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These shrimp cakes are soft, easy to chew, and perfect for babies and toddlers while still being delicious enough for the whole family. Made with simple ingredients and baked instead of fried, they’re a fuss-free way to serve shrimp in a nourishing, kid-friendly form.
Why You’ll Love These Shrimp Cakes
- Made with simple, wholesome ingredients – Just real shrimp, protein-rich tofu, and everyday flavor boosters. Nothing complicated.
- Baked instead of fried (less mess, still golden!) – You get lightly crisp edges without standing over the stove. Easy cleanup with the same delicious texture.
- Perfect for meal prep or busy weeknights – Prep ahead and reheat with ease. They are just as good the next day.
- Easy to customize with herbs, spices, or sauces – Add lemon, Old Bay, or your favorite dipping sauce to change the flavor profile.
- Freezer-friendly – Make a double batch and freeze for a stress-free dinner later.
“What an easy and tasty recipe! My baby loved these!
Thank you for sharing such amazing recipes!” – Ashley
As a pediatric dietitian, I’m always looking for simple ways to make nutrient-dense foods easier for kids to eat. These baked shrimp cakes are soft, protein-rich, and easy to enjoy for all ages.
Unlike traditional shrimp cakes, there’s no breadcrumbs or mayo here. Instead, firm tofu keeps them moist, tender, and perfectly soft for babies and toddlers while still being delicious for adults. Bake or air fry, freeze for later!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Shrimp – Fresh or frozen both work well. Just make sure they’re peeled, deveined, and fully thawed, if using frozen.
- Tofu – Use firm tofu for these shrimp patties. Softer varieties contain too much moisture and can prevent the cakes from holding together.
- Vegetables – You can use a variety of finely chopped vegetables in these shrimp cakes. I like to use red bell peppers, carrots, and onions. Chop them small so they blend easily into the shrimp patties and help the cakes hold their shape
- Egg (Optional) – These shrimp cakes do not require egg, but if your child is not allergic, you can lightly coat the shrimp patties in whisked egg before baking. This adds extra moisture and richness while helping the outside turn beautifully golden. It is completely optional, but it can enhance both texture and color.
Everything you need to know about: Shrimp for babies and Tofu for Babies.
Variations
If you want to switch things up, here are easy ways to customize:
- Lemon Herb Shrimp Cakes – Add lemon zest and chopped parsley.
- Spicy Version – Stir in sriracha or red pepper flakes.
- Old Bay Style – Add ½–1 teaspoon Old Bay seasoning.
- Air Fryer Method – Cook at 375°F for about 8–10 minutes, flipping halfway.
How to Make Salmon Cakes
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Finely chop the vegetables using a food processor (or by hand if you prefer or prep ahead).
Step 2: Add the tofu, shrimp, garlic, ginger, and sesame oil to the food processor. Pulse until a thick paste forms. Don’t overprocess! it’s totally fine to see small tofu chunks. If you had prepped the veggies in advance, fold it in here.
Step 3: Scoop and form into 8 small patties and place on the prepared baking sheet.
Step 4: Transfer to prepared baking sheet and bake for 15-20 minutes, flipping once halfway through.
Air Fryer Shrimp Cakes
If you prefer the air fryer, here’s how to make it!
- Preheat air fryer to 375°F.
- Lightly spray basket.
- Arrange cakes in a single layer (don’t overcrowd).
- Cook 8–10 minutes, flipping halfway through.
- Lightly spray tops with oil for better browning.
Air frying gives a slightly firmer exterior while keeping the inside tender.
Serving Suggestions
For Babies (6+ Months)
- Cut into strips if needed
- Serve alongside soft veggies or fruit (pictured: avocado rolled in hemp seeds)
- Offer plain or with a very thin yogurt spread
Because these are baked and soft, they’re easier to manage than crisp pan-fried versions.
For Toddlers
- Add to a lunchbox once cooled. Here are more easy lunchbox ideas for kids.
- Serve with rice (try this Korean Multigrain rice) and a familiar veggie
- Offer with a dip for more engagement
Make It a Full Meal (Balanced Plate Ideas)
To round things out:
- Protein: shrimp cakes
- Grain: rice, quinoa, noodles, or a small roll
- Vegetable: roasted carrots, zucchini, broccoli, peas, sweet potatoes
- Healthy fat: avocado slices (or mashed and spread on top) or drizzle of olive oil
Dietitian’s Tips
Tofu is another top allergen to be aware of in these shrimp cakes. If you are serving them to a baby for the first time, consider offering tofu separately beforehand. That way, if a reaction occurs, you can more easily identify the ingredient.
If you are wondering whether soy is safe for babies and toddlers, I share a full breakdown in my post on the best milk for toddlers.
I intentionally added tofu to these shrimp patties because it provides important nutrients for growing children, including iron, protein, calcium, and zinc. It also plays a key role in the texture, helping these baked shrimp cakes stay tender and moist without relying on heavy fillers.
Shrimp Cakes FAQs
Raw, peeled, and deveined shrimp work best. Fresh or frozen (fully thawed and patted dry) both work well.
Yes! Heat a thin layer of oil in a skillet over medium heat and cook 3–4 minutes per side until golden brown and cooked through.
You can also air fry. See the instructions in the variations above.
The center should be opaque and firm. Internal temperature should reach 145°F.
Refrigerate for up to 4 days or freeze for up to 3 months. I like to use the flash freeze method. See how to safely store leftovers to learn how!
More Seafood recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Easy baked shrimp 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°F (200°C). Grease or line a baking sheet with parchment paper (or silicone mat) and set aside.
- Finely chop the vegetables using a food processor (or by hand if you prefer or prep ahead).
- Add the tofu, shrimp, garlic, ginger, and sesame oil to the food processor. Pulse until a thick paste forms. Don’t overprocess! it’s totally fine to see small tofu chunks. If you had prepped the veggies in advance, fold it in here.
- Scoop and form into 8 small patties and place on the prepared baking sheet.
- 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.
What’s the cook time and temperature of using airfryer?
Do the shrimp need to be cooked before putting them in the food processer or will they simply cook when baking/frying the patty?
No it should be raw! and yes will cook when baked!
Trying to use this recipe to get in as many of the big 9 allergens as possible to continue offering them in meal rotations. Any thoughts about adding salmon to these and, if so, how would you recommend? Love all your recipes!
Hi Devon! I would just swap out shrimp with salmon and follow exactly. You can also try my mini baked salmon patties too!
I’ve also started adding sesame seeds and it works great! Good to cover another allergen!
Hi Min, can I pan-fry this on the stove?
Sure!
Baby loves it
Love the tofu in these. I keep in freezer and steam in microwave Anyday dish. My 8m old loves them.
MJ has Bittman simplicity and flavor, but uniquely kid -friendly. Best recipe developer I’ve found as a new mom!
Aww thank you so much! Means a lot. truly!
These just came out of the oven and look great. I didn’t get them ready in time for dinner, so wondering the best way to reheat? Thanks for all your clever ideas!
HI! I would reheat at 350F for 5 minutes or so until warmed through or microwave
Thanks for this recipe. This was a huge hit with my baby. He devoured them. So now I want to make a big batch.
Question, do you freeze them before cooking or after cooking please?
Thank you
Yay!! I freeze after!