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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Easy Baked Shrimp Cakes

    By Min On January 19, 2020, Updated May 30, 2020

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    on the top a bowl with cooked cakes, rice, and broccoli and on the bottom a close up shot of one cake

    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.

    three shrimp tofu cakes with rice and broccoli served in a white bowl

    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!

    Table of Contents
    • Ingredients
    • Dietitian's Tips
    • Storage
    • Other Baby-Friendly Seafood Recipes
    • Easy baked shrimp cakes

    Ingredients

    all the ingredients laid out on a white background
    • 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! 

    a close up shot of cooked shrimp tofu cakes on parchment paper

    Easy baked shrimp cakes

    Super juicy and tender, these baked Asian shrimp cakes are baby and kid-friendly! Of course, the adults can enjoy them too.
    4.96 from 42 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 cakes
    Author: Min | MJ and Hungryman

    Equipment

    • Sheet Pan
    • Parchment Paper

    Ingredients

    • 150 grams (â…“ 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.

    Nutrition

    Calories: 50kcal | Carbohydrates: 1g | Protein: 7g | Fat: 2g | Sodium: 31mg
    Course Appetizer, Dinner, lunch, Side Dish
    Cuisine Asian
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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      Favorite Cheese Quesadilla Recipe
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      Easy Ricotta Pesto (Creamy and Versatile)
    • Baked biscuits with toddler's hand grabbing one.
      Healthy Teething Biscuits

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Chrissy says

      March 22, 2023 at 9:53 pm

      4 stars
      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!

      Reply
      • Min says

        March 24, 2023 at 8:59 am

        HI! I would reheat at 350F for 5 minutes or so until warmed through or microwave

        Reply
    2. Jo says

      March 18, 2023 at 5:58 pm

      5 stars
      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

      Reply
      • Min says

        March 19, 2023 at 7:52 am

        Yay!! I freeze after!

        Reply
    3. S says

      March 05, 2023 at 10:51 am

      My freezer is full of food made from your recipes, thank you so much for them, I can't wait to try this one!

      One question - if I am using frozen shrimp, do I need to defrost them before using in the recipe?

      Reply
      • Min says

        March 06, 2023 at 5:32 am

        Oh I'm so glad to hear that! Yes you'll need to thaw first! Hope you enjoy this recipe as well :).

        Reply
    4. Alyssa says

      January 19, 2023 at 8:40 am

      Do you think I could pre-make the mixture during the day (while baby is at daycare), cover and put in fridge, and just cook it at dinner time (same day)? Or will it not last?

      Reply
      • Min says

        January 19, 2023 at 7:06 pm

        You can!

        Reply
    5. Chrissy says

      November 07, 2022 at 12:54 am

      Could these be made with cooked shrimp, like cocktail shrimp? Thanks as always!

      Reply
      • Min says

        November 09, 2022 at 12:25 pm

        Hi! I haven't tried but I want to say the texture would turn out tougher as it's already cooked

        Reply
    6. Ashley says

      October 05, 2022 at 8:55 pm

      5 stars
      What an easy and tasty recipe! My baby loved these!
      Thank you for sharing such amazing recipes!

      Reply
      • Min says

        October 06, 2022 at 11:28 am

        Woohoo! So happy to hear that these cakes were a hit! You're welcome 😉

        Reply
    7. Sun says

      April 19, 2022 at 10:46 am

      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?

      Reply
      • Min says

        April 19, 2022 at 3:14 pm

        So glad to hear! I haven't tried but perhaps you can try using salmon

        Reply
    8. DD says

      January 15, 2022 at 10:13 pm

      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!

      Reply
    9. Jess R. says

      December 12, 2021 at 6:18 pm

      4 stars
      Hello! This recipe is so simple and looks so delicious for my LO. Just wondering, would I need to press the tofu first?

      Reply
      • Min says

        December 12, 2021 at 6:47 pm

        Hi! No need!

        Reply
    10. Bomy Kim says

      October 08, 2021 at 6:00 pm

      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!

      Reply
      • Min says

        October 09, 2021 at 6:17 am

        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 😉

        Reply
    11. Jacqueline Keeso says

      August 18, 2021 at 3:17 pm

      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.

      Reply
      • Min says

        August 22, 2021 at 8:47 pm

        I'm so glad! Try with mashed sweet potatoes or other winter squash

        Reply
    12. Ellyz says

      February 03, 2020 at 9:27 pm

      Hi Min, can I substitute firm tofu with soft tofu?

      Reply
      • Min says

        February 04, 2020 at 2:40 pm

        HI! No it needs to be firm otherwise the batter will be too wet

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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