Cajun Shrimp Cakes with Lemon Mayo

Filling and protein-rich, these shrimp cakes are also packed with green onions, potent prebiotics that encourage better digestive health.

Click here for more shrimp recipes.

Shrimp are a source of both iodine and zinc, nutrients that help support a healthy thyroid for optimal hormone balance. To make the shrimp cakes, you can finely chop the shrimp, onions and celery – alternatively, pulse in the food processor.

Prep Time
40 min
40 min


Lemon mayo

  • ¼ cup avocado oil or olive oil mayonnaise

    1 tsp lemon zest + 1 tbsp fresh lemon juice

    ⅛ tsp raw honey

    Pinch sea salt

Shrimp cakes

  • 1¼ lb medium shrimp, peeled, deveined and tails removed, finely chopped

    3 green onions, white and light green parts, minced

    1 stalk celery, minced

    1 large egg

    3 tbsp ground flaxseeds

    2 tbsp arrowroot (TRY: Bob’s Red Mill Arrowroot Starch)

    2 tbsp coconut flour

    1 tbsp Cajun seasoning

    ¾ tsp sea salt

    ¼ tsp mustard powder

    avocado oil, for frying


1. Prepare lemon mayo: In a small bowl, combine all mayo ingredients. Cover and refrigerate. (Tip: Can be made up to 2 days ahead.)

2. Prepare shrimp cakes: In a large bowl, combine shrimp, onion, celery, egg, flaxseeds, arrowroot, coconut flour, Cajun seasoning, salt and mustard powder. Using a ¼-cup measure, portion shrimp mixture into 8 to 10 balls; form into patties.

3. In a large skillet on medium, add just enough oil to cover bottom, about 1/16 inch. Working in batches, cook shrimp cakes for 2 to 3 minutes per side, until golden and cooked through. Serve with lemon mayo.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 302
  • Carbohydrate Content 9 g
  • Cholesterol Content 231 mg
  • Fat Content 19 g
  • Fiber Content 3 g
  • Protein Content 25 g
  • Saturated Fat Content 3 g
  • Sodium Content 587 mg
  • Sugar Content 1 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 4 g