Keto Shrimp & Pepper Cakes

If you’re craving something savory, crispy on the outside, juicy on the inside, and packed with flavor—Keto Shrimp & Pepper Cakes might just become your new favorite. These little cakes are a protein-packed, veggie-loaded answer to your seafood snack cravings, and they fit perfectly into a low-carb lifestyle.

What makes them special? They’re made with real shrimp (no fillers), colorful bell peppers for flavor and crunch, and just the right blend of seasonings to give them a zesty, pan-fried perfection. Great as an appetizer, light lunch, or even as part of a keto seafood platter.

And best of all? No breadcrumbs or flour required. Just clean ingredients, big flavor, and a golden crisp.

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Why You’ll Love This Recipe

These shrimp & pepper cakes are everything a keto recipe should be:

• ✅ Low in carbs, high in protein and healthy fats
• ✅ Quick to make and easy to prep in advance
• ✅ Versatile—great as snacks, lunch, or part of dinner
• ✅ Freezer-friendly
• ✅ Packed with flavor and texture

Unlike traditional seafood cakes, these don’t rely on breadcrumbs or starch to hold them together. They’re clean, colorful, and perfect for anyone following a keto or low-carb lifestyle.

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My Personal Experience

The first time I made these, I was trying to recreate something I had on a beach trip—crispy shrimp patties served with a spicy aioli. But that version was obviously loaded with breadcrumbs and deep-fried.

So, I experimented in my kitchen to make a keto-friendly version that still had that texture and flavor—and wow, did it work. The combination of shrimp and finely chopped bell peppers gave it both sweetness and crunch, and pan-frying brought out that golden, crispy edge we all love. Now I make a batch almost every week and freeze extras for quick meals.

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Required Equipment

🔪 Sharp Knife & Cutting Board

To finely chop the shrimp and peppers—this helps everything hold together without a blender.

🥣 Mixing Bowl

You’ll need a medium mixing bowl to combine all ingredients evenly.

🥄 Measuring Spoons

For spices and almond flour—accuracy matters, especially for seasoning.

🍳 Non-stick Skillet or Frying Pan

Essential for getting that golden brown crust without sticking. I prefer using one with a wide surface so I can cook multiple cakes at once.

🥄 Spatula

To flip the cakes without breaking them—especially useful when they’re still hot and delicate.

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Ingredients & Substitutions

• 1/2 lb (225g) raw shrimp, peeled and deveined
  Shrimp adds lean protein and a slightly sweet, briny flavor. Chop it finely for the best texture. Substitute: Cooked crab meat or canned tuna can work in a pinch.
• 1/3 cup finely chopped bell peppers (red or yellow)
  Adds color, crunch, and a hint of sweetness. Substitute: Zucchini (well-drained) or celery if you want less sweetness.
• 1 large egg
  Binds everything together.
• 1/4 cup almond flour
  Helps with structure and keeps things low-carb. Substitute: Crushed pork rinds or coconut flour (use just 2 tbsp if subbing).
• 2 tbsp mayonnaise
  Adds moisture and fat, keeping the cakes juicy.
• 1 tsp Dijon mustard
  Brings a zesty tang that balances the shrimp’s sweetness.
• 1/2 tsp garlic powder
  Adds depth of flavor.
• 1/2 tsp onion powder
  Boosts the savory flavor.
• 1/4 tsp smoked paprika (optional)
  Gives a subtle smoky kick—highly recommended!
• Salt & pepper to taste
  Essential for balance.
• 1 tbsp avocado oil or olive oil (for frying)
  Healthy fats for crisping the cakes.

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How to Make Keto Shrimp & Pepper Cakes

1. Prep the Shrimp
   Finely chop the raw shrimp until they resemble a chunky paste. This helps the cakes hold together without a food processor.
2. Chop the Veggies
   Finely dice your bell peppers. Smaller pieces blend better and cook evenly.
3. Mix the Ingredients
   In a mixing bowl, combine chopped shrimp, peppers, egg, almond flour, mayo, Dijon, and all spices. Mix well with a fork or spatula until evenly combined.
4. Form the Cakes
   With your hands or a scoop, form the mixture into small patties—about 2 tablespoons each. You should get 6–8 cakes depending on size.
5. Heat the Skillet
   Add oil to a skillet over medium heat. Once hot, place the cakes in the pan without overcrowding.
6. Cook Until Golden
   Cook for 3–4 minutes per side or until golden brown and cooked through. Flip carefully.
7. Drain and Serve
   Let the cakes rest briefly on a paper towel. Serve warm with your favorite keto dip or aioli.

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Tips for This Recipe

• Don’t overmix the shrimp—leave some small chunks for texture.
• Wet your hands slightly before forming patties—it prevents sticking.
• Keep the heat medium so the cakes cook through without burning.
• Double the batch and freeze extras for later meals.
• Add more almond flour if the mix feels too wet to shape.

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Optional Additions

• Chopped jalapeños for heat
• Lemon zest for brightness
• Chopped fresh cilantro or parsley for freshness
• Grated parmesan for a cheesier crust
• Crushed red pepper flakes if you like a spicy kick

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Serving Ideas

• Serve with a dollop of spicy keto mayo or garlic aioli
• Pair with a simple avocado cucumber salad
• Stack them into keto lettuce wraps for shrimp “sliders”
• Make a platter with pickles, sliced cheese, and olives for keto tapas night
• Add a squeeze of fresh lemon juice right before serving—it elevates the flavor

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Storage Recommendations

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Flash freeze, then store in a zip-top bag for up to 2 months.
• To Reheat: Reheat in a skillet or air fryer for best texture. Avoid microwaving—it makes them soggy.

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Frequently Asked Questions

Can I use cooked shrimp?
Yes, but raw shrimp holds together better. If using cooked shrimp, chop finely and reduce cook time slightly.

How do I keep the cakes from falling apart?
Make sure the shrimp is chopped small and the mixture is well-mixed. If it’s too loose, add a bit more almond flour.

Are these spicy?
Not unless you add chili or smoked paprika. You can easily adjust the heat to your liking.

Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 12–15 minutes, flipping halfway through. They won’t be as crispy, but still tasty.

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Nutritional Breakdown (Per 1 Cake – based on 8 cakes)

• Calories: 100
• Total Carbs: 1.5g
• Net Carbs: 1g
• Fat: 7g
• Protein: 8g
• Fiber: 0.5g

Always adjust based on your actual ingredients and portion size.

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀