We are HUGE lovers of shrimp. They are delicious, yes. But what I really appreciate is how EASY it is to cook them. Because ya know, sometimes cooking fish at home can feel…a bit intimidating. Of course, you can do all kinds of fancy things with shrimp (Shrimp and Tofu Pad Thai, Vietnamese BBQ Shrimp noodle Bowl) But most of the time, I simply cook in a pan with some oil or butter and seasonings and serve with some vegetables and pasta or cooked grains. Get in my belly!
Ingredients
Shrimp: Fresh or frozenTofu: Firm. don’t use the soft variety as the cakes won’t hold together well.Vegetables: feel free to use whatever you have on hand. Just be sure to chop them finely.Egg: this recipe doesn’t require eggs. But, if your child isn’t allergic, try coating the cakes on both sides in whisked egg. It adds extra moisture, richness, and nutrition to the cakes while imparting a lovely golden color. Again, it’s not absolutely necessary.
Everything you need to know about: Shrimp and Tofu for Babies
Dietitian’s Tips
There is another top allergen in this recipe, tofu. So you may want to test for it prior to trying these cakes. That way, if your baby does have a reaction, you’ll know which ingredient is the culprit. And if you’re curious about my stance on soy and whether or not it’s safe for babies, read this post – what’s the best milk for toddlers? Why I added tofu in this recipe is because it’s a great source of many of the key nutrients during the early years – iron, protein, calcium, and zinc. It’s also what makes these cakes super tender and moist!
Storage
Refrigerate for up to 4 days or freeze for up to 3 months. I like to use the flash freeze method.
Other Baby-Friendly Seafood Recipes
Salmon QuicheEasy Salmon Bean SaladTeriyaki glazed salmon
Did you make this baby and toddler-friendly Asian Shrimp Tofu Cakes? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
