Laughing Bird Shrimp Cakes

Very easy, very good!
Course Appetizer, Main Dish
Cuisine Seafood
Servings 24 cakes


  • 1 lb. Laughing Bird shrimp You can substitute fresh southern atlantic shrimp.
  • 1/4 cup fresh parsley
  • 1/4 of a small sweet red pepper
  • 2 scallions cut into chunks
  • 1 stalk small celery diced fine
  • 1 tsp lemon zest
  • 3 large eggs
  • 2 1/2 cups unseasoned breadcrumbs
  • drizzle extra virgin olive oil
  • salt and pepper to taste


  • Combine parsley, scallion, and red pepper in a food processor, chop until fine. Remove to mixing bowl.
  • Add shrimp to the food processor, chop till they become a paste.
  • Add shrimp to the mixing bowl, along with the celery, zest, eggs, and 2 cups of the bread crumbs, mix well.
  • Pile the remaining bread crumbs in a flat dish. Start forming the shrimp mixture into small balls, about the size of a golf ball, pat flat into cakes, then coat each side in the remaining bread crumbs.
  • Coat a sauté pan with extra virgin olive oil, and place over medium to medium high heat. Sauté the shrimp cakes approximately a minute to a minute and a half on each side.
  • Remove from heat to paper towel to remove any excess oil. Serve hot or cold, with a shrimp cocktail sauce, a remoulade sauce or a vinaigrette of oil, lemon, and fresh basil.


If you like some heat add some red pepper flakes!
Tried this recipe?Let us know how it was!