These Air Fryer Shrimp Cakes (or prawn cakes, as we refer to them in Australia!) are one of my favourite healthy lunch or snack ideas when I want something quick, filling and packed with protein. Made with minced shrimp, vegetables and a handful of everyday ingredients, they’re easy to prepare and cook in under 20 minutes.
I was inspired to create this recipe after seeing similar shrimp cakes pop up all over Chinese social media. My version is light, fresh and full of flavour, with a crispy exterior and tender centre, all without the need to pan fry in oil. Serve them with a peppery wasabi mayo or keep it simple with sweet chilli sauce or your favourite dipping sauce.
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Why You’ll Love This Recipe
These Air Fryer Shrimp Cakes are proof that healthy eating doesn’t have to be complex. They’re quick to make, packed with flavour and perfect for everything from easy lunches to light dinners.
- High in protein – Made with shrimp and egg, these shrimp cakes are naturally high in protein to help keep you feeling full and satisfied.
- Ready in under 20 minutes – With just a handful of simple ingredients and minimal prep, they’re perfect for busy weekdays.
- A great way to eat more vegetables – Finely chopped carrot, corn, peas and spring onion add colour, flavour and extra nutrition without overpowering the shrimp.
- Healthy and air fried – Cooking them in the air fryer creates a golden, lightly crisp exterior using very little oil.
- Perfect for lunch, snacks or meal prep – Enjoy them fresh with a dipping sauce, pack them for lunch or keep leftovers in the fridge for an easy high-protein snack.
- Easy to customise – Swap the vegetables depending on what you have on hand or pan-fry them if you don’t have an air fryer.
Ingredients & Substitutions
- Raw shrimp (prawns) – I recommend buying raw peeled shrimp and either mincing them with a knife, or blitzing in a food processor. This gives you better control over the texture, and ensures they stay nice and juicy.
- Frozen peas – Defrost before using. You could also swap them for finely diced green beans or edamame.
- Corn kernels – Fresh, frozen or canned corn all work well. If using frozen, defrost first, and if using canned, drain well before adding to the mixture.
- Carrot – You could substitute it with finely diced capsicum or grated zucchini (just be sure to squeeze out any excess moisture).
- Spring onion – Finely chopped chives or a small amount of finely diced brown onion would also work.
- Egg
- Cornflour (cornstarch) – Helps bind the mixture and keeps the shrimp cakes tender. Potato starch can be used as a substitute.
- Salt and white pepper
- Oil spray – A light spray helps the shrimp cakes become golden and lightly crisp in the air fryer. Any neutral cooking oil will work.
Equipment You’ll Need
This recipe comes together with just a few basic kitchen tools.
- Air fryer – My preferred way to cook these shrimp cakes until golden and lightly crisp. (I’ll also show you how to pan-fry them if you don’t have one.)
- Sharp knife and chopping board – For chopping the shrimp and finely dicing the vegetables.
- Mixing bowl – To combine all of the ingredients.
- Measuring spoons – For measuring the cornflour and seasonings.
These are all kitchen essentials that I use regularly in my own kitchen. If you’re looking to upgrade your cookware or utensils, you can shop my kitchen essentials here.
How to Make Air Fryer Shrimp Cakes
Step 1: Mince the shrimp in a food processor, or with a sharp knife and transfer to a large mixing bowl. Add the peas, corn, carrot, spring onion, egg, cornflour, salt and white pepper, then mix until everything is well combined.
Step 2: Using slightly damp hands or gloved hands (the mixture is sticky!), scoop approximately two tablespoons of prawn mixture, form into a ball and then flatten slightly into a patty shape.
Step 3: Arrange them in a single layer in the air fryer basket and spray the top lightly with oil.
Step 4: Air fry at 180°C (350°F) for 10–12 minutes, until the shrimp cakes are cooked through and lightly golden.
Step 5: While the shrimp cakes are cooking, stir together the Kewpie mayonnaise and wasabi paste until smooth.
Step 6: Serve immediately with the wasabi mayo dipping sauce and enjoy!
Tips
- Don’t over-process the shrimp – A rough mince gives the shrimp cakes the best texture. If using a food processor, pulse a few times until the shrimp is finely chopped and sticky rather than completely smooth.
- Use damp or gloved hands – The mixture is quite sticky, so lightly dampening your hands or wearing disposable gloves makes shaping the patties much easier.
- Keep them an even size – Forming the shrimp cakes to a similar thickness helps them cook evenly in the air fryer.
- Don’t overcrowd the air fryer – Leave a little space between each shrimp cake so the hot air can circulate. Cook in batches if needed.
- Adjust the wasabi to taste – Start with one teaspoon of wasabi paste and add more if you prefer a spicier dipping sauce.
- Try a different dipping sauce – These shrimp cakes are also delicious with sweet chilli sauce, Japanese sesame dressing or soy sauce with a splash of rice vinegar.
Storage & Make Ahead
These Air Fryer Shrimp Cakes are best enjoyed fresh, but leftovers store well for easy lunches and snacks throughout the week.
- To store: Place cooled shrimp cakes in an airtight container and refrigerate for up to 3 days.
- To reheat: Microwave for a few minutes to heat through.
- To freeze: Arrange the uncooked shrimp cakes on a baking tray lined with baking paper and freeze until firm. Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
- To cook from frozen: Air fry straight from frozen, adding an extra 3–5 minutes to the cooking time.
Serving Suggestions
These shrimp cakes are incredibly versatile and pair well with a variety of sides and dipping sauces.
- Serve with wasabi mayo for a creamy, spicy dipping sauce.
- Pair with steamed rice and a simple cucumber salad for an easy lunch.
- Add them to a rice bowl with avocado, edamame and shredded cabbage.
- Tuck them into lettuce cups with pickled vegetables for a lighter meal.
- Serve alongside sweet chilli sauce, soy sauce or Japanese sesame dressing for a different flavour.
- Serve at room temperature (or cold) for lunch as a part of a bento box or picnic spread.
FAQs
Can I pan fry these shrimp cakes instead?
Yes! Heat a little oil in a non-stick frying pan over medium heat and cook the shrimp cakes for 4–5 minutes per side, or until golden and cooked through.
Can I use frozen shrimp?
Absolutely. Just thaw the shrimp completely and pat them dry with paper towel before chopping. Removing as much excess moisture as possible will help the shrimp cakes hold together.
Can I make these ahead of time?
Yes. You can prepare and shape the shrimp cakes up to a day in advance, then cover and refrigerate until you’re ready to cook.
Can I freeze shrimp cakes?
Yes. Arrange the uncooked shrimp cakes on a baking paper-lined tray and freeze until firm. Transfer them to a freezer-safe container or zip-top bag and freeze for up to 3 months. Cook straight from frozen, adding an extra 3–5 minutes to the cooking time.
What can I serve with shrimp cakes?
These shrimp cakes are delicious served with the wasabi mayo included in this recipe, but they also pair well with sweet chilli sauce, soy sauce or Japanese sesame dressing. For a more substantial meal, serve them with steamed rice, a fresh salad or stir-fried vegetables.
Why are my shrimp cakes falling apart?
This usually means the shrimp wasn’t chopped finely enough or the mixture is a little too wet. Make sure the shrimp is finely minced, pat thawed shrimp dry before using, and mix everything together thoroughly so the egg and cornflour can bind the mixture.
Looking for More Easy Lunch & Snack Recipes?
If you’re looking for more easy, protein-packed recipes to keep on rotation, you’ve come to the right place. Whether you’re after a quick lunch, satisfying snack or meal prep idea, these are some of my favourites:
- Tuna Mayo Corn Rice Balls – A family-friendly rice ball filled with tuna, sweetcorn and creamy mayo that’s perfect for lunchboxes and meal prep.
- Spam & Egg Rice Balls – A satisfying grab-and-go breakfast or lunch inspired by the flavours of Spam musubi.
- Kimchi Tuna Rice Balls – A spicy twist on classic tuna rice balls, packed with kimchi and plenty of flavour.
- Mentaiko Onigiri – Japanese rice balls filled with creamy, savoury mentaiko for an easy snack or light meal.
📖 Recipe
Air Fryer Shrimp Cakes
Equipment
Ingredients
Shrimp Cakes
- 300 g raw shrimp prawns, peeled
- ½ cup frozen peas defrosted
- ½ cup corn kernels
- ¼ large carrot finely diced
- 1 spring onion finely sliced
- 1 egg
- 2 tablespoon cornflour cornstarch
- 1 teaspoon salt
- ½ teaspoon white pepper
- Oil spray
Optional Wasabi Mayo
- 2 tablespoon Kewpie mayonnaise
- 1-2 teaspoon wasabi paste adjust to taste
Instructions
- Mince the shrimp in a food processor or finely chop with a sharp knife, then transfer to a large mixing bowl.
- Add the peas, corn, carrot, spring onion, egg, cornflour, salt and white pepper. Mix until well combined.
- Using slightly damp or gloved hands, scoop about 2 tablespoons of the mixture, roll into a ball, then gently flatten into a patty. Repeat with the remaining mixture.
- Arrange the shrimp cakes in a single layer in the air fryer basket and lightly spray the tops with oil.
- Air fry at 180°C (350°F) for 10–12 minutes, or until the shrimp cakes are cooked through and lightly golden.
- While the shrimp cakes are cooking, stir together the Kewpie mayonnaise and wasabi paste until smooth.
- Serve the shrimp cakes immediately with the wasabi mayo dipping sauce.
Notes
- If using frozen shrimp, thaw completely and pat dry before chopping.
- The mixture is quite sticky, so lightly damp hands or disposable gloves make shaping much easier.
- These shrimp cakes can also be pan-fried over medium heat for 4–5 minutes per side until golden and cooked through.
- Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
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