Shrimp & Spinach Quinoa Cakes Recipe

Shimp & Spinach Quinoa Cakes

These Shrimp & Spinach Quinoa Cakes make a great gluten-free appetizer, or meal. They are also perfect for an on the go snack.  While they are tasty on their own, they team well with typical condiments used with crab cakes.  I served one batch with dill mayonnaise, and the other with lemon wedges and a little hot chili garlic sauce.  They were YUMMY, and did not last long.

Shrimp Spinach Quinoa Cakes

Shrimp & Spinach Quinoa Cakes are easily either pan fried or baked in the oven.  Directions for both cooking methods are included below.  Baking adds fewer calories, while pan frying makes a better crust, but both methods work well.

Shrimp & Spinach Quinoa Cakes Recipe

Shrimp & Spinach Quinoa Cakes Recipe
Prep time: 
Cook time: 
Total time: 
  • 9 oz package of frozen spinach
  • ½ tbs oil
  • ½ cup quinoa
  • ½ cup diced sweet onion
  • 1 clove of garlic, minced
  • 1 cup vegetable or chicken stock
  • ¾ - 1 lb of raw shrimp
  • 2 large eggs
  • 2 tbs tapioca starch
  • oil for frying or greasing baking sheet
  1. Microwave the spinach until thawed. Set aside.
  2. Place ½ tbs oil in large skillet over med-high heat. Once hot, add quinoa, onion and garlic. Saute until onion is cooked and quinoa is toasted. Add stock. Cover and reduce to simmer until liquid is absorbed (approx. 15 min). Remove from burner and uncover to cool.
  3. Peel and devein the shrimp, then chop. Yield should be approx 9 oz.
  4. Squeeze the liquid out of the frozen spinach, then mix both the shrimp & spinach into the quinoa.
  5. Beat the eggs with the tapioca starch, then add to the quinoa mixture. Mix well.
Cooking the Cakes
  1. If pan frying: Place ¼ inch of high heat oil in skillet over med-high heat. Use an oiled ¼ cup measuring cup to scoop the cakes. Gently form into patties about ¾ - 1 inch thick. Once hot fry the cakes until golden brown on underside, then flip and brown other side. Take care not to crowd the pan, you will need to cook them in 2 batches.
  2. Oven Frying: Preheat oven to 400 degrees. Grease baking sheet (I used palm oil). Use oiled ¼ cup measuring cup to scoop the mix and plop onto sheet, form into ¾ -1 inch thick cakes. Bake for 10 minutes, then flip the cakes and bake another 10 minutes.



  1. says

    Oh my, my, my, those looks so delicious! Got to try these!

  2. says

    Those look pretty good just another way to use Quinoa. Sounds healthy.

  3. says

    That seems like a good way to get spinach in my diet.

  4. says

    I’ve never eaten quinoa but I keep seeing great recipes that use this ingredient. This looks delicious.

  5. says

    I love using quinoa to make recipes with. It is so good for you. I want to try this one with salmon!

  6. says

    You definitely come up with some yummy and innovative recipes! :)

  7. says

    These look like a great mix of healthy yet comforting. I’m off to pin them!

  8. says

    I guess I’ll eventually need to jump on the quinoa bandwagon, huh? Your recipes make it look like a good idea. :)

  9. says

    This looks interestingly enough to try. I’ve never mixed my quinoa but I bet it’d taste good.

  10. says

    I don’t eat seafood, but I love quinoa & spinach so these still look really good to me! My husband would love them.

  11. says

    I’m highly allergic to shrimp. However, if I wasn’t this would be something that I would have to give a try just because of how good you made it look. I’ll pass this information on to my in-laws and I’m sure they’ll appreciate the fact that you shared this with us.

  12. says

    Yum! I could almost convince myself that those are some sinful snack food.

  13. Jackie says

    Does the quinoa need to be cooked first? Looks delicious!

    • Robin Gagnon says

      The cooking of the quinoa is covered in the directions.

  14. Kim says

    What substitutes could I use for the tapioca starch? I’m on a very limited starch diet. Thanks!

    • Robin Gagnon says

      The starch is there to help hold the cakes together, since quinoa is not prone to stick like damp crumb would. I have had some luck binding vegan patties together with finely ground flax or chia, you could try that.

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