Mediterranean Shrimp Cakes With Chili-Lime Dip
These Mediterranean-inspired shrimp cakes are a light, flavorful twist on classic seafood patties. Fresh shrimp is blended with vegetables and herbs for a moist, tender interior, while a quick sear gives them a crisp golden crust. Paired with a zesty chili-lime dip, they strike the perfect balance between Mediterranean freshness and spicy citrus brightness. Serve them as an appetizer, party snack, or main dish with a side salad.
Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: ~35 minutes
Ingredients
Shrimp Cakes
1 pound large shrimp, peeled and deveined
1 pint cherry tomatoes
1 small red onion, sliced
1 small zucchini, sliced
1 small yellow squash, sliced
¼ cup Kalamata olives
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Crumbled feta cheese (optional, for garnish)
Chili-Lime Dip
½ cup mayonnaise (or Greek yogurt for a lighter version)
1–2 tablespoons lime juice + zest of 1 lime
1 fresh red chili (finely minced) or 1 teaspoon chili sauce (like Sriracha)
1 tablespoon fresh cilantro, chopped
½ teaspoon garlic powder (or 1 minced clove fresh garlic)
Salt and pepper, to taste
Instructions
Shrimp Cakes
Preheat oven to 400°F (200°C). Place cherry tomatoes, onion, zucchini, and yellow squash on a baking sheet. Toss with 1 tablespoon olive oil, oregano, basil, salt, and pepper. Roast for 15–20 minutes until softened and lightly caramelized.
Prepare shrimp mixture: While vegetables roast, chop shrimp into small pieces (or pulse in a food processor until roughly minced, not paste-like).
Combine: Add roasted vegetables, olives, garlic, and chopped shrimp into a bowl. Stir well until combined. If mixture is too wet, you can add a spoonful of breadcrumbs or almond flour (optional, not strictly Mediterranean but helps binding).
Shape cakes: Form the mixture into small patties (about 6–8 cakes).
Cook cakes: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook shrimp cakes 3–4 minutes per side, until golden brown and shrimp is cooked through.
Garnish: Sprinkle with crumbled feta before serving, if desired.
Chili-Lime Dip
In a small bowl, whisk together mayonnaise (or yogurt), lime juice, lime zest, chili, cilantro, garlic powder, salt, and pepper.
Adjust seasoning to taste—add more lime for brightness, more chili for heat.
Serve
Plate shrimp cakes with chili-lime dip on the side. These pair beautifully with a light green salad, roasted vegetables, or wrapped in pita with fresh greens.
Tips & Variations
Binding help: If the mixture feels too loose, add 1–2 tablespoons of breadcrumbs, almond flour, or even cooked quinoa to hold the patties together.
Extra crispy: Chill the shaped cakes for 20–30 minutes before pan-frying, or lightly coat them in almond flour/panko for more crunch.
Cheese lovers: Mix a little feta into the shrimp mixture instead of just sprinkling on top—it melts slightly and adds salty richness.
Herb swap: Use fresh parsley, dill, or mint instead of oregano/basil for a different Mediterranean flavor.
Spice boost: Add a pinch of cayenne, smoked paprika, or harissa paste to the shrimp mixture for heat.
Low-carb version: Skip breadcrumbs and rely on chilling the mixture before cooking. Almond flour or ground flaxseed also works as binders.
Meal prep: The uncooked patties can be formed ahead of time and stored in the fridge for up to 24 hours, or frozen (separated by parchment paper). Cook directly from frozen, adding a couple of extra minutes per side.
Serving ideas: Serve in pita bread with lettuce and tzatziki, as a protein-packed salad topper, or alongside roasted vegetables for a light dinner.
Lighter dip: Replace mayo with Greek yogurt entirely, or do a half-and-half blend for a tangy, lower-fat sauce.
Q&A
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before chopping so the mixture isn’t watery.
Q: Do I have to roast the vegetables first?
A: Roasting enhances the flavor and reduces moisture, making the cakes hold together better. You can sauté instead if you’re short on time.
Q: Can I make the shrimp cakes in the oven instead of pan-frying?
A: Yes, bake them at 400°F (200°C) for about 12–15 minutes, flipping halfway. They’ll be less crispy but still flavorful.
Q: How long will leftovers last?
A: Cooked shrimp cakes keep in the fridge for 2–3 days. Reheat in a skillet or air fryer for best texture.
Q: Is there a gluten-free option?
A: Definitely. Skip the breadcrumbs or use almond flour, ground flax, or gluten-free panko if you need extra binding.
Nutrition
(per shrimp cake with dip, assuming 6 servings)
Calories: ~180
Protein: ~15 g
Fat: ~10 g
Carbohydrates: ~6 g
Fiber: ~1 g
Net Carbs: ~5 g
(Nutrition varies depending on mayo vs. Greek yogurt base and whether feta or breadcrumbs are added.)
Conclusion
These Mediterranean Shrimp Cakes with Chili-Lime Dip are a flavorful, healthy twist on traditional seafood patties. Packed with fresh shrimp, roasted vegetables, and aromatic herbs, they’re balanced by a bright, spicy citrus dip that lifts every bite. Light yet filling, they work as appetizers, meal-prep lunches, or a main dish paired with salad or pita. Easy to customize and quick to make, this recipe is perfect for seafood lovers looking for a fresh Mediterranean spin.