Baked Shrimp Patties

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My daughter Alex is 9 months old and the only highly allergenic food we had not tried at this point was shell fish.  No particular reason, other than it was a bit more difficult to prepare than some of the others.  New research recommends that the top eight allergens (milk, eggs, fish, shellfish, peanuts, tree nuts, soy and wheat) be introduced early as babies start on solid foods.  I had a bag of frozen shrimp and decided to try my hand at these patties.  I used cooked shrimp, but raw shrimp would probably work as well.  The flavor of these came out really nice (thanks to the added garlic and paprika), and they were soft and easy for baby to pick up.  I added almond meal and oats to bulk them up a bit.  We ate these with baked asparagus and quinoa. The whole family enjoyed them and they were relatively easy to prepare.  I will definitely be making these again!


Baked Shrimp Patties



  • 1 lb cooked shrimp, thawed, peeled and deveined

  • 1/2 cup almond meal (or breadcrumbs)

  • 1/4 cup oats

  • 1 egg, lightly scrambled

  • 1/2 tsp paprika

  • 2 cloves garlic, minced

  • 1 tbsp oil

  • 1 tsp garlic and herb spice (or your favorite spice)


  1. In a food processor or blender, blend shrimp to your liking (for a baby just starting solids, you'll want the shrimp to resemble a chunky paste)

  2. Add shrimp to a large bowl

  3. Add almond meal and oats, followed by egg and mix well

  4. Add the remainder of the ingredients and stir until well mixed

  5. Place a sheet of parchment paper or grease a large baking sheet

  6. Using your hands, form shrimp mixture into patties, about 1.5-2 inches in diameter

  7. Bake for 15 minutes, flip, and bake another 10 minutes or until cooked through

  8. Enjoy with your favorite grains and veggies