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shrimp and chive patties on a plate with sweet thai chili sauce

shrimp and chive patties (no eggs needed!)

These easy, juicy shrimp and chive patties are healthy, satisfying, and so customizable based on what you have in your fridge! The best part — this recipe doesn’t even require any eggs.

This is a recipe I came up with when I wanted to use up all the ingredients in my fridge. On days where I forget to defrost meat in time for dinner, I reach for frozen shrimp. I call it my “emergency protein” because it thaws in just 10 minutes and cooks in even less time!

If you like this shrimp recipe, you might also like these: honey walnut shrimp, pork and shrimp wonton noodle soup, and shrimp rice noodle rolls.

How to customize these shrimp and chive patties based on what you have

I happened to have extra Chinese garlic chives and bell peppers in my fridge, so that’s what I used in this recipe. You should feel free to customize this based on what you have in yours! Some tasty substitutions would be scallions with peas, carrots, or corn (the frozen medleys would be convenient).

For the meat itself, you can mix in ground pork or fish paste. These are common tasty additions to shrimp paste in Chinese cuisine!

THREE simple tips for the tastiest shrimp and chive patties

Tip #1: Blend the shrimp into a smooth and sticky paste

Blending the shrimp into a smooth and sticky paste makes the texture springy and bouncy — just what we want! It also makes sure that the patties stick together. This is why we don’t need eggs in this recipe.

If you don’t have a food processor or blender, you can mince by hand. Mince the shrimp as fine as possible, and keep folding it over itself and mixing it in a bowl to create a paste.

Tip #2: Add a sprinkle of baking soda

In most of my recipes that use shrimp, I like to use just a sprinkle of baking soda. This is a technique in Chinese cuisine that gives the shrimp that satisfying bite. Just a little goes a long way!

adding baking soda to shrimp paste

Tip #3: Pan-sear the patties until they form a golden brown crust

The light golden brown crust gives these patties an extra layer of flavor! Take the time to let each side form that golden brown crust before flipping.

pan fried shrimp and chive patties

Two tools I recommend for this recipe

food processor or blender

A food processor or blender will save you so much time when making the shrimp paste! It takes less than 10 seconds to blend the shrimp into a smooth and sticky paste, the ideal texture for these patties.

Otherwise, you can definitely make the shrimp paste by hand. Mince the shrimp as fine as possible, mix it in a bowl aggressively to create a smooth and sticky paste.

ice cream scoop

I also recommend using an ice cream scoop (one with a trigger release) to form the patties, if you have it in your kitchen already! These patties are stickier compared to your normal meatballs, so it can be messy using just a spoon.

Using an ice cream scoop also makes sure every patty is the same size.

scooping out shrimp paste into a pan with an ice cream scoop

Best ways to enjoy your shrimp and chive patties

As a snack or appetizer, dipped in sauce

This is one of my favorite ways to enjoy these shrimp and chive patties! I like to dip them in a little sweet Thai chili sauce, or any other sweet and sour sauce. (This is the time to pull out those saved sauce packets from McDonald’s!)

You can also make these patties smaller, and they’re perfect little appetizers for a potluck or party.

As a side or main dish, eaten with rice

These shrimp and chive patties are filling and satisfying enough to be a side or main dish! They’re great paired with rice, or even noodles.

As a topping in a comforting noodle soup

These shrimp and chive patties can be enjoyed just like fish cakes! I love having them in a noodle soup, like udon noodle soup.

The paste can also be cooked in a yummy hot pot broth.

As a slider or sandwich

A fun option, try enjoying these shrimp and chive patties in a slider or sandwich! I think these would pair so well with Hawaiian sweet rolls.

Or just on their own!

I promise, these are fulfilling and satisfying enough to eat just on their own and with nothing else.

Whichever way you choose to eat these, I hope you enjoy them 🙂

If you enjoyed this recipe…

Thanks so much for reading! If you enjoyed this shrimp and chive patties recipe, you might also like these: honey walnut shrimp, pork and shrimp wonton noodle soup, and shrimp rice noodle rolls.

Be sure to subscribe to the smellylunchbox email list to receive more delicious recipes and cooking tips straight to your inbox. You can also follow me on Instagram, TikTok, and Youtube @smelly.lunchbox to stay up-to-date on my latest posts and recipes. I can’t wait to share more with you!

shrimp and chive patties on a plate with sweet thai chili sauce

Shrimp and Chive Patties without Eggs

Perfect for a healthy and satisfying meal, these juicy shrimp and chive patties are easy, customizable, and can be served as an appetizer or main course.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Servings 8 patties

Equipment

Ingredients
  

  • 1 lb peeled and deveined shrimp (1 lb with shells removed)
  • 1/3 cup Chinese garlic chives chopped (or sub scallions)
  • 1/3 cup bell peppers finely diced (or sub other veggies like peas, corn, or carrots)
  • 1/4 tsp salt
  • Few dashes of white pepper
  • 1/4 tsp chicken bouillon powder
  • 2 tsp oyster sauce
  • 1/8 tsp sugar
  • 1/8 tsp baking soda optional, but gives the patties an extra bouncy texture
  • 2 tsp cornstarch
  • 1/2 tsp sesame oil
  • neutral oil for cooking

sauce

  • sweet Thai chili sauce (storebought) or sweet and sour sauce (optional)

Instructions
 

Prepare the shrimp and veggies

  • Defrost, peel, and devein the shrimp if needed.
    1 lb peeled and deveined shrimp
  • Chop the garlic chives into 1/2 inch pieces, and finely dice the bell peppers (or whatever veggies you're using). If using frozen carrots, peas, or corn, just thaw them in a bowl of water.
    1/3 cup Chinese garlic chives, 1/3 cup bell peppers

Make the shrimp paste

  • With a food processor or blender, blend the shrimp paste until it becomes a smooth and sticky paste. This should only take ~10 seconds. If you don't have a food processor, you can mince by hand.
  • Put the shrimp paste in a bowl with all the seasonings. Mix well.
    1/4 tsp salt, Few dashes of white pepper, 1/4 tsp chicken bouillon powder, 2 tsp oyster sauce, 1/8 tsp sugar, 1/8 tsp baking soda, 2 tsp cornstarch
  • Add the chopped garlic chives and diced bell peppers. Mix until the veggies are well-incorporated. Add sesame oil, and mix one final time.
    1/3 cup Chinese garlic chives, 1/3 cup bell peppers, 1/2 tsp sesame oil

Cook the shrimp & chive patties

  • Heat up your pan on medium heat. Once preheated, add ~3 tbsp of neutral oil.
    neutral oil for cooking
  • Using an ice cream scoop or a spoon, form equal-sized patties. Carefully add them into the pan, leaving space between each patty. Gently flatten with your spatula. They shouldn't be thicker than 1/2 inch to ensure the middle cooks through.
    You can lightly oil your spatula to prevent it from sticking to the patties!
  • Pan sear on both sides for 3-4 min or until a golden brown crust forms. Remove onto a wire rack or paper towel. Repeat with any remaining shrimp paste.
    sweet Thai chili sauce (storebought) or sweet and sour sauce
  • Serve with sweet Thai chili sauce, or another sweet and sour sauce, or just eat them on their own! They also make great sliders 🙂
Keyword chinese shrimp patty, shrimp and chive patty, shrimp paste
Tried this recipe?Let us know how it was!

2 Comments

  1. how many of these would you recommend as a serving size as a side to rice/veggies? how can leftovers be stored and for how long?

    • Hi Jenn! If your patties are just a little over 2 inches wide like mine, I would say 3-4 as a side to rice/veggies! Leftovers should be good for about 3 days in the fridge.

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