Easy Baked Shrimp Cakes

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.

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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

• Salmon Quiche
• Easy Salmon Bean Salad
• Teriyaki glazed salmon

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! 

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4.97 from 59 votes

Easy baked shrimp cakes

By: Min | MJ and Hungryman

Super juicy and tender, these baked Asian shrimp cakes are baby and kid-friendly! Of course, the adults can enjoy them too.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 cakes

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Equipment

• Sheet Pan
• Parchment Paper

Ingredients 

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• ▢ 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

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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

Calories: 50kcal | Carbohydrates: 1g | Protein: 7g | Fat: 2g | Sodium: 31mg

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