Golden shrimp zucchini cakes with charred edges, topped with a riot of finely diced fresh peaches, tomatoes, onion and peppers. The peach salsa, gleaming in a a shade of sunset, brings a beautiful contrast to the grilled cakes. It's garnished with a sprig of fresh parsley, signalling its freshness.

Grilled Shrimp Zucchini Cakes with Peach Salsa

Name: Grilled Shrimp Zucchini Cakes with Peach Salsa
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 8 oz fresh shrimp deveined, and chopped; 2 medium zucchinis grated and water squeezed out; 1/2 cup breadcrumbs; 1 large egg; from half a lemon lemon zest; 1 peach diced; 1 tomato diced; 1/4 red onion finely chopped; 1 jalapeno finely chopped; 1 tbsp fresh lime juice; 1/4 cup cilantro chopped; to taste salt; to taste pepper; 2 tbsp olive oil

Summery, flavorful, shrimp cakes with zesty, sweet salsa.

Category Main Course

Prep 30 minutes

Cook 10 minutes

Style American

Technique Grilling

Diet Friendly Pescatarian

Daily recipe · August 02, 2025

A little about this dish

This recipe is a twist on the classic American crab cake, using fresh zucchini from summer's bounty and succulent shrimp, topped with a vibrant peach salsa that's bursting with flavor. The grilled shrimp zucchini cakes are low in carbohydrates and high in protein. What makes it special is the distinctly wonferful texture of the zucchini combined with the succulent shrimp.

Ingredients (for 2)

Fresh shrimp — 8 oz — deveined, and chopped
Medium zucchinis — 2 — grated and water squeezed out
Breadcrumbs — 1/2 cup
Large egg — 1
Lemon zest — from half a lemon
Peach — 1 — diced
Tomato — 1 — diced
Red onion — 1/4 — finely chopped
Jalapeno — 1 — finely chopped
Fresh lime juice — 1 tbsp
Cilantro — 1/4 cup — chopped
Salt — to taste
Pepper — to taste
Olive oil — 2 tbsp

Preparation

Step 1 — 🍤🥒🥚

In a bowl, combine shrimp, zucchini, breadcrumbs, egg, lemon zest, salt, and pepper. Mix all these ingredients well and then form 4 cakes from this mixture. Place these cakes in the refrigerator for 15-20 minutes.
Step 2 — 🍑🍅🌶

While the cakes are chilling, start preparing the peach salsa. In another bowl, combine peach, tomato, onion, jalapeno, lime juice, and cilantro. Season this mixture with salt and pepper. Keep the salsa aside until the cakes are ready.
Step 3 — 🍳⏲🌡

Preheat your grill pan over medium-high heat and drizzle it with olive oil. Once the pan is hot enough, place the cakes on it and cook them for 4-5 minutes on each side, until they are cooked through and have a golden-brown color.
Step 4 — 🍽🍤🍑

Serve the cooked cakes hot with a generous topping of the previously made peach salsa.

A final fox tip

This dish is perfect for those outdoor picnics or backyard dinners. Kids can help with the mixing of the cake mixture and the salsa. To change up the flavor, you can substitute shrimp with any other seafood of your choice. For added heat, include some chili flakes in the peach salsa. The beauty of this dish is its versatility.