Sometimes you crave something crunchy—but not too heavy like fried chicken or French fries. You want something different for an appetizer, a snack, or even a side dish for a weekend dinner. These pan-fried shrimp patties with veggies are the perfect answer! They’re golden, crispy on the outside, tender on the inside, and packed with flavor from sweet corn, carrot, and broccoli. I promise—they’re so easy to make and too tasty to resist.
These shrimp patties are incredibly versatile. Serve them as a starter with a simple dipping sauce like sriracha or sweet chili sauce for a spicy kick. Pair them with a light soup, such as creamy chicken gnocchi soup or a simple vegetable broth, for a comforting combination. They also go wonderfully alongside fresh salads, like a fall apple salad with cranberries and mixed greens, or a quick cucumber pickle to add a refreshing crunch.
For a more substantial meal, you can serve these patties with rice or noodles—a bowl of steamed jasmine rice, garlic fried rice, or even quick pan-fried beef noodles works beautifully. And if you’re hosting a birthday party or casual get-together at home, these little golden shrimp cakes will definitely steal the spotlight. Arrange them on a platter with colorful vegetable sticks, dipping sauces, and mini skewers—they’re fun, bite-sized, and sure to impress your guests!
With these shrimp patties, the options are endless. You can adjust the texture to your liking—smooth like a Korean pancake, chunky for extra bite, or a mix of both—and pair them with comforting sides like creamy chicken gnocchi soup or crisp salads to make the meal complete. Cooking is all about making a dish your own, and this one gives you plenty of room to get creative.
Golden Shrimp and Vegetable Patties
2-3
servings15
minutes15
minutesCrispy, pan-fried shrimp cakes packed with sweet corn, carrots, and broccoli on a savory seaweed base for a delicious and nutritious bite.
Ingredients
Shrimp: 200g (peeled, deveined, and coarsely minced)
Corn: 1/2 ear (kernels only)
Carrot: 1/2 carrot (finely diced)
Broccoli: 1/4 head (finely diced)
Egg: 1 large
Cornstarch: 1-2 tablespoons
Seasoning: A dash of mushroom seasoning, a pinch of pepper, a splash of sesame oil
Nori Seaweed: 5-6 sheets (cut into bite-sized squares)
Olive oil: For pan-frying
Directions
- Prep the Ingredients:
After peeling and deveining the shrimp, mince them coarsely. Avoid making a smooth paste, as you want some texture. Finely dice the corn, carrot, and broccoli. The smaller the pieces, the better they’ll mix. - Combine the Mixture:
In a large bowl, mix the minced shrimp, diced vegetables, egg, cornstarch, mushroom seasoning, pepper, and sesame oil. Stir until everything is well combined and the mixture is slightly sticky. - Form the Patties:
Take a bite-sized piece of nori seaweed and place it on a clean surface. Use a spoon to spread a thin, even layer of the shrimp mixture onto the seaweed. Press gently to help it adhere. - Pan-Fry:
Heat a non-stick pan with a little olive oil over medium heat. Carefully place the shrimp patties in the pan, shrimp-side down first. Fry until golden brown on the first side, then flip and cook the other side until golden and cooked through. - Serve:
Remove the cooked patties from the pan and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauce, like sweet chili sauce or sriracha mayo. Enjoy!
Customize Your Shrimp Patties: Texture and Flavor Tips
One of the best things about this recipe is how easy it is to adjust to your own taste and texture preferences.
If you like a smoother, almost pancake-like consistency—similar to the soft, delicate texture of a Korean shrimp pancake—you can blend the shrimp in a food processor until silky. I tried this version myself and was so surprised at how soft and tender the patties became.
If you prefer a bit more bite, there’s a clever trick to get the best of both worlds: a mix of textures. Pulse about two-thirds of the shrimp into a smooth paste—this acts as the perfect binder—and then stir in the remaining one-third of the shrimp, which you’ve either chopped by hand or only pulsed a few times.
This way, you get the springy, cohesive texture from the paste while still enjoying the satisfying bite of the whole shrimp pieces. It’s my favorite way to make these patties because it gives every bite a fun contrast.
Dipping Sauce Tip: While these patties are delicious on their own, a simple drizzle of sriracha adds just the right amount of heat and flavor. You can also experiment with sweet chili sauce, garlic mayo, or even a touch of soy sauce.
Mixing and matching sauces is half the fun!
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