Baby-friendly Shrimp Cakes

Baby Led Weaning Shrimp Cakes, Suitable for 6+ months, plus they are a family-favorite!

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Shrimp Cakes

Author: 101 before one

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Baby-friendly Shrimp Cakes for Baby led weaning that are sure to be a hit with the entire family! Note: contains 3 top allergens: Wheat, Egg, and Shellfish

Ingredients

• 1 lb raw shrimp, peeled, deveined and tails cut off (Do not use precooked shrimp in this recipe, the texture won't be right, if using raw frozen defrost before using)
• 1 egg (egg allergy, sub with 1 additional tbsp of vegan mayo)
• 2 tbsp mayo (Contains egg, sub with vegan mayo for egg allergy)
• 1/3 cup low-sodium breadcrumbs (sub gluten-free as needed)
• 1/4 cup finely diced red bell pepper (optional)
• 1/4 cup finely diced scallions (optional)
• 1/4 tsp lemon pepper
• avocado oil for frying

Instructions

1. Pulse raw shrimp in a food processor a few times to chop shrimp into small pea-sized pieces. You can also use a knife to finely dice the shrimp.
2. Add rest of all ingredients (except oil) and pulse a few more times.
3. Scoop out 2 tbsp of mixture at a time and form into a 1/4” thick round discs.
4. Add just enough oil to just coat the bottom of a large frying pan, heat to medium-high heat and cook shrimp bites for 3-4 minutes on each side until lightly golden brown.
5. Let cool on a wire rack to room temperature before serving to baby. Adults can add a dash of salt after cooking to their portion.

Notes

How to serve

Serve whole for 6-9 months or break into small bite-sized pieces for 9+ months.

How to store

Refrigerate for up to two days. Reheat in the microwave, an air-fryer, or a pan. Do not freeze.

Top Allergens

This recipe contains 3 top allergens, so we recommend serving wheat and egg to baby several times before offering this dish.

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