These low carb 3-ingredient garlic shrimp patties are my go-to “company’s here!” trick, inspired by my aunt who always seemed magically prepared for surprise guests. She’d pull a bag of shrimp from the freezer, mash it with garlic and an egg, and minutes later we’d be snacking on crispy, golden little patties that tasted like something you’d order at a seaside café. They’re simple, fast, and feel special enough for last-minute entertaining or an easy weeknight dinner when you’re short on time and energy.
Serve these garlic shrimp patties hot, straight from the pan or baking tray, with lemon wedges and a quick dipping sauce like mayo mixed with hot sauce or Greek yogurt with a squeeze of lemon and pinch of salt. They’re great over a simple green salad, alongside roasted asparagus or green beans, or tucked into lettuce cups for a light low-carb meal. For guests, I like to set them out on a foil-lined tray with toothpicks and a small bowl of dipping sauce so people can grab and snack while I finish the rest of dinner.
Low Carb Garlic Shrimp PattiesServings: 4
Ingredients
1 pound raw shrimp, peeled and deveined (tail-off)
3 large cloves garlic, minced
1 large egg
Directions
Line a baking tray with aluminum foil and set it near the stove for transferring and serving the patties later.
Pat the peeled, deveined shrimp dry with paper towels to remove excess moisture. This helps the patties crisp up instead of steaming.
Roughly chop the shrimp into small pieces about the size of peas. You want visible chunks so the patties stay juicy and show off those pink shrimp bits after cooking.
In a medium bowl, combine the chopped shrimp, minced garlic, and egg. Stir with a fork until the mixture is evenly combined and the egg lightly coats all the shrimp pieces. The mixture will be loose but should hold together when pressed.
Warm a large nonstick skillet over medium heat. Once hot, add a thin, even coat of cooking oil or nonstick spray (this doesn’t count as an ingredient, just a cooking helper) to encourage crispy edges.
Scoop about 2 tablespoons of the shrimp mixture into the pan for each patty, gently flattening with the back of the spoon into small, flat circles about 2 to 2 1/2 inches wide. Leave a little space between each one so they can brown properly.
Cook the patties for 2 to 3 minutes on the first side, until the edges turn golden brown and the bottoms are crispy. Carefully flip each patty with a thin spatula and cook another 2 to 3 minutes, until the shrimp pieces are opaque and pink throughout and the centers feel firm but still juicy when gently pressed.
As each batch finishes, transfer the cooked patties to the foil-lined baking tray in a single layer. The foil helps keep cleanup easy and matches that casual, “just whipped these up” vibe my aunt always had.
Repeat with the remaining shrimp mixture, adding a light spritz or drizzle of oil between batches as needed to maintain crisp, golden edges.
Serve the garlic shrimp patties right away while the outsides are still crisp and the centers are juicy. If you need to hold them for a few minutes, keep the foil-lined tray in a warm oven (about 200°F / 95°C) until ready to bring out for guests.
Variations & Tips
For extra flavor without adding more official ingredients, season the mixture with a generous pinch of salt and black pepper before cooking. A squeeze of lemon over the finished patties brightens the shrimp and makes them taste even more like a seaside treat. If you want a little heat, sprinkle red pepper flakes on top after cooking so guests can choose their own spice level. To keep things low carb but add more texture, you can very finely chop a small handful of fresh herbs like parsley or cilantro (if you don’t mind going beyond 3 ingredients) and fold them into the mixture. For meal prep, chop the shrimp and garlic ahead of time and store them in the fridge for up to 1 day, then mix in the egg right before cooking so the mixture doesn’t get watery. Food safety tips: Always start with raw shrimp that are fully thawed if previously frozen; thaw in the refrigerator overnight or under cold running water, never at room temperature. Keep the shrimp mixture chilled until you’re ready to cook, and wash your hands, cutting board, and knife well after handling raw seafood and egg. Cook the patties until the shrimp are opaque and pink all the way through and the centers are firm, then refrigerate leftovers within 2 hours and eat them within 2 days, reheating thoroughly in a skillet or oven before serving.
