Abstract: This study aimed to develop shrimp cakes containing yam and wolfberry powders to meet consumer nutritional and health demands. The formulation was optimized through single- and two-factor experimental designs, and the effects of yam and wolfberry powder addition on the processing characteristics, color, textural properties, and sensory evaluation were determined. Four common heating methods (steaming, pan-frying, microwaving, and air-frying) were evaluated for their impacts on yield, moisture content, water distribution, color, texture, taste, flavor, and sensory quality. The results showed that the incorporation of yam and wolfberry powders improved the water-holding capacity and yield of shrimp cakes. The addition of 10% yam powder produced shrimp cakes with moderate hardness, optimal elasticity, and the highest sensory score. Similarly, the inclusion of 3% wolfberry powder resulted in balanced elasticity, acceptable color, and the highest sensory score. The results of the two-factor experiment showed that when the addition amount of yam powder was 10% and the addition amount of wolfberry powder was 2%, the sensory score of shrimp cake was the highest, which was 83.7 points. Comparable taste intensities were observed among shrimp cakes prepared by different heating methods, with minor differences in saltiness, bitterness, and umami. Steaming effectively preserved moisture, yielding the highest yield (93.95%) and moisture content (62.13%). In contrast, microwave heating resulted in significantly lower yield and moisture content than those of other heating treatments (P<0.05), and produced shrimp cakes with greater hardness and chewiness, characterized by nutty and caramel aromas. Pan-fried shrimp cakes exhibited attractive color and generated a broader range of volatile flavor compounds—such as heterocyclic, ketone, aldehyde, and ester—contributing to burnt sweetness and tobacco, smoky, and fruity aromas. In conclusion, these four heating methods influence the quality of yam and wolfberry shrimp cakes, with pan-frying showing better performance in terms of sensory evaluation and flavor.