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Whole30 Shrimp & Sweet Potato Cakes Recipe Banner |

Shrimp & Sweet Potato Cakes

  • Author: Chelsea @
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 pan-fried cakes 1x
  • Category: Entree
  • Method: pan-fried
  • Cuisine: Vietnamese



For the Sauce

  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons fresh lime juice
  • 1 teaspoon unseasoned rice vinegar
  • 2 tablespoons matchstick carrots
  • 1 small garlic clove, minced
  • 1/2 teaspoon red pepper flakes

For the Shrimp & Sweet Potato Cakes

  • 2 cups shredded white sweet potato
  • 1/4 teaspoon salt
  • 4 ounces shrimp, peeled, deveined, and chopped
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons arrowroot flour
  • 1 teaspoon cassava flour
  • 2 1/2 teaspoons fish sauce
  • 1/8 teaspoon ground black pepper
  • 1 large egg
  • 1/4 cup extra virgin olive oil, divided
  • Garnish: fresh mint and cilantro, minced


  1. Combine coconut aminos, lime juice, rice vinegar, carrots, garlic clove, and red pepper flakes, whisking until smooth. Set aside to let flavors meld while you prepare the shrimp & sweet potato cakes.
  2. Combine the grated sweet potato and salt in a bowl. Gently massage the sweet potato until the salt works its magic and the potato goes limp. Rinse and drain the sweet potato shreds, then squeeze out the excess moisture using a nut milk bag or paper towels.
  3. Add the sweet potato shreds, shrimp, and chopped shallots to a large bowl, stirring to combine. Stir in the arrowroot flour, cassava flour, black pepper, fish sauce, and egg. Shape the mixture into 8 individual potato cakes.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 4 cakes to the pan and cook for 2 minutes on each side or until golden brown and crisp. Repeat with remaining 2 tablespoons of olive oil and sweet potato cakes.
  5. Serve the cakes with sauce, cilantro, and mint.

Keywords: Shrimp and sweet potato cakes, sweet potato cakes, shrimp cakes, shrimp patties