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!
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.
Everything you need to know about: Shrimp and Tofu for Babies
Dietitian's Tips
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!
Easy baked shrimp cakes
Equipment
Ingredients
- 150 grams (⅓ pound) raw shrimp, peeled and deveined
- 150 grams (5 ounces ) firm tofu
- 90 grams (about ¾ cup) finely chopped vegetables of choice (I used onion, red bell pepper, carrots), see note
- ½ teaspoon garlic powder
- ½ 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.
Chrissy says
Could these be made with cooked shrimp, like cocktail shrimp? Thanks as always!
Min says
Hi! I haven't tried but I want to say the texture would turn out tougher as it's already cooked
Ashley says
What an easy and tasty recipe! My baby loved these!
Thank you for sharing such amazing recipes!
Min says
Woohoo! So happy to hear that these cakes were a hit! You're welcome 😉
Sun says
My baby LOVE this one! However I don't want to feed him shrimp everyday. Can I substitute shrimp with other meat? Will the cook time different than this one?
Min says
So glad to hear! I haven't tried but perhaps you can try using salmon
DD says
Hi! If we have a soy allergy and decide to go with sweet potato as a substitute for tofu as you’d suggested, would you recommend cooking (perhaps roasting until soft?) the sweet potato first before adding it into food processor with the shrimp?
Every single recipe I’ve tried from your blog has been a hit with my kid! Excited to try this one!
Jess R. says
Hello! This recipe is so simple and looks so delicious for my LO. Just wondering, would I need to press the tofu first?
Min says
Hi! No need!
Bomy Kim says
What a great recipe! My son wasnt eating shrimp, but turned out turning it into a paste with this recipe did the trick! Have you tried freezing the cooked leftovers? Im wondering if I can freeze for future meals. Thank you!
Min says
So happy to hear! Yes! They freeze beautifully! I like to flash freeze so they don't all get stuck together and I can just pull one out at a time. Check out my "how to store leftovers" post for more info 😉
Jacqueline Keeso says
Thank you SO MUCH for your website. It's absolutely been a dream resource for my little gal who is dairy free and egg free. Really appreciate your work!
Is there an ingredient you'd suggest if we also have a soy allergy? So no tofu yet.
Min says
I'm so glad! Try with mashed sweet potatoes or other winter squash
Ellyz says
Hi Min, can I substitute firm tofu with soft tofu?
Min says
HI! No it needs to be firm otherwise the batter will be too wet