bell pepper, carrots), see note
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil (optional)
- 1 egg (optional), whisked
Instructions
- Preheat oven to 400 degrees Farenheit. Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.
- Add shrimp and tofu to food processor and pulse until ground and forms a thick white paste.
- Transfer to a bowl and combine with the rest of the ingredients. Shape into 6 even-sized cakes.
- Optional: Dip cakes into the dish with the whisked egg. Make sure to coat both sides.
- Transfer to prepared baking sheet and bake for 15-20 minutes, flipping once halfway through.
Notes
- Shrimp: Fresh or frozen
- Tofu: Firm. don't use the soft variety as the cakes won't hold together well.
- Vegetables: feel free to use whatever you have on hand. Just be sure to chop them finely.
- Egg: this recipe doesn't require eggs. But, if your child isn't allergic, try coating the cakes on both sides in whisked egg. It adds extra moisture, richness, and nutrition to the cakes while imparting a lovely golden color. Again, it's not absolutely necessary.
Nutrition
Looking for more baby-friendly recipes that the entire family can enjoy? My ecookbooks are packed with quick and easy, veggie-forward, freezer-friendly recipes!
Hi Min, can I substitute firm tofu with soft tofu?
HI! No it needs to be firm otherwise the batter will be too wet