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Mini Shrimp Cakes with Ginger Butter

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  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 15 shrimp cakes
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Shrimp Cakes:

3 tablespoons vegetable olive oil

5 large button mushrooms, stemmed, chopped into 1/4-inch pieces (about 4 ounces)

2 large shallots, minced

1 medium carrot, diced into 1/4-inch pieces

1 pound extra-large shrimp, peeled and deveined

3 tablespoons plain breadcrumbs

1 large egg

Zest of 1/2 large lemon

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Ginger Butter:

1 stick unsalted butter, at room temperature

One 1/2-inch-long piece fresh gingerroot, peeled and finely grated (about 4 teaspoons)

2 teaspoons soy sauce

1/4 cup vegetable oil, plus extra as needed


  1. For the shrimp cakes: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the mushrooms, shallots and carrots. Cook, stirring frequently, until the carrots begins to soften, 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, lemon zest, salt and pepper. Pulse until combined but still chunky. Form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick, using damp hands. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
  2. For the ginger butter: Mix together the butter, ginger and soy sauce in a medium bowl, using a rubber spatula, until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1-inch in diameter. Refrigerate until firm, at least 30 minutes. When ready to serve, slice the butter into 1/4-inch-thick pieces.
  3. Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add half of the patties and cook until golden, 3 to 4 minutes per side. Cook the remaining patties, adding extra oil if needed. Serve the shrimp cakes while still warm with a slice of ginger butter on top.

Cook’s Note

Use any leftover ginger butter to top chicken or fish.