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Shrimp Cakes with Lemon Aioli (VIDEO)

If you love shrimp recipes, these shrimp cakes are for YOU! They are juicy, tender and so flavorful. These shrimp fritters always disappear fast! P.S. DO NOT skip the lemon aioli sauce.

Shrimp recipe for Cheesy shrimp cakes recipe on platter with lemon aioli

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This is a surprising way to use shrimp but it’s also the best way to make a pound of shrimp go a long way. Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; these are GOOD!

Sauteed Shrimp cakes in pan garnished with parsley

Shrimp Calories / Shrimp Nutrition:

  • Purchase wild-caught shrimp whenever possible.
  • Avoid “Farm Raised Shrimp” or anything marked “Farmed,” especially coming from overseas where they may be produced in unsafe or unhealthy conditions and could lead to health problems. Here is an awesome article from Dr. Axe that discusses the dangers of farmed shrimp.
  • There are about 99 calories in 100 grams of cooked shrimp.

How to Devein Shrimp:

Deveining larger sized shrimp is especially important. Check out our video tutorial on how to peel and devein shrimp. You can use a small pairing knife or a deveining tool like this one from OXO.

Ingredients for Shrimp Cakes Recipe:

The ingredients here are so simple and come together quickly for an easy appetizer or side with dinner or lunch. Combining raw diced shrimp with a batter creates an irresistibly good shrimp fritter. I hesitate to call them ‘fritters’ because fritters are often deep fried but you don’t need much oil at all in this recipe. I usually use 1 to 2 Tbsp for the entire batch. Seriously though, don’t skip the lemon aioli sauce – it is everything with these shrimp cakes; dunk after dunk.

Ingredients for shrimp cakes and lemon aioli sauce for how to make shrimp fritters

how to make lemon aioli recipe

Watch How to Make Sauteed Shrimp Patties:

Watch Natasha make these cheesy shrimp cakes. You will be surprised by how easy this recipe is! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.

Cook’s Tips: Here are our favorite measuring spoons that I bragged about in the video. Also, a trigger release ice cream scoop makes it so easy to portion and and sauté these while keeping your hands clean. Also, a non-stick pan works best to keep the patties from falling apart while cooking.

How to make sauteed shrimp patties

Easy Shrimp Recipes to Explore:

Print-Friendly Sauteed Shrimp Cakes Recipe:

Shrimp Cakes with Lemon Aioli (VIDEO)

4.96 from 162 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cheesy Shrimp Cakes aka Shrimp Fritters with irresistible lemon aioli sauce. One of our favorite shrimp recipes! Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; this recipe is GOOD | natashaskitchen.com

If you love shrimp recipes, these shrimp cakes are for YOU! The cheesy crust creates a juicy, tender and flavorful center. P.S. DO NOT skip the lemon aioli sauce

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $12-$15
Keyword: Shrimp Cakes
Cuisine: American
Course: Lunch, Main Course
Calories: 258 kcal
Servings: 6 people (2 fritters per serving)

Ingredients

For the Shrimp Cakes/ Fritters:

  • 1 lb large raw shrimp peeled and deveined
  • 4 oz mozzarella cheese (1 1/2 cups shredded)
  • 1 large egg
  • 1/4 cup mayonnaise
  • 2 Tbsp parsley finely chopped, plus more to garnish
  • 1/2 tsp sea salt or to taste
  • 1/8 tsp black pepper
  • 1/4 cup all-purpose flour or gluten free flour
  • 2 Tbsp light olive oil or high heat cooking oil of choice

For the Lemon Aioli Sauce:

  • 1/2 cup mayo
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 garlic clove pressed or finely minced

Instructions

How to Make Shrimp Cakes:

  1. Pat dry shrimp with paper towels then dice into pea-sized pieces.*

  2. Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.

  3. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:

  1. In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine. 

Recipe Notes

*You can use a food processor to chop the shrimp, but pulse carefully so you don't turn it into ground shrimp meat.

Nutrition for Lemon Aioli Sauce is not included in the recipe since we usually don't consume the full amount with 1 batch of shrimp cakes. Based on 8 servings for the sauce, each serving has 96 calories, 89 mg sodium, 0 g sugars, 5 mg cholesterol (2%), 10 g total fat with 1 g saturated fat (5%). 

Nutrition Facts
Shrimp Cakes with Lemon Aioli (VIDEO)
Amount Per Serving
Calories 258 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 233mg78%
Sodium 968mg42%
Potassium 93mg3%
Carbohydrates 4g1%
Protein 21g42%
Vitamin A 235IU5%
Vitamin C 4.8mg6%
Calcium 263mg26%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

sautéed shrimp fritters or shrimp patties on a plate with lemon aioli sauce

Would YOU try these sauteed shrimp fritters? We think you will be impressed 😉

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Pat
    July 6, 2020

    This is by far my favourite recipe for cocktail and Oscar parties. I love it and the lemon aioli is killer! I made a couple of small tweaks the third time I made it. I used Gruyere instead of Mozzarella, I added 1 tbsp of dijon mustard, and I used 1 tbsp “Epicure” lemon basil seasoning, or lemon dilly dip, or some old Bay seasoning in addition to the salt and pepper. Let me tell you; wow! The only reason I didn’t give you a full 5 is because I found (everytime I made it) that it doesn’t always hold together well in the pan when turning it. Any advice?

    Reply

    • Natasha
      July 6, 2020

      Hi Pat, my best advice is to use a good non-stick pan which will make flipping much easier.

      Reply

  • Barb
    June 27, 2020

    Great recipe, but aioli try roasting the garlic a nice smooth taste and not bitter.

    Reply

    • Natashas Kitchen
      June 27, 2020

      Thank you for that wonderful tip! I’ll have to try that!

      Reply

  • Beverly
    June 21, 2020

    I never buy raw shrimp. Always buy cooked frozen shrimp – 50 in a bag. Can these be used instead in all of your recipes? What would I do? Sorry – but I’m new to cooking.

    Reply

    • Natasha
      June 22, 2020

      Hi Beverly, I have had some people report good results using pre-cooked shrimp in this recipe, but it really depends on the recipe. I always suggest using what is recommended in a recipe before modifying.

      Reply

  • Teresa Stevens
    June 18, 2020

    I tried this recipe tonight. It is definitely a keeper. The family loved it.

    Reply

    • Natashas Kitchen
      June 18, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Dee
    June 9, 2020

    Thank you!!

    Reply

  • Dee
    June 9, 2020

    I have made this recipe a few times and I love it!!! I have also made it with Scallops..delicious!! My question is, can this patties be baked instead of fried?

    Thank you for sharing Natasha!!

    Reply

    • Natashas Kitchen
      June 9, 2020

      Hi Dee, I have not tried baking these shrimp cakes, but one of my readers said “Instead of frying them I placed mixture on parchment paper and baked them and dusted them with Chipotle Seasoning. Made a burger for my nephew using Keto Avocado Cloud Bread freshly made. He loved it!” I hope that helps!

      Reply

  • Sarah
    June 8, 2020

    Delicious recipe! Definitely a keeper!

    Reply

    • Natashas Kitchen
      June 8, 2020

      I’m so glad you enjoyed that Sarah!

      Reply

  • Rosie Sweeney Rivera
    June 8, 2020

    Great recipe ! Absolutely delicious. Can left over patties be reheated ? If so , how ?

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Rosie! I’m so glad you enjoyed that! They sure can be!

      Reply

    • Timothy Stachowiak
      June 21, 2020

      In a saute pan over low heat and bring up to temperature

      Reply

  • Jessica
    June 4, 2020

    Can this be made with greek yogurt instead of mayo?

    Reply

    • Natasha's Kitchen
      June 4, 2020

      Hi Jessica, here is what one of our readers says in regards to omitting the mayonnaise. “My sister-in-law has to watch her sodium intake, so I changed a few things. Instead of mayonnaise, I used Greek yogurt and for salt I used Mrs. Dash. I will definitely be making these again.” Hope this helps!

      Reply

  • Geri
    May 31, 2020

    Good Morning! We have a ton of cooked shrimp leftover. Can that be used in this recipe? Or do you think it will lose something in the taste. Just wondering what your thoughts were! Thanks and have a great day!

    Reply

    • Natashas Kitchen
      June 1, 2020

      Hi Geri, it may work! Without knowing what was used to cook and season it, it is hard to say. If you experiment, please let me know how you like this recipe!

      Reply

  • Carol Rohrback
    May 21, 2020

    Can you premix this recipe in the morning and use later in the day or is it better to mix and use right a way???

    Reply

    • Natasha's Kitchen
      May 21, 2020

      Hi Carol, We normally have them fresh and haven’t really had a chance to experiment premixing it that long. If you try that let us know how you like them!

      Reply

  • Eva
    May 20, 2020

    Thank you for sharing your recipe for the shrimp cakes. They are so delicious and easy to make. My husband and I make them often. We always double the recipe. They go so fast. We add extra cheese
    Take care.

    Reply

    • Natashas Kitchen
      May 20, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jelena
    May 20, 2020

    In another review I had said that you are one of my favorite cooking blogs but I need to change that and tell you that you are my #1 favorite. I find myself coming to your site to constantly try new dishes or make the tried and true favorites like these shrimp cakes which are sooo delicious! Everything I have made has been amazing and I have a happy husband and toddlers. Thank you for sharing all your delicious recipes, you rock!!

    Reply

    • Natashas Kitchen
      May 20, 2020

      Aww, that’s the best! Thank you so much, Jelena for that sharing that thoughtful comment and feedback with me!

      Reply

  • Mitchell Petten
    May 19, 2020

    Hi Natasha, I was wondering if you have ever substituted the shrimp for crab in this recipe?? Thanks

    Reply

    • Natashas Kitchen
      May 20, 2020

      Hi Mitchell, I have not tested that but several of our readers have with great results! If you experiment, please let me know how you like this recipe!

      Reply

  • Sara Y
    May 18, 2020

    WOW! These are AMAZING! My husband and I absolutely loved them! I am so happy I didn’t skip the sauce like you said; I could eat it by the spoonful. I will definitely make this sauce for other dishes like crab cakes. I was surprised that the shrimp cakes were filling. I thought my husband and I would eat them all, but we actually had leftovers, which is always a bonus. We served with a side of grits. We are definitely adding this to our recipe collection and going to make as a regular summer dish. Thank you so much, Natasha!

    Reply

    • Natashas Kitchen
      May 18, 2020

      Sounds like you found a new favorite Sara! I’m so so glad you enjoyed this recipe!

      Reply

  • Laurie Goodwin
    May 9, 2020

    A wet mix led to mush in the pan.
    Recommend small egg and dry breadcrumbs to absorb moisture from mayo, egg & shrimp.
    Old bay seasoning for flavor or mix is bland.

    Reply

    • Natasha
      May 9, 2020

      Hi Laurie, I haven’t had that experience. It helps to pat the shrimp dry with paper towels – especially if using thawed from frozen shrimp.

      Reply

  • ellen
    April 17, 2020

    hi! im super excited to try out this recipe with all of the rave reviews I’ve been reading through

    I prefer not to fry my food and was wondering what oven directions I would have to follow in order to bake them instead

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Ellen, I haven’t tested these baked or air fried but my best guess comes from another reader. She said she sprayed the baking sheet, placed patties on the sheet and refrigerated 20 minutes then baked at 400˚F for 20 minutes per side. For an air fryer, they will bake twice as fast or even faster. I would flip after 10 minutes and then check after another 5 min for doneness. If you experiment, please let me know how it goes.

      Reply

  • Maria Z
    April 15, 2020

    This shrimp cake recipe is truly amazing. I made it a couple of months ago and it was a hit. I couldn’t cook them quick enough!! This is a keeper. THANK YOU!!

    Reply

    • Natashas Kitchen
      April 15, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • George Howell
    April 12, 2020

    Could these be served on grilled bread sandwich style?

    Reply

    • Natasha's Kitchen
      April 12, 2020

      I imagine that should work. Please share with us how you liked it if you do an experiment.

      Reply

  • Mary
    April 9, 2020

    This recipe is great! However I didn’t read thoroughly and didn’t use a non-stick pan so the first batch ended up being scrambled shrimp cakes. I brought this recipe back up on the computer before I cooked the last batch and see where you recommend using a non-stick pan, then they turned out marvelous! (will add a bit of hot sauce to the shrimp cake batter next time)

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Hello Mary, I’m glad that your second batch was already perfect! Adding hot sauce will definitely add much flavor to this dish, that’s a good idea.

      Reply

  • JAN P.
    April 7, 2020

    Hi Natasha, I’m heading to the grocery store now, and I can’t wait to try these! What would you recommend goes well with these as a main dish?

    Reply

    • Natashas Kitchen
      April 7, 2020

      So many ideas! These can be served as an appetizer, as the main course, or as a side. One of our readers wrote, “they complimented my grilled salmon perfectly”. We love to serve this with a salad and at times mashed potatoes to make it a full meal. I hope that gives you a few ideas.

      Reply

  • Vicky
    March 3, 2020

    Hi Natasha!

    I love all your recipes. What brand and size of the ice cream scoop are you using in this video?

    Reply

  • Crystal Wilson
    February 21, 2020

    These were tasty! I added some cilantro..did not have parsley. Will definitely make again! Thanks!

    Reply

    • Natashas Kitchen
      February 21, 2020

      That’s just awesome!! Thank you for sharing your wonderful review Crystal!

      Reply

  • Carolyn Kotler
    February 13, 2020

    I have made this several times and the recipe is wonderful. Very easy to make. The hardest part is chopping the shrimp. Definitely do not put them in the food processor. After cleaning the shrimp I suggest you put them (dry them off well) in the freezer for 30 minutes to stiffen up so that chopping/mincing them is easier. Also, you may not need the full 1/4 cup flour.

    Reply

    • Natashas Kitchen
      February 13, 2020

      That’s a great idea! Thank you so much for sharing that with me.

      Reply

    • Liza
      February 16, 2020

      Hi Natasha,
      Can I use almond flour instead of regular flour.
      Thanks
      LA

      Reply

      • Natasha's Kitchen
        February 16, 2020

        Hi Liza, one of our readers made a Keto version. Here is what she says: “This was amazing. I made mine keto-friendly by grating my own mozzarella and using almond flour. Will be making these again for my friends.” I hope this helps.

        Reply

  • Maryam
    February 13, 2020

    Hey Natasha,
    Thinking ofntrying this delicious recipe this Sunday for my housewarming!

    I am from United Arab Emirates btw!!

    I wanted to know if any part of the process can be made a night ahead? Maybe the shrimp mixture and aioli and i could fry it just before serving??

    Let me knowwww i cant wait to try it!

    Reply

    • Natashas Kitchen
      February 13, 2020

      Hi Maryam, We normally have them fresh and haven’t really had a chance to experiment with storing them in the fridge. If you try that let us know how you like them! I believe the aioli can be made ahead just fine. Make sure you refrigerate it.

      Reply

    • Adrijana
      April 9, 2020

      I have made the mixture the night before and then fryed it the next day, they are still excellent! I have made this many times, usually right away, but just wanted to comment that it can be made ahead as well.

      Reply

      • Natashas Kitchen
        April 9, 2020

        Thank you for sharing your experience with us, Adrijana! Our readers will find that helpful!

        Reply

  • MJ
    February 4, 2020

    That was such a delicious meal and the sauce was like icing on the shrimp cake! My husband kept raving about how good it was while he was eating. This will be heavy rotation per the hubby. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      February 4, 2020

      Thanks for your wonderful review MJ! I’m happy to hear that this recipe has become an all-time favorite.

      Reply

  • RC
    February 4, 2020

    Made this for dinner today, Hubby highly approved. He tasted the shrimp cakes prior to dipping them into the lemon aoli and thought them very tasty. I made them smaller for ease of turning and speed of cooking. Added more lemon juice, zest and some drops of Frank’s Hot sauce for added zing to the aioli. Thanks for posting this recipe!

    Reply

    • Natashas Kitchen
      February 4, 2020

      You’re welcome, RC! I’m so glad you enjoyed this recipe!

      Reply

  • Brenda Taylor Johnson
    February 3, 2020

    These were easy to make. Cut the shrimp small as indicated, make the cakes about 2 inches in size and cook in a non-stick skillet. Don’t over turn the cakes while cooking. I did add 1 tsp. of Old Bay Seasoning for more seafood flavor. Love the way the cheese melts away and they crisp up for great flavor. I cooked these for Super Bowl LIV along with Natashas’s potato wedges which were a great combo together. The sauce works great for both dishes! Yummy!!!

    Reply

    • Natashas Kitchen
      February 3, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

      • Brenda Taylor Johnson
        February 3, 2020

        Your site is really great. Lots of great recipes to cook if you are a “foodie” and enjoy cooking.

        Reply

        • Natashas Kitchen
          February 3, 2020

          Thank you for that compliment, Brenda!

          Reply

  • Candace Curry
    February 2, 2020

    I just made this for Super Bowl! Of course they didn’t last until the game started. They are so delicious!
    Thank you

    Reply

    • Natasha's Kitchen
      February 2, 2020

      Oh wow haha they loved it! Thanks for your feedback and I’m glad it was such a hit.

      Reply

  • Erin
    January 29, 2020

    These were good but they fell apart and therefore were a fail for my dinner. Took a lot of time but just fell apart.. disappointed.

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Erin, I’m so sorry to hear that, some of our readers noticed the cakes falling apart when they chopped the shrimp too big. Try making the shrimp cuts slightly smaller and that should help!

      Reply

      • Vanessa
        May 26, 2020

        Super tasty and easy to make! I cooked the shrimp a little more cause it adds a crispy taste in the end. I made the aioli too and the boyfriend likes it but it’s also good to just add lemon juice to the cake!

        Reply

        • Natashas Kitchen
          May 26, 2020

          That’s just awesome! Thank you for sharing that with me!

          Reply

  • Sky
    January 29, 2020

    These were so delicious and such a fun way to eat shrimp! I used my food processor to grate the mozzarella and then added the rest of the ingredients and just pulsed a few times. Such a quick and easy recipe and so full of flavor. We served ours on a simple green salad and our toddler enjoyed them plain. Love all your recipes!

    Reply

    • Natashas Kitchen
      January 29, 2020

      That’s so awesome, Sky! Thank you so much for sharing that with me!

      Reply

  • Gretchen
    January 27, 2020

    OMGosh!!!!! I tried this recipe for my daughter’s last dinner before returning to college and it was a BIG hit!!! I didn’t have fresh parsley which I will have the next time I make it!

    Reply

    • Natashas Kitchen
      January 27, 2020

      I’m so glad you enjoyed it, Gretchen! Thank you for the wonderful review!

      Reply

  • Nancy
    January 23, 2020

    These were so yummy and easy to make with simple ingredients. Will certainly be making these again. Thanks for sharing this recipe.

    Reply

    • Natashas Kitchen
      January 23, 2020

      You’re welcome, Nancy! Thank you for that great review.

      Reply

  • M Shaw
    January 20, 2020

    Made these tonight! Thank you for something new & delicious to do with shrimp! Easy and quick! This will be added to my dinner rotation!

    Reply

    • Natashas Kitchen
      January 20, 2020

      That’s so great! Sounds like you found a new favorite.

      Reply

  • Tatiana Perez
    January 13, 2020

    I just made these, and they are awesome!!! I will definitely make these again. And omg the sauce, sooo yummy!

    Reply

    • Natashas Kitchen
      January 13, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Patricia
    January 12, 2020

    I luckily just happened upon this recipe and made them to take to a dinner party as I was requested to take an appetizer. I hate doing appetizers. These will definitely be my “go to” from now on. They are absolutely delicious, easy to make and got rave reviews. Everyone requested the recipe. I made them quite small to be a one or two bite appetizer. Thanks so much for the great recipe!

    Reply

    • Natashas Kitchen
      January 13, 2020

      That’s so great! It sounds like you have a new favorite, Patricia!

      Reply

  • Mary
    January 10, 2020

    Do you think I could add bread crumbs instead of flour it sounds better to me what do you think?

    Reply

    • Natashas Kitchen
      January 11, 2020

      Hi Mary, I haven’t tried that but I think it would taste good to coat the outside in panko. The batter is too loose though to form into a patty with your hands so it would be difficult to dip the patties in bread crumbs. I hope this helps

      Reply

      • Michele
        January 25, 2020

        Could you make these ahead of time? How would they be microwaved to heat up or served cold?

        Reply

        • Natashas Kitchen
          January 25, 2020

          Hi Michele, yes you definitely can reheat these! Our readers have reported reheating them in the oven is much better than the microwave If you re-cook them in the microwave on too high of heat, the shrimp will get tough.

          Reply

  • Pat
    January 7, 2020

    Can’t wait to try this. Your recipes are amazing.

    Reply

    • Natashas Kitchen
      January 7, 2020

      I hope you love this recipe, Pat!

      Reply

  • Daphne
    January 2, 2020

    Love this

    Reply

  • Ray
    December 31, 2019

    I just made these and they are FIRE. My boys were disappointed when they ate them all. Thanks for this quick and easy recipe.

    Reply

    • Natashas Kitchen
      December 31, 2019

      That’s so great! It sounds like you have a new family favorite, Ray!

      Reply

  • Amy Merritt
    December 28, 2019

    I clicked on the Chicken version and got the recipe for the Shrimp. How much Chicken do I substitute for the Shrimp?
    Also the best way to reheat anything is actually on top of the stove in a skillet. Learned that a long time ago. Start on a low temp and cover and uncover as needed

    Reply

    • Natasha
      December 28, 2019

      Hi Amy, I’m sorry about that! We had the wrong link in the facebook post. Thanks for letting me know so I could change that. Here are the chicken fritters.

      Reply

    • Dani
      January 28, 2020

      I dont have fresh parsley, could I use cilantro? How do think that would work?

      Reply

      • Natasha
        January 28, 2020

        Hi Dani, I haven’t tried with cilantro but I think that should work fine.

        Reply

  • Christy Kenz
    December 21, 2019

    I love these and I have made them many times before. I will need to make them early this year, is there a way to do that?? Prep, cook and warm up or???

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Christy, yes you definitely can reheat these! Our readers have reported reheating them in the oven is much better than the microwave If you re-cook them in the microwave on too high of heat, the shrimp will get tough.

      Reply

      • Christy
        December 21, 2019

        Thank you!

        Reply

  • Michele
    December 21, 2019

    Could the shrimp cakes be made ahead of time and reheated? Dying to make it!

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Michele, yes you definitely can reheat them! Our readers have reported reheating them in the oven is much better than the microwave If you re-cook them in the microwave on too high of heat, the shrimp will get tough.

      Reply

      • Glenn Email Pickett
        January 10, 2020

        Just made these for dinner for my wife and son. My son went away to college and has since become pescatarian, so I knew this was something he would eat. He has also taken up cooking and has become quite skilled, knowledgable and along with that, a bit of a foody. These shrimp cakes were a huge hit that he will be making back at school. Thanks!

        Reply

        • Natashas Kitchen
          January 11, 2020

          You’re welcome! I’m so happy you enjoyed it, Glenn!

          Reply

  • Joe Chioda
    December 16, 2019

    Made this over the weekend and followed recipe exactly. They were amazing and the lemon aioli sauce is a must do! I’ve made shrimp cakes in the past, but these ones were so much better. I think it has a lot to do with the mozzarella cheese and simple ingredients.

    They were so good I’m making them again tonight!

    Reply

    • Natashas Kitchen
      December 16, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Joe!

      Reply

  • Rebecca P
    December 13, 2019

    I made this according to the instructions with the exception of not having fresh lemon on hand. So with no zest in the sauce and bottled lemon juice it was still very good. It made much more than I expected. I will definitely make these again. Nice crunch with moist flavorful center and the sauce really does set it off nicely.

    Reply

    • Natashas Kitchen
      December 13, 2019

      I’m so glad you enjoyed it, Rebecca! Thank you for the wonderful review!

      Reply

  • Glen
    December 8, 2019

    I made these shrimp cakes for dinner tonight. What a nice, simple recipe. Both my wife and I thought they were great. And, you’re right: don’t skip the aoili!

    Reply

    • Natashas Kitchen
      December 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review

      Reply

  • Patti
    December 2, 2019

    Hi Natasha…made these for dinner tonight…delicious! What a great recipe. I didn’t have fresh shrimp but cooked frozen shrimp, thawed them out and followed the recipe and it turned out great! Thank you!

    Reply

    • Natashas Kitchen
      December 2, 2019

      I’m happy to hear you enjoyed that, Patti! Thank you for sharing & I’m so glad to know it worked with that frozen shrimp!

      Reply

      • Michele Avarino
        December 29, 2019

        How many cakes does this recipe make? Looking to double the batch for 10 people

        Reply

        • Natashas Kitchen
          December 30, 2019

          Hi Michele, we have that listed in the recipe, this makes 12 cakes (2 per serving for 6 people).

          Reply

  • Nicole
    December 1, 2019

    This is my absolute favorite recipe!

    Reply

    • Natashas Kitchen
      December 2, 2019

      That’s just awesome, Nicole!!

      Reply

  • Sheree Wheelock
    November 3, 2019

    made this tonight and they are fantastic. made a double batch and just like your chicken fritters they disappeared as fast as I made them. I would of taken a picture but the only thing left were crumbs. love them

    Reply

    • Natashas Kitchen
      November 4, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Carol Soppeland
    November 1, 2019

    Any tips for trying in an airfryer

    Reply

    • Natasha
      November 1, 2019

      Hi Carol, I haven’t tested these baked or air fried but my best guess comes from another reader who happens to be named Carol also! She said she sprayed the baking sheet, placed patties on the sheet and refrigerated 20 minutes then baked at 400˚F for 20 minutes per side. For an air fryer, they will bake twice as fast or even faster. I would flip after 10 minutes and then check after another 5 min for doneness. If you experiment, please let me know how it goes.

      Reply

  • David Morris
    October 12, 2019

    This is a very good recipe. I substituted yellow lake perch tonight and it was outstanding. Thank you for this gift.

    Reply

    • Natashas Kitchen
      October 12, 2019

      You’re welcome, David! Thank you for the great feedback.

      Reply

  • Mammie
    September 18, 2019

    These look delicious. I found these on your keto.plus IG. I can’t figure out how they can only have 4 carbs though using the 1/4 cup of all purpose flour.

    Reply

    • Natasha
      September 18, 2019

      Hi, just pulling up some quick math from googling. 1/4 cup flour has about 23 carbs divided by 6 servings = 4

      Reply

      • Mammie
        September 19, 2019

        Excellent. Thank you, i can’t wait to make these.

        Reply

      • Stacey
        December 30, 2019

        Love your recipes! I’m making these With almond flour tomorrow night for A New Year’s Eve Party. Do these need to be refrigerated a few hours, like the chicken fritters?

        Reply

        • Natashas Kitchen
          December 30, 2019

          Hi Stacey, there is no need to marinate them in the refrigerator prior to cooking.

          Reply

  • Frances Knighton
    September 17, 2019

    I made these for dinner tonight and we loved them. I did add some paprika and Old Bay seasoning to the mix. Also, I used almond flour instead of the regular flour and fried them in avocado oil (which has a higher smoke point). My husband couldn’t stop eating them.

    Reply

    • Natashas Kitchen
      September 18, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Frances!

      Reply

    • dwayne
      November 20, 2019

      I’m doing Keto now so I will be using Almond flour…can’t wait to try…they are Delicious with regular flour

      Reply

      • Natashas Kitchen
        November 20, 2019

        I hope you love this recipe! We look forward to your feedback, Dwayne!

        Reply

  • Heather Simmons
    September 15, 2019

    I made these for a small dinner party and they got rave reviews. I used mexican blend cheese because I was out of mozzarella and I tossed in just few panko crumbs because I was making them into burger sized patties and was worried about flipping them. Everyone wanted the recipe. I did refrigerate the mixture for about an hour before forming and making them. I will definitely use this recipe again. Everything was perfect!

    Reply

  • David Morris
    September 14, 2019

    I printed out the recipe for shrimp-cakes w/ lemon aioli sauce and decided to make this for dinner tonight. It was simple but excellent. We will have this again with quests. I thought about subbing yellow perch or walleye into this recipe. Thank you!

    Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Barbara McDonald
    September 9, 2019

    OMG! This looks “out of this world” delicious! I was looking for new recipes for shrimp that are quick and easy…and who doesn’t love fritters! Going out now to get ingredients!

    Reply

    • Natashas Kitchen
      September 9, 2019

      I hope you love this recipe, Barbara!! Thank you for that awesome feedback!

      Reply

  • Jessica
    September 8, 2019

    Are these best served hot or can they be served room temperature. I would like to make a large batch of these for an anniversary party, however it is on a boat, so they would have to be made ahead of time.

    Reply

    • Natasha
      September 9, 2019

      Hi Jessica, I love this warm but they are still enjoyable cold.

      Reply

  • Cheryl
    September 2, 2019

    These were so easy to make and very impressive to serve. “Keto-ized” them by using coconut flour and spiced them up with a little Old Bay seasoning. Served with homemade coleslaw. Thanks for a great keeper recipe!

    Reply

    • Natashas Kitchen
      September 2, 2019

      That’s so great! It sounds like you have a new favorite, Cheryl!

      Reply

  • Amura-An
    August 29, 2019

    Thank you for this wonderful recipe, Wonderful , I can’t wait until tomorrow to make this shrimp cake. Although I really would like to replace mayo dip with something else and not so keen on cream or cream cheese either , I find them sickly. What else I can make a nice creamy dip with , any advice ?

    Reply

    • Natasha
      August 29, 2019

      Hi Amura-An, I had one reader report making a dip with sour cream and garlic with great results. Another mentioned greek yogurt instead of mayo.

      Reply

  • Luc Lalancette
    August 28, 2019

    Made this for my daughter’s birthday and it was a hit with all my difficult kids as well. It will be a repeat for sure.
    Thank you for sharing

    Reply

    • Natashas Kitchen
      August 28, 2019

      Sounds like you found a new party favorite! Thank you for that awesome review Luc!

      Reply

  • Lori Bradford
    August 24, 2019

    I HAVE EVERYTHING EXCEPT THE MOZZARELLA, CAN IT BE REPLACED WITH A SHREDDED CHEDDAR? I’M DYING TO MAKE THIS,AND I HAD PLANNED ON DOING SO TONIGHT!!!

    Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Loria, yes that should work with cheddar also! I hope you love this recipe!

      Reply

      • kburke
        December 3, 2019

        Could you make this ahead of time and then reheat to serve at a party?

        Reply

        • Natashas Kitchen
          December 3, 2019

          Hi, yes you definitely can reheat them! Our readers have reported reheating them in the oven is much better than the microwave If you re-cook them in the microwave on too high of heat, the shrimp will get tough.

          Reply

  • Linda Chittick
    August 22, 2019

    Natasha, I made these last night and they are truly a winner! Delicious! I was so anxious to eat them, I didn’t get a picture taken. I used a 3″ ring mold to form them and got 8 cakes out of the recipe. I also froze the remaining cakes before frying and they came out fine. Love your website and recipes.

    Reply

    • Natashas Kitchen
      August 22, 2019

      That’s so great Linda and sounds beautiful! Thank you for sharing that with me!

      Reply

  • Deja M.
    August 20, 2019

    I’m going to make these tonight!! They look SOOOOOO good what woukd you consider a serving size, 1 or 2 cakes? Thank you!!

    Reply

    • Natashas Kitchen
      August 20, 2019

      I’m so glad you enjoyed that Deja! I have the servings towards the top of the recipe card: Servings: 6 people (2 fritters per serving) It honestly depends on how big you make them.

      Reply

    • Pamela Woolley
      August 20, 2019

      Oh definitely 2 they look so yummy

      Reply

  • Jill
    August 17, 2019

    Big hit with everyone… already shared the recipe with 4 people…

    Reply

    • Natashas Kitchen
      August 18, 2019

      That’s so awesome! Sounds like you found a new favorite Jill!

      Reply

  • Nancy
    August 16, 2019

    These are delicious!! Will make these again. I loved the lemon aioli but it didn’t agree with my husband. It would be good dipped in other sauces as well. Had some cold mixed in a salad the next day and that was good too.

    Reply

    • Natashas Kitchen
      August 16, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!

      Reply

  • Diane
    August 10, 2019

    How would you lower the sodium.

    Reply

    • Natasha
      August 10, 2019

      The easiest way to lower the sodium is to remove the salt in the recipe. If you wanted to further lower the sodium, I would suggest cutting down slightly on the cheese since it has a fair amount of sodium.

      Reply

  • Sarah Devine
    August 7, 2019

    Do you think it would be possible to prepare the mixture a few hours ahead?

    Reply

    • Natasha
      August 7, 2019

      Yes, that would be fine, just keep it covered and refrigerated until ready to use.

      Reply

      • Sarah Devine
        August 8, 2019

        Thank you!

        Reply

  • Babynaaz khedun
    August 5, 2019

    Hey natasha tried zis recipe omg its soooooo yummy …..thanks dear for sharing such a nice recipe…..good job god bless

    Reply

    • Natashas Kitchen
      August 5, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Marina Jacobson
    August 4, 2019

    I made it today. Had no mozzarella, so I did shredded mild cheddar instead and it’s worked great. Kids liked it a lot. They don’t eat mayo, so sour cream with garlic. Thank you for the great recipe.

    Reply

    • Natashas Kitchen
      August 4, 2019

      I’m so happy to hear that! Thank you for sharing your great feedback!

      Reply

    • Lori Bradford
      August 24, 2019

      THANK YOU FOR POSTING THIS
      I JUST ASKED IF A CHEDDAR WOULD WORK,I’M SO THRILLED THAT I CAN NOW GO AHEAD AND MAKE THEM TONIGHT AS PLANNED

      Reply

      • Natashas Kitchen
        August 24, 2019

        I’m so glad you found this answer! We look forward to your feedback!

        Reply

  • Janet
    July 31, 2019

    Haven’t made it yet,but sans the cheese, it sounds good. Any tips when I prepare without cheese?

    Reply

    • Natasha
      July 31, 2019

      Hi Janet, I haven’t tested these without cheese to be honest. It does help to hold them together and form a nice crust, just be sure to cook on a good non-stick pan so they are less likely to fall apart.

      Reply

  • Dr. Maria Procaccino
    July 30, 2019

    Very nice and easy… I also added a little red onion and might try some of the other suggestions next time… I made the patties a little bigger and we put them on a hamburger bun for a fun lunch! Tks, m

    Reply

    • Natashas Kitchen
      July 30, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Randy
    July 27, 2019

    Great instructions from a likable chef!

    Reply

    • Natashas Kitchen
      July 27, 2019

      Thank you for the wonderful review!

      Reply

  • Sulema
    July 22, 2019

    Could you use Almond or coconut flour instead of regular flour?

    Reply

    • Natashas Kitchen
      July 22, 2019

      Hi Sulema, one of our readers made a Keto version. Here is what she says: “This was amazing. I made mine keto-friendly by grating my own mozzarella and using almond flour. Will be making these again for my friends.” I hope this helps.

      Reply

  • Ester Thompson
    July 16, 2019

    I Love the Shrimp Cakes.. Will the mixture sit well over night?? Everything is in a sealed bowl n the fridge.. I just can’t get them tonight.. Would it be ok to let the mixture sit overnight???

    Reply

    • Natashas Kitchen
      July 17, 2019

      Hi Ester! I haven’t tried that overnight but I imagine that should work. If you experiment, let me know how you liked the recipe.

      Reply

  • Moe Stooke
    July 11, 2019

    I absolutely love this recipe. I have made them every time I have some shrimp. The aoli is the best!

    Reply

    • Natashas Kitchen
      July 12, 2019

      That’s so great! Thank you for sharing that!

      Reply

  • Melodie Giraud
    June 26, 2019

    Hello, can I use almond flour for this?

    Reply

    • Natashas Kitchen
      June 26, 2019

      Hi Melodie, one of our readers made a Keto version. Here is what she says: “This was amazing. I made mine keto friendly by grating my own mozzarella and using almond flour. Will be making these again for my friends.” I hope this helps

      Reply

  • Julie McAdams
    June 12, 2019

    I made this today and it was very yummy. However, I didn’t use mayo or parsley. Some how I forgot it. I did use almond flour instead of flour and it still turned out great. Not sure how to upload a picture.

    Reply

    • Natashas Kitchen
      June 12, 2019

      I’m so happy to hear that! Thank you for sharing your great review! You are welcome to share your photo on social media and hashtag #natashaskitchen for us to see it!

      Reply

  • Jane Dick
    April 7, 2019

    OMG so good! I wasn’t sure at first but truly yummy!

    Reply

    • Natashas Kitchen
      April 7, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Sandra
    April 5, 2019

    This recipe has become one of our favorites. My daughter can’t stop asking for more. Thank you for sharing it with us all.

    Reply

    • Natashas Kitchen
      April 5, 2019

      That is the best when kids love what we moms make. That’s so great!

      Reply

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