Carrot Shrimp Patties
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I blend together a combination of shrimp, carrots, egg, panko, green onion, garlic powder and ginger powder. If you’re working to introduce allergens like shellfish into your child’s diet this is a great way to do it. Whole shrimp are a choking hazard for babies so finely chopping them in these patties is a great way to serve them.
While I like to pan fry the shrimp cakes in a bit of oil, they can also be made in an air fryer or baked in the oven. If you’re doing baby led weaning (BLW) these hand-held patties are a great easy meal that can be made in advance and reheated as needed. While they make a great kids meal, the shrimp cakes can easily be served in lettuce cups and topped with topped with lemongrass peanut sauce.
Carrot Shrimp Patties
Table of contents
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.
How to Make Carrot Shrimp Patties
Step 1: Steam carrots.
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.
Step 2: Blend ingredients.
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.
Step 3: Cook the patties.
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.
Step 4: Serve or store.
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.
Tips and Tricks for This Recipe to Try
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 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.
Other Recipes to Try
If you enjoy this recipe, give these a try:
Carrot Shrimp Patties
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.
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