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Quinoa Shrimp Cakes

Smooth Greek yogurt helps hold these cakes together, while sweet pickles, celery and onion add a delightful crunch.


  • 1 cup (170 g) quinoa, uncooked, rinsed in water
  • 1 cup (240 ml) water
  • 1 sprig thyme
  • ¼ cup (55 g) plain nonfat Greek yogurt
  • ¼ cup (60 ml) mayonnaise
  • ½ teaspoon ground black pepper
  • ½ teaspoon Paprika
  • ⅛ teaspoon cayenne pepper
  • ¼ cup (40 g) Sweet Pickles, chopped
  • 1 teaspoon Dijon mustard
  • 8 ounces (225 g) shrimp, cooked, drained and chopped
  • ¼ cup (40 g) red bell pepper
  • ¼ cup (30 g) celery, diced
  • ¼ cup (25 g) green onions, diced
  • ½ teaspoon Kosher salt
  • 2 egg whites
  • 2 Tablespoons (30 ml) olive oil


  1. Heat oven to 350°F (175°C).
  2. In a fine mesh strainer, rinse quinoa under cold water until water runs clear.
  3. In a small saucepan combine the water, quinoa and thyme and heat to boiling. Reduce to a simmer and cover; cook for 15-20 minutes or until all of the water is absorbed. Discard the thyme and spoon the quinoa onto a baking sheet to cool.
  4. Place the yogurt, mayonnaise, mustard, black pepper, paprika, cayenne and pickles into the Vitamix container in the order listed and secure lid.
  5. Select Variable 6.
  6. Use the On/Off switch to Pulse 5 times. Scrape the sides of the container with a spatula and pulse an additional 5 times, remove lid.
  7. Add in the shrimp, peppers, celery, onions and salt.
  8. Secure the lid and select Variable 8.
  9. Use the On/Off switch to pulse 4 times. Scrape the sides of the container with a spatula and pulse an additional 4 times, remove lid. DO NOT over process, leave textured.
  10. Gently form patties (4 large or 6 smaller) and place on a parchment lined baking sheet.
  11. Refrigerate 30 minutes.
  12. In a large nonstick ovenproof skillet over medium high heat, add the oil and gently place cakes into the pan.
  13. Cook for 3-4 minutes or until bottoms are just golden brown.
  14. Carefully flip the cakes then place the entire pan in the oven and bake for 8 minutes.

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