Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden, savory shrimp and sweet potato patties served with a bright dill-infused coconut sauce, perfect for a hearty yet healthy dinner. This American-inspired seafood recipe, ready in about 23 minutes, layers shrimp, sweet potato, almond flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 1 medium sweet potato, then chop 12 oz shrimp into small pieces.
  2. Step 2: Combine grated sweet potato, 12 oz chopped shrimp, 2 tbsp almond flour, and 1/4 tsp salt in a bowl, mixing until combined.
  3. Step 3: Form mixture into 4 patties and refrigerate 10 minutes.
  4. Step 4: Heat 1 tbsp avocado oil in a skillet over medium heat. Add patties and cook 4 minutes per side until golden brown.
  5. Step 5: While cakes cook, whisk together 2 tbsp full-fat coconut milk, 1 tbsp chopped fresh dill, and 1/4 tsp lemon juice from 1 lemon for the sauce.

Frequently asked questions

How long does Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Shrimp and Sweet Potato Cakes with Dill Sauce?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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