Shrimp, cake or patty
Common food
A shrimp cake or patty is a savory, pan-fried or deep-fried patty made from minced or chopped shrimp bound with starch, egg, and seasonings. It offers a delightful contrast of a crispy, golden-brown exterior with a tender, bouncy, and subtly sweet seafood interior. Nutritionally, it's a protein-rich option with a moderate fat content, providing a satisfying and flavorful bite.
Calorie split: 26% protein · 10% carbs · 64% fat
↓ Full nutrition💚 Why it's loved
People adore shrimp cakes for their irresistible combination of crispy texture and sweet, oceanic flavor, making them a crowd-pleasing appetizer or snack. Their versatility allows them to be served in numerous ways, from dipping sauces to slider buns, and they hold a special place in many coastal cuisines as a beloved comfort food.
⚠️ Watch-outs & how to enjoy it better
As a fried food, shrimp cakes can be high in fat and calories, and the binding ingredients may add sodium or refined carbs. They are also a common shellfish allergen. To counteract this, opt for baking or air-frying to reduce oil absorption, choose low-sodium seasonings, and always check ingredient lists for allergens if serving to others.
Key benefits
- High-quality protein source for muscle maintenance.
- Contains selenium, an important antioxidant mineral.
- Provides vitamin B12 for nerve function.
- Offers a convenient, pre-portioned protein option.
- Can be a good source of omega-3 fatty acids depending on the shrimp used.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The characteristic 'bouncy' or 'springy' texture in many Asian shrimp cakes is achieved by pounding the shrimp into a paste, which develops the proteins in a way that creates a uniquely resilient, gel-like structure.
Full nutrition (USDA data · scales with serving)
| Water | 63.5 g |
| Energy | 218 kcal |
| Protein | 13.9 g |
| Total lipid (fat) | 15.3 g |
| Carbohydrate, by difference | 5.3 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 0.66 g |
| Calcium, Ca | 63.0 mg |
| Iron, Fe | 0.65 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 243 mg |
| Potassium, K | 133 mg |
| Sodium, Na | 329 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.18 mg |
| Selenium, Se | 30.4 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.8 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 24.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 20.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 103 mg |
| Vitamin B-12 | 0.93 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 65.0 ug |
| Retinol | 65.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 2.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 54.0 ug |
| Vitamin E (alpha-tocopherol) | 2.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.40 ug |
| Vitamin K (phylloquinone) | 23.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 16:0 | 1.7 g |
| SFA 18:0 | 0.66 g |
| Fatty acids, total monounsaturated | 4.6 g |
| MUFA 16:1 | 0.07 g |
| MUFA 18:1 | 4.4 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 7.3 g |
| PUFA 18:2 | 6.2 g |
| PUFA 18:3 | 0.82 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.06 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.06 g |
| Cholesterol | 156 mg |
Amino acid profile (per 100g)
Estimated from Crustaceans, shrimp, mixed species, cooked, breaded and fried — USDA does not publish this profile for Shrimp.
| Tryptophan | 0.30 g |
| Threonine | 0.86 g |
| Isoleucine | 1.0 g |
| Leucine | 1.7 g |
| Lysine | 1.8 g |
| Methionine | 0.59 g |
| Cystine | 0.26 g |
| Phenylalanine | 0.93 g |
| Tyrosine | 0.72 g |
| Valine | 1.0 g |
| Arginine | 1.8 g |
| Histidine | 0.44 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.2 g |
| Proline | 0.83 g |
| Serine | 0.89 g |
FAQ
Are shrimp cakes healthy?
They can be part of a balanced diet. They are a good source of protein and minerals like selenium. However, the healthiness depends heavily on the cooking method (baked vs. deep-fried) and the amount of added starch, sugar, and sodium in the recipe.
How do I keep shrimp cakes from falling apart?
Ensure the shrimp mixture is well-chilled before shaping, use an appropriate binder like potato starch or panko breadcrumbs, and avoid overcrowding the pan when frying. A light dusting of flour or cornstarch before cooking can also help form a stable crust.
What is the difference between a shrimp cake and a shrimp ball?
The primary difference is shape and often cooking method. Cakes are typically pan-fried patties, while balls are spherical and are more commonly deep-fried, boiled, or steamed. The base mixture can be very similar.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.18 kcal/g · 26% calories from protein · 0.3 g fiber · 0.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.