Shrimp Cakes (Great for Babies AND Adults!)

These shrimp cakes are one of those recipes that check all the boxes – quick, nutritious, and incredibly versatile. They’re packed with protein from both shrimp and tofu, with finely chopped vegetables folded in for extra texture and nutrients. The result is a flavorful savory pancake that’s light yet satisfying. Plus, these are great for both adults AND babies!

This recipe is super adaptable – for adults, you get layers of flavor from garlic, ginger, and green onion, plus the option to dip them in something bold like soy sauce, ponzu, or chili crisp. But at the same time, the base mixture is simple and clean enough to be perfect for babies too. Just skip the salt and dipping sauces. And make sure your baby has already been exposed to each individual ingredient as well to avoid allergic reactions! Overall, it’s a great example of a meal that can truly work for the whole family without making separate dishes.

The addition of tofu helps keep the shrimp cakes soft and moist, which is ideal for little ones, while also stretching the protein and making the texture more delicate compared to traditional shrimp patties. Finely chopped carrots and broccoli blend right in, adding subtle sweetness and color without overpowering the flavor. Pan-fried until golden, these cakes develop a lightly crisp exterior while staying tender on the inside.

Whether you’re serving these as a quick weeknight dinner, a meal prep option, or a baby-friendly finger food, these shrimp cakes are a reliable go-to. Finish them with fresh cilantro and a squeeze of lemon for brightness, and you’ve got a dish that feels both wholesome and elevated.

Ingredients:

• Shrimp: Protein-rich base that gives the cakes their natural sweetness and firm, savory texture
• Firm or Extra-Firm Tofu: Adds softness, moisture, and helps bind the mixture while keeping it tender
• Carrots: Light sweetness and subtle crunch that blends seamlessly into the mixture
• Broccoli: Mild flavor and added nutrients, finely chopped so it incorporates evenly
• Egg: Helps bind the mixture together and adds structure for easy shaping
• Garlic: Savory depth and aroma that enhances the overall flavor
• Green Onion: Fresh, mild onion flavor (optional for baby portions)
• Ginger: Warm, slightly zesty note that brightens the shrimp
• Flour: Helps absorb moisture and stabilize the patties for pan-frying
• Black Pepper: Subtle heat and seasoning to round out the flavor

Shrimp Cakes (Great for Kids!)

---

• Author: Kyrié the Foodié
• Total Time: 30 minutes

Print Recipe

Pin Recipe

Description

Tender, protein-packed shrimp and tofu cakes mixed with finely chopped vegetables, pan-seared until golden, and perfect for both baby-friendly meals and flavorful adult bites.

I love making these in bulk and freezing both for adults and babies!

Tools Needed: Blender or food processor

---

Ingredients

Units USM Scale 1x2x3x

• 1 lb raw shrimp, peeled and deveined
• 6 oz carrots (~2 carrots, or ~1/4 cup), finely chopped
• 2 oz broccoli (~8 florets), finely chopped
• 1 tsp ginger, grated
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• 1/2 block firm or extra-firm tofu (about 9 oz)
• 2 tbsp flour
• 1/4 tsp black pepper
• Dipping Condiments (not for babies!): chili crisp, ponzu, soy sauce, Kewpie mayo, etc.

If you’re preparing this for babies, make sure they’ve tried each ingredient on its own first in case of any allergies.
It’s also helpful to pulse each ingredient separately in the food processor so everything is small and easy for them to eat.

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat the shrimp dry, then finely chop or pulse in a food processor until sticky but still slightly textured. Add the carrots and broccoli and pulse until finely chopped. I also like to toss the ginger, garlic, and green onion into the food processor as well for less dishes and chopping.
2. Drain the tofu and squeeze out as much excess water as possible (this helps with texture). Mash until mostly smooth, with a few small bits remaining.
3. In a bowl, combine the shrimp/veggies mixture, tofu, flour and black pepper. Mash the tofu until it is combined well with the rest of the mixture. It’s okay if there are chunks of tofu, it doesn’t need to be even close to a pureed texture! Mix until a thick, scoop-able paste forms. 
4. Lightly wet your hands and form balls that are about 2 tbsp large.
5. Heat a pan over medium-high heat. Once it’s been heated for at least a few minutes, scoop each ball onto the pan and gently press flat. Cook until golden on both sides and cooked through.
6. For adults: Serve with soy sauce, ponzu, or chili crisp for dipping. For babies: Serve plain with no added salt or dipping sauces.

Notes

• For adults: Serve with soy sauce, ponzu, or chili crisp for dipping
• For babies: Serve plain with no added salt or dipping sauces

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: Makes about 12-14