These easy baked shrimp cakes are a great way to introduce shrimp (prawns) to babies. They're baby led weaning and toddler friendly, but also delicious for the whole family.
This post has been written and medically reviewed by Kaleigh McMordie, MCN, RDN (Registered Dietitian Nutritionist).
Shrimp, or prawns, can be one of the more difficult foods to introduce to babies because they tend to be small, rubbery, and round - not ideal, especially for baby led weaning. But you still want shrimp in baby's diet if possible, because shellfish is a common allergen, and early introduction seems to be preventative against the development of food allergies. One solution is to finely mince the shrimp and serve it in a soft, moist shrimp cake so that you eliminate the risk of choking on a round, firm bite of shrimp.
Read more: How to Serve Shrimp for Baby Led Weaning
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Why You'll Love These Baked Shrimp Cakes for Baby
These shrimp cakes are great for offering shellfish to your little one!
- They help you keep nutritious shellfish in baby's diet in a baby led weaning or finger food friendly form that reduces choking risk.
- They're easy to make with simple ingredients, and get baked all at once so you don't have to stand and pan-fry them at the stove.
- They are make-ahead and freezer friendly.
- They are delicious! While baby friendly, these shrimp cakes are perfect for the whole family. I love to throw a couple on top of a salad for lunch.
Ingredients
- Shrimp - Make sure they are raw, not cooked. Buying already peeled, deveined shrimp makes these go much quicker!
- Bread crumbs - To help keep the shrimp cakes moist and tender. Use panko, homemade bread crumbs, gluten-free, whatever you have on hand!
- Egg - The egg helps bind and add a little moisture. Shrimp are naturally great binders, though, so you can leave it out for egg allergies.
- Red bell pepper - You can also use yellow or orange pepper
- Fresh Parsley
- Green onion or chives
- Dijon mustard
- Lemon juice
- Spices - Garlic powder, pepper, and paprika
Helpful Equipment: Food processor, sharp knife, 3 tablespoon cookie scoop, baking sheet, parchment or a silicone baking mat
Step By Step Instructions
Find the printable recipe with full instructions and amounts by scrolling to the recipe card at the bottom of the page.
- Place raw peeled, deveined shrimp in the bowl of a food processor. Pulse a few times to break up into chunks but don't finely chop them or puree smooth.
- Add the remaining ingredients and pulse a few more times to finely chop the shrimp and peppers. Again, you don't want the mixture fully pureed.
- Using a 3-tbsp scoop, scoop the mixture onto a baking sheet lined with parchment or a silicone baking mat. Use wet hands to flatten into a cake or patty shape.
- Bake at 400°F for 9-12 minutes. For a little more browning on the top, broil for 1 minute before removing from the oven.
Tip: Add flavor with a sauce! I served these with my Roasted Red Pepper Sauce. You could also try dill yogurt sauce or another favorite sauce.
Tips and Recipes Variations
- You don't want the shrimp or the entire mixture pureed into a homogenous mixture. Use small pulses to chop everything finely. It will help to already have the pepper, parsley and green onion chopped into somewhat small pieces first.
- You can pan fry these shrimp cakes if you'd like. Heat a skillet over medium heat and add a small amount of oil, just to coat the bottom. Add shrimp cakes in batches, cooking 3-4 minutes per side or until cooked through.
- Egg free: Simply leave the egg out. They should still bind just fine!
- Gluten free: Use your favorite GF bread crumbs. Or make your own using GF bread by pulsing a piece of stale bread in the food processor to form crumbs.
- Change up the flavors with any herbs or spices you want. For a traditional crab cake type of flavor, you can add ¼ to ½ teaspoon of Old Bay seasoning (but be aware that it is high in salt if you're making these for baby). Or try adding fresh cilantro and jalapeño, or fresh dill or basil.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for up to 1 hour before reheating.
You have several options for reheating. I recommend heating in a skillet on the stove over medium heat, flipping once (add a splash of water and cover with a lid to keep them moist) until warmed through; or in the air fryer on the lowest setting. You can also heat them in the oven at 350°F for a few minutes, or just serve them cold!
How To Serve To Babies 6 Months and Up
For baby led weaning babies 6 months and up, cut shrimp cakes into strips the width of 1-2 adult fingers. This shape is easiest for little hands without a pincer grasp to pick up. Once baby develops a pincer grasp (usually around 9-10 months) you can cut into small pieces about the size of your fingernail. For toddlers, you can continue serving in either way mentioned above, or offer a whole cake to encourage taking small bites.
More Baby-Friendly Seafood Recipes
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Baked Shrimp Cakes
These easy baked shrimp cakes are a great way to introduce shrimp (prawns) to babies. They're baby led weaning and toddler friendly, but also delicious for the whole family.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 cakes 1x
- Category: main dish
- Method: baked
- Cuisine: seafood
Ingredients
- ½ lb raw shrimp, peeled and deveined
- 3 tbsp bread crumbs or panko
- 2 tbsp diced red bell pepper
- 1 tbsp fresh parsley
- 1 tbsp chopped green onion
- 1 tsp dijon mustard
- 1 tbsp freshly squeezed lemon juice
- ½ egg, lightly beaten
- ¼ tsp each garlic powder, black pepper and paprika
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment or a silicone baking mat.
- In a food processor, pulse the shrimp just to break it up, but don't finely chop or puree it.
- Add the remaining ingredients and pulse until everything is finely chopped and mixed, but not pureed or a smooth mixture.
- Using a 3 tablespoon cookie scoop, scoop onto the prepared baking sheet. Use wet hands to flatten into cakes or patties.
- Bake for 9-12 minutes, or until cooked through. For a little extra browning on top, broil for an additional minute.
Notes
- You don't want the shrimp or the entire mixture pureed into a homogenous mixture. Use small pulses to chop everything finely. It will help to already have the pepper, parsley and green onion chopped into somewhat small pieces first.
- You can pan fry these shrimp cakes if you'd like. Heat a skillet over medium heat and add a small amount of oil, just to coat the bottom. Add shrimp cakes in batches, cooking 3-4 minutes per side or until cooked through.
- Egg free: Simply leave the egg out. They should still bind just fine!
- Gluten free: Use your favorite GF bread crumbs. Or make your own using GF bread by pulsing a piece of stale bread in the food processor to form crumbs.
- Change up the flavors with any herbs or spices you want. For a traditional crab cake type of flavor, you can add ¼ to ½ teaspoon of Old Bay seasoning (but be aware that it is high in salt if you're making these for baby). Or try adding fresh cilantro and jalapeño, or fresh dill or basil.
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