- Share + savor
I have a cookbook! - Buy Now
Carrot Shrimp Patties
jump toRECIPE
These carrot shrimp patties are nutritious, freezer-friendly, and baby-approved. Perfect for baby-led weaning or an easy family meal. I make these shrimp and carrot patties with a simple mix of finely chopped shrimp, carrots, egg, panko, green onion, garlic powder, and ginger powder. They’re a great way to introduce shellfish as an allergen in a safe, baby-friendly form. Since whole shrimp can be a choking hazard, chopping them into patties makes them easier for little ones to handle.
While I typically pan-fry the patties in a small amount of oil for a crisp exterior, they can also be air-fried or baked for an even lighter option. These hand-held cakes are perfect for baby-led weaning (BLW) and can be made ahead of time, then reheated for quick meals throughout the week. And while they’re designed with kids in mind, they’re versatile enough for adults too— try serving them in lettuce cups with a drizzle of lemongrass peanut sauce. If you are looking for more BLW recipes the whole family will love, try these broccoli cheddar quinoa bites.
Key Ingredients in This Recipe
- Shrimp – The shrimp should be peeled and deveined with the tails removed before beginning the recipe. If you are introducing allergens to a baby, I recommend reading Starting Solids Guide here.
- Carrots – The carrots are steamed until they are extremely tender before they are blended until smooth with the shrimp and other ingredients.
- Egg – The egg acts as a binder – as the shrimp cake cooks the egg solidifies and holds it together. If your child hasn’t been introduced to eggs yet, or has an allergy, I provide a substitute below.
- Panko – Panko, or Japanese breadcrumbs, are light and airy. They help to hold the patties together and help keep them from being quite so dense.
- Spices – The shrimp cakes are seasoned with green onions, garlic powder and ginger powder. Adding spices is a great way to introduce more complex flavors to your baby at an early age. They also add flavor without adding salt.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make this recipe without egg
To make these shrimp patties without the addition of egg for an allergy, I recommend steaming ⅓ cup (75g) of cubed 1” (2.5cm) peeled russet potatoes with the carrots. The mashed, steamed potatoes will take the place of the egg as a binder to hold the shrimp cakes together.
How to make this in an air fryer
Drop the cakes into the basket of the air fryer as you would into a pan. Heat the air fryer to 350ºF (180ºC) and air fry until the cakes are cooked through, about 5 to 6 minutes.
How to bake the shrimp cakes
Drop the patties onto a greased baking sheet. Heat oven to 400ºF (200ºC) and bake until cooked through, about 8 minutes.
How to Make Carrot Shrimp Patties (Step-by-Step)
Add a steamer basket to a small pot filled with about 1” (2.5cm) of water. Bring the water to a boil, then add the carrots to the steamer basket, cover and steam until very tender, about 10 minutes.
Add the steamed carrots, shrimp, green onions, egg, panko, garlic powder and ginger to the bowl of a food processor fitted with the blade attachment. Blend until the mixture is ground.
Heat a nonstick skillet over medium-low heat, add the oil and heat through. Drop the patties into the pan in rounded spoonfuls. Cook the patties until golden brown, about 2 minutes, then use a spatula to flip them. Continue to cook until cooked through, about an additional 2 minutes.
Remove from the pan, then let cool and serve or store. Store refrigerated for up to 1 week or frozen in resealable plastic bags for up to 3 months.
How to reheat shrimp patties
These can easily be reheated from frozen either in the microwave or air fryer. Add the patties to the basket of the air fryer then heat the air fryer to 350ºF (180ºC) and cook until heated through, about 4 to 6 minutes.
FAQ – Frequently Asked Questions
Baby-led weaning (BLW) is an approach to starting solids where babies feed themselves simple age-appropriate foods instead of being spoon-fed purées by an adult as a way to learn and explore.
Yes! These hand-held shrimp patties are soft enough for little ones to manage and help introduce shellfish safely. Whole shrimp can be a choking risk, but these chopped, manageable cakes are BLW-friendly!
Refrigerate fully cooled patties in an airtight container for up to 1 week. You can also add them to a resealable plastic bag and freeze them for up to 3 months. To reheat, warm them gently in the microwave or a skillet or air fryer to help re-crisp the exterior.
If the mixture feels too warm or sticky while forming, chill it in the fridge or freezer for a few minutes. Wetting your hands slightly can also help form the patties without sticking.
Yes! You can swap or add vegetables like broccoli, corn, or shredded zucchini for extra nutrition.
They can be pan-fried in a bit of oil for a crispy crust, air-fried, or baked in the oven. Choose your method based on preference or convenience!
Other Recipes to Try
If you enjoy these carrot shrimp patties, give these recipes a try:
Carrot Shrimp Patties
Rate this Recipe
Ingredients:
- 2 medium carrots, chopped or 10 baby carrots
- 3.5 oz shrimp (12 small 51/60 count shrimp or 6 extra-jumbo 16/20 count shrimp)
- 2 green onions, sliced
- 1 large egg
- ⅓ cup panko
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 tablespoon extra-virgin olive oil
Instructions:
- Add a steamer basket to a small pot filled with about 1” (2.5cm) of water. Bring the water to a boil, then add the carrots to the steamer basket, cover and steam until very tender, about 10 minutes.
- Add the steamed carrots, shrimp, green onions, egg, panko, garlic powder and ginger to the bowl of a food processor fitted with the blade attachment. Blend until the mixture is ground.
- Heat a nonstick skillet over medium-low heat, add the oil and heat through. Drop the patties into the pan in rounded spoonfuls. Cook the patties until golden brown, about 2 minutes, then use a spatula to flip them. Continue to cook until cooked through, about an additional 2 minutes.
- Remove from the pan, then let cool and serve or store. Store refrigerated for up to 1 week or frozen in resealable plastic bags for up to 3 months.
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
Perfect to keep in the freezer!