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Potato Chip Shrimp Cakes |

Potato Chip Shrimp Cakes

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 4 servings 1x


Potato chips make excellent breading as seen with these appetizer or entree Potato Chip Shrimp Cakes. Swap in cod, salmon or canned tuna if you prefer.


  • 1/2 pound raw large shrimp, shelled, deveined and chopped
  • 3/4 cup crushed potato chips
  • 1 egg
  • 1 green onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons white whole wheat flour
  • 1 tablespoon fresh chopped cilantro
  • Juice and zest of half of lime
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Sweet chili sauce for dipping


  1. In a large bowl, add shrimp, potato chips, egg, green onion, garlic, flour, cilantro, lime juice, lime zest and smoked paprika. Using your hands, form into 8 (2-inch) or 4 (4-inch) sized patties. Cover and refrigerate for 30 minutes.
  2. In a large skillet over medium-high heat, add oil. Once heated, add shrimp cakes. Cook for 3 minutes and flip. Cook for another 2 1/2 minutes or until browned. Serve with sweet chili sauce for dipping.