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–+ servings
Baked Shrimp Cakes

Baked Shrimp Cakes: Healthy, Tasty Treats for Little Hands

Baked Shrimp Cakes are a delicious and nutritious choice for little hands, making a great introduction to shellfish.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 cakes
Course: Appetizer
Cuisine: Seafood
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cakes
  • 0.5 lb Raw Shrimp Finely minced
  • 3 tbsp Breadcrumbs Can substitute with crushed crackers
  • 1 Egg Flax egg for vegan option
  • 1 tsp Garlic Minced
  • 1 tbsp Dill Fresh or 1 tsp dried
  • 0.25 tsp Salt Omit for babies under 1 year
  • 1 tbsp Olive Oil For greasing
Optional Dipping Sauce
  • Yogurt Sauce Mix yogurt with dill
  • Avocado Mash Nutrient-rich addition

Equipment

  • food processor
  • Baking Sheet
  • Parchment paper
  • cookie scoop
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare a baking sheet with parchment paper or a silicone mat.
  2. In a food processor, pulse the raw shrimp until finely chopped and transfer to a mixing bowl.
  3. Add breadcrumbs, the egg, minced garlic, dill, and salt to the shrimp, and mix until well combined.
  4. Form the mixture into small cakes using a cookie scoop and place them on the baking sheet.
  5. Bake for about 15 minutes, flipping the cakes halfway for even browning.
  6. Allow the cakes to cool for a few minutes before serving, cutting them into appropriate sizes.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 250mgFiber: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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