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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.
Course Appetizer, Dinner, lunch, Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cakes
Calories 50kcal


  • 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


  • 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.


  • 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.


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