Nana used to fry these up whenever the family got together. Only 4 ingredients for a crispy, golden bite that feels so fancy.

These low carb 4-ingredient shrimp patties are my streamlined riff on the kind of seafood cakes Midwestern grandmothers used to fry up for big family gatherings. They’re crisp, golden, and just a little bit fancy-looking, but the ingredient list is short and practical. Chopped shrimp provide sweet, briny flavor; egg and almond flour bind everything together; and fresh green onion adds color and a clean, savory bite. If you’re trying to keep things lighter on the carbs but still want something that feels like a treat, this is a great weeknight or entertaining-friendly option.

Serve these shrimp patties hot from the skillet on a simple platter with lemon wedges and a quick dipping sauce—think mayonnaise whisked with a little Dijon and lemon juice, or sour cream mixed with hot sauce. They’re lovely over a bed of lightly dressed greens, alongside roasted asparagus or green beans, or tucked into lettuce leaves for a low-carb “slider.” A crisp white wine or a cold light beer pairs nicely with the sweet shrimp and the crunchy, golden exterior.

Servings: 4

1 pound raw shrimp, peeled, deveined, tails removed, finely chopped

Pat the peeled shrimp very dry with paper towels, then finely chop them so you have small, pea-sized pieces. This helps the patties hold together and gives that classic, bumpy texture once fried.

In a medium bowl, whisk together the eggs and almond flour until you have a thick, smooth batter with no dry pockets. Stir in the sliced green onion.

Add the chopped shrimp to the bowl and fold gently until every piece is coated and the mixture looks evenly combined. The mixture should be thick and spoonable; if it feels too loose to hold a mound, sprinkle in another teaspoon or two of almond flour and fold again.

Set a large nonstick or well-seasoned cast-iron skillet over medium heat and let it preheat for a few minutes. Add a thin, even film of oil of your choice to the pan, just enough to coat the bottom generously.

When the oil is hot and shimmering, scoop the shrimp mixture into the skillet in small mounds, about 2 tablespoons each. Use the back of the spoon to gently flatten each mound into a small, round patty about 1/2 inch thick, leaving a little space between them.

Fry the patties without moving them until the bottoms are deep golden brown and the edges look set, about 3 to 4 minutes. Carefully flip each patty and cook the second side until golden and the shrimp are opaque in the center, another 3 to 4 minutes.

Transfer the cooked shrimp patties to a paper towel–lined plate or a wire rack set over a baking sheet to drain briefly. Repeat with the remaining mixture, adding a touch more oil to the pan as needed and letting it reheat before adding more patties.

Serve the shrimp patties right away while they’re hot and crisp, garnished with extra sliced green onion if you like, and accompanied by lemon wedges and your favorite simple dipping sauce.

For a slightly richer texture, you can replace 2 tablespoons of the chopped shrimp with 2 tablespoons of full-fat mayonnaise, folding it in with the shrimp; just be aware the mixture will be softer and you may want a bit more almond flour. If you prefer a different low-carb binder, finely ground pork rinds can stand in for the almond flour at the same volume, giving a slightly more intense savory flavor and extra crunch. Swap the green onion for finely chopped fresh chives or flat-leaf parsley for a milder herbal note, or add a pinch of smoked paprika or cayenne to the egg mixture for a gentle warmth that doesn’t overwhelm the shrimp. To bake instead of pan-fry, lightly oil a parchment-lined baking sheet, spoon and flatten the patties, mist the tops with a little oil, and bake at 400°F (200°C) for 10 to 12 minutes, flipping once, until golden; they won’t be quite as deeply crisp as the skillet version, but the texture will still be pleasantly firm and low in carbs.