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Shrimp and Artichoke Cakes

Shrimp and Artichoke Cakes

  • Author: Emily Wilson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 10 Cakes 1x
  • Category: Seafood
  • Cuisine: American


Quick and easy these shrimp and artichoke cakes are delightfully delicious!


  • 1 egg, large
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 pinch of cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, peeled
  • generous handful fresh parsley leaves
  • 1 14-ounce can artichokes, drained
  • 1 pound shrimp, shelled and deveined, tails removed
  • 3/4 cup panko breadcrumbs
  • 23 tablespoons extra virgin olive oil


  1. In a large mixing bowl, whisk together the egg, mayonnaise, Dijon, fresh lemon juice, cayenne, paprika, kosher salt and black pepper.
  2. Arrange the shrimp on a plate lined with paper towels. Let them dry as you prep other ingredients.
  3. Place the clove of garlic in the food processor along with a very generous handful of fresh parsley leaves. Process until mixture is finely chopped. You may need to stop and scrape down the sides once or twice. Scrape garlic and parsley into the egg mixture.
  4. Strain the can of artichokes then place in the food processor. Chop until small but still slightly chunky. Scrape into the egg mixture.
  5. Pat the tops of the shrimp dry, then transfer to the food processor. Pulse until mixture is pasty. It shouldn’t be totally smooth but it should become small and sticky. Pour into the egg mixture.
  6. Fold together all the ingredients so shrimp is evenly distributed, then stir in the panko breadcrumbs. Shape into 10 balls.
  7. Warm a large saute pan over medium heat. Add olive oil, enough to evenly coat the bottom of the pan, then warm. Once oil is fairly viscous, meaning it swirls around the bottom of the pan easily, add the shrimp and artichoke balls. Press down as you add them to the pan to form about 1/2 inch thick patties. Sear for about 3 minutes per side, until golden brown, then flip and cook the second side another 3-4 minutes until also golden and cakes are cooked through. Cover the pot with a lid or sheet of aluminum foil to help cook all the way through as they sear. You want to cook the cakes slowly enough that they can cook through without burning on the outside first, so adjust the temperature as necessary.
  8. Transfer to a clean plate lined with fresh paper towels and season with a sprinkle of salt while warm. Transfer to dinner plates and enjoy while warm!