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

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!

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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)

4.95 from 99 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
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*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 233mg 78%
Sodium 968mg 40%
Potassium 93mg 3%
Total Carbohydrates 4g 1%
Protein 21g 42%
Vitamin A 4.7%
Vitamin C 5.8%
Calcium 26.3%
Iron 11.7%
* 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 😉

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jerry
    September 22, 2018

    These were great. Halved recipe for just wife and I. Aioli was awesome. The patties got slightly burned in cast iron skillet. I have made crab cakes before w/o burning. Not sure if I used enuff olive oil. Maybe next time I will use canola oil. Reply

    • Natashas Kitchen
      September 22, 2018

      Hi Jerry. I’m so sorry to hear that. Was the heat possibly turned up too high? Adding a little bit more oil may helps also. Reply

  • Carol
    September 18, 2018

    Hello! I love this recipe and I’ve noticed several people asking about baking the patties. Well I did my studying today and found a way to bake them. I mixed the batter as usual. I used two cookie sheets that are “cushion air” sheets. I set the oven to 400 degrees. I sprayed each cookie sheet with Pam or some similar cooking spray. I dosed each cookie sheet with the patties. I then placed the cookie sheets in the refrigerator for the patties to set. Then one pan at a time I placed the cookie sheet in the middle of the oven and cooked each side 20 minutes each. Be sure to flip the patty after 20 minutes then cook the other side for 20 minutes for approximately 40 total cooking time. They came out beautiful and as the cooled off they got really crispy. They taste great! I hope this helps and the way I explained it is not confusing. Thank you for this wonderful recipe. I’ve made them six times now! I took a picture of my end results but didn’t see where I could add a picture. Reply

    • Natashas Kitchen
      September 18, 2018

      Wow! Thank you so much for sharing this with all of us. I’m sure our readers will find this helpful! Thank you Carol! Reply

  • karen
    September 14, 2018

    Wondered if the shrimp cakes can be made ahead Reply

    • Natashas Kitchen
      September 14, 2018

      Hi Karen, 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! Reply

  • Elizabeth Osburn
    September 13, 2018

    I dearly enjoy eating shrimp. Is there anything that I can substitue for the mayo? Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Elizabeth. 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

  • Trish
    September 11, 2018

    These were delicious! And you were right – the lemon aioli was fabulous with them! Definitely a keeper! Reply

    • Natashas Kitchen
      September 11, 2018

      I never skip the aioli! Thank you for sharing your review with us, Trish! Reply

  • Kim
    September 9, 2018

    OMG!!!!!

    These were so so good! But we have a big bag of cooked shrimp, do you think I could use it some how and not have shrimp too rubbery?? Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Kim, you can try use it but they won’t be as juicy. Cooked shrimp may just become overcooked and shrink down with additional cooking. Reply

  • Jan
    September 8, 2018

    Can I use almond flour…and how much? Reply

    • Natashas Kitchen
      September 8, 2018

      Our readers have use almond flour with a 1:1 ratio. Enjoy 🙂 Reply

  • Ganna
    September 7, 2018

    HI Natasha! What brand of mayo do you use in your recipes? Thank you! Reply

    • Natasha
      September 7, 2018

      Hi Ganna, I don’t stick to a specific brand – usually switch between Hellmans, Best Foods, Real Mayo and the Kirkland Signature brand at Costco. I guess I haven’t found one that I didn’t like (except Miracle whip but that is not real mayo) 😉 Reply

  • Debbie
    September 7, 2018

    Made these tonight and they were delicious! A keeper for sure! Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Debbie! That’s so great! Thank you for the great feedback! Reply

  • Donna Feroli
    September 4, 2018

    Tweaked this a bit to allow for low carb. Coconut and almond flour worked well. They were delicious. Reply

    • Natashas Kitchen
      September 4, 2018

      I’m so happy you enjoyed this soup, Donna! I love that you were able to make it low carb! Reply

  • September 4, 2018

    I can’t have shell fish, but salmon works well, too. Many thanks for your work to promote fish in the diet!! Reply

    • Natashas Kitchen
      September 4, 2018

      You’re so welcome John! I’m so happy you enjoyed these! Reply

  • Melissa
    September 3, 2018

    Holy Moly! These were amazing! I will definitely be making these again. And sharing the recipe with my boss, the chef. Reply

    • Natashas Kitchen
      September 3, 2018

      That’s so awesome! Thank you so much for the great review and sharing our blog with others, Melissa!! Reply

  • Dave Lichter
    September 3, 2018

    I have made these DELICIOUS Shrimp cakes several times and they are always a big hit. The garlic-lemon aioli is so good and can be used on more than just these shrimp cakes. I am thinking of using lump crab in place of the shrimp to see how it turns out. Mine crab cakes. Also on top of the aioli, I sprinkle smoked paprika and I think it’s a great, but subtle addition. Thanks for this recipe! Reply

    • Natashas Kitchen
      September 3, 2018

      You’re so welcome, Dave! I’m so happy you enjoyed these. Yes crab should work just fine, several of our readers have reported great results. Reply

  • Marina
    August 30, 2018

    can you substitute sour cream for the mayo in the shrimp cake recipe Reply

    • Natasha
      August 30, 2018

      Hi Marina, I haven’t tried substituting but some of my readers have. They used sour cream and even avocado instead. Reply

  • Julie Halton
    August 29, 2018

    Could you substitute canned crab meat for the shrimp? If so, how much Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Julie! Our readers have reported great results using crab meat! I have asked for more information hopefully they will update us as I have tried this myself. If you experiment I would love to hear how you liked that! Reply

  • Neal Hirakawa
    August 26, 2018

    Hi Natasha

    Made these tonight and they were tasty. We didn’t have parsley so I used greens onions Reply

    • Natashas Kitchen
      August 26, 2018

      Thank you for the great review, Neal! I’m so happy you enjoyed that! Reply

  • Martin Jacoby
    August 26, 2018

    Forgot to mention that I added a 1/2 tsp of Old Bay seasoning and a pinch of cayenne Reply

    • Natashas Kitchen
      August 26, 2018

      That sounds amazing! Reply

  • MARTIN H JACOBY
    August 26, 2018

    Cooked these on the BBQ. Outstanding!! Reply

    • Natashas Kitchen
      August 26, 2018

      That sounds amazing! Thank you for sharing that with us, Martin Reply

  • Lolita
    August 26, 2018

    258 calories per serving?
    How do you compute the calorie per serving Reply

    • Natashas Kitchen
      August 26, 2018

      Hi Lolita. We use this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Reply

  • Nancy
    August 24, 2018

    What a great recipe. Thank you so much for sharing. I made as is, and was a great hit!! Reply

    • Natashas Kitchen
      August 24, 2018

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

  • Karen Haney
    August 24, 2018

    We are making these shrimp cakes tonight for dinner. Just wondering what would be good sides for these? Was thinking about grits and maybe green beans. Reply

    • Natashas Kitchen
      August 24, 2018

      That sounds like a great combinations Karen! Many of our readers have served this with a nice salad! Enjoy Reply

  • Nancy
    August 23, 2018

    They were DELICIOUS! I had some Salmon left over from the night before so I added the salmon with the shrimp and it was a hit! My very picky 11 year old ate and loved them…. Reply

    • Natashas Kitchen
      August 23, 2018

      That’s so great Nancy! Don’t you love it when kids eat what we moms make? Thank you for the amazing review! Reply

  • Heath
    August 22, 2018

    Is there a mayonnaise substitute such as sour cream that would work? Reply

    • Natashas Kitchen
      August 22, 2018

      Hi Heath, 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

  • debra snell
    August 21, 2018

    Looks so yummy! Making these tonight! LOVE YOUR VIDEOS!!! Reply

    • Natashas Kitchen
      August 22, 2018

      Aww! Thank you Debra! You’re so nice! Reply

  • Lee Parker
    August 21, 2018

    Could I used lump crab in place of the shrimp? Reply

    • Natashas Kitchen
      August 21, 2018

      Hi Lee, I haven’t tried it with crab meat but some of our readers have and liked it! Reply

      • Lee
        August 22, 2018

        Thank you. I am going to give it a go tonight with the crab so I’ll let you know how they turn out. Reply

        • Natashas Kitchen
          August 22, 2018

          I look forward to it Lee. Reply

      • Lee
        August 22, 2018

        My word, these fritters made with the crab were awesome!!! I used very little olive oil to fry them in and they were fabulous! When my kids were little we had this thing…if I tried some new recipe and they loved it they would say “mom, put a star by it”. When we sat down to eat this evening, my hubs took his first bite, then looked up at me and said, “put a star by this one!” Reply

        • Natasha
          August 22, 2018

          That is fantastic and thank you so much for sharing that with us! Did you use imitation crab meat or lump crab meat? I can’t wait to try it!! 🙂 Reply

          • Lee Parker
            August 23, 2018

            I used lump crab meat.

          • Natashas Kitchen
            August 23, 2018

            Awesome!

        • Dee
          August 23, 2018

          That is awesome Lee! I cannot wait to try them with crab! Thank you for posting. 🙂 Reply

    • Dee
      August 21, 2018

      Lee, that sounds delicious! I tried them with scallops and a mix of vegan mozarella and cheddar and they were GREAT! Would you mind posting how they turned out with crab??

      *Natasha, I know you have mentioned that someone baked them. I would love to bake them also, do you know what temperature they baked them on? thanks. Reply

      • Natashas Kitchen
        August 21, 2018

        Dee, they did not specify unfortunately. Reply

        • Dee
          August 21, 2018

          Thank you, I will try it and thanks for always replying so quickly Natasha! 🙂 Reply

          • Natashas Kitchen
            August 22, 2018

            My pleasure!

  • Barbara Heller
    August 21, 2018

    They were fantastic and i5 will be a new lite lunch favorite for sure… Reply

    • Natashas Kitchen
      August 21, 2018

      That’s so great Barbara! I’m so happy you found a new favorite. Reply

  • Kim
    August 19, 2018

    I made these and they were amazing and easy. Reply

    • Natashas Kitchen
      August 19, 2018

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

  • Dee
    August 17, 2018

    I made this recipe last night and wow!, it was delicious. I am planning to make them with scallops tonight because I want to use the parsley. I added some cilantro and, added a bit of maple syrup to the sauce and garlic…WOW!! Made watermelon mojitos to go along with it 😉 Thank you for the recipe Natasha.
    I only have 1 question. They were falling apart a little bit, should I add more flour??? Thanks again. Reply

    • Natashas Kitchen
      August 17, 2018

      Hi Dee! Thank you for sharing your wonderful review! Did you possibly cut your shrimp too big? Possibly check the proportions in the recipe to make sure you have enough shrimp to batter and also it helps to dice the shrimp smaller to help them stay together. Also, I only flip them once. You want them to get golden brown on one end before flipping which also helps them stay together. I hope that helps! Reply

      • Dee
        August 18, 2018

        Yes, that is what I did, cut the shrimp too big. After cutting, I realized that I could off pulsed them! No biggie. Made them with Scallops. This time I pulsed the Scallops and they came out perfect!!! I used vegan mozzarella and cheddar cheese because I did not have much mozzarella left and they were delish! Thanks again. LOVE this recipe! Reply

  • Leslie
    August 15, 2018

    I’ve read the recipe twice and see no where the 2nd tablespoon of oil goes. Aside from mayo, there is no instruction for oil in the fritter batter, nor a note to add the 2nd tablespoon to the pan for cooking. I’ve been known to miss things, so I ask. Pls tell me what to do with the second tablespoon of oil. I’m SO looking forward to making these. Thanks. Reply

    • Natashas Kitchen
      August 15, 2018

      Hi Leslie. We use anywhere from one to two tablespoons of oil to fry these fritters. I usually add the second tablespoon half way through the process once the amount of oil is reduced in the pan. Reply

      • Leslie
        August 16, 2018

        Thanks for the info. Would you ad that to your document? Thx. Reply

  • Kristine Lynch
    August 14, 2018

    I made these today and they are so yummy have put the photo on my Insta kris.annecooking, thanks Natasha these now will be a regular on our table. Cheers from down under 😜 Reply

    • Natashas Kitchen
      August 14, 2018

      That’s so great Kristine! Make sure you tag @natashaskitchen or #natashaskitchen on your IG photo so we can see it! 🙂 Reply

  • Chef Chas
    August 12, 2018

    Natasha, I really enjoy your videos. I have cooked mass volumes of food & with your video “now that I am retired” can just cook foe me & my wife. Good job & it is well informed recipes in video form. Just made Blueberry muffins yum & making the Shrimp tonight with Fried rice & Stir Fried Veggies with an Oyster Sauce. But with the Shrimp I am adding another sauce (Apricot/lemon Hoisin) with the Lemon Aioli for dipping. Reply

    • Natashas Kitchen
      August 12, 2018

      Thank you so much for your thoughtful review Chef Chas! I’m happy you found my blog and videos helpful! Reply

  • Rachel
    August 11, 2018

    I used almond flour instead of regular to make them low carb. Delicious! Also tried coconut flour, works just as great. Reply

    • Natashas Kitchen
      August 11, 2018

      Thank you for sharing that with us Rachel! 🙂 Reply

    • Amy FREEZE
      August 18, 2018

      did you have to adjust the amount of almond flour? I want to try them today! Reply

  • Dori
    August 7, 2018

    I made this last week and they were so good. I did, however, have to add an extra egg. I would like to bake them next time. Any suggestion on what baking temp and time? Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Dori! Several of our readers reported great results baking this but didn’t note the time. I wish I could better assist! Let me know how you like it! Reply

  • Tyera
    August 6, 2018

    This recipes was very helpful..my shrimp cakes and aioli sauce came out tasty!!..thank you for sharing😁 Reply

    • Natashas Kitchen
      August 7, 2018

      You’re so welcome! Thank you for the great review! Reply

  • Bob
    August 6, 2018

    They were very tasty. The only thing I changed was I added some old bay seasoning to the mix before I fried them Reply

    • Natashas Kitchen
      August 6, 2018

      Thank you for sharing that with us Bob! I’m happy you enjoyed that! Reply

  • Trisha Riordan
    August 6, 2018

    Can you bake the shrimp cakes?
    Trish Reply

    • Natasha
      August 6, 2018

      Hi Trisha, 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

  • August 6, 2018

    I’m really looking forward to making these for dinner tonight! Reply

    • Natasha
      August 6, 2018

      This recipe has been a reader favorite since we posted it. I hope you LOVE it!! 🙂 Reply

  • Kimberly Nghiem
    August 6, 2018

    Made this last night as an appetizer for dinner! It was a huge HIT! Definitely don’t skip the aioli…I love lemon so I made my aioli super lemony and garlicky. The shrimp cakes came out so crispy on the edges but when you bite into it, it’s so gooey and full of shrimp which the fiance loves! Definitely a win over crab cakes and I love my crab cakes! Reply

    • Natashas Kitchen
      August 6, 2018

      Hi Kimberly! I’m so happy you all enjoyed that! Thank you for your awesome review! Reply

  • Louella
    August 5, 2018

    These tasted good, but I felt like the shrimp got lost. Next time I will make zucc/corn fritters and use the shrimp as a garnish. Reply

    • Natasha
      August 6, 2018

      Hi Louella, I wonder if it could have been the shrimp you used? Also, make sure to use raw shrimp (not pre-cooked) which would give the best flavor. Reply

  • Angela Keel
    August 5, 2018

    LOVED these! They appeared to be so small in the pan but I could only eat two! I added green onions this time. Might try almond flour and a little bit of Panko next go round. Maybe even a tablespoon or so of chopped celery. Reply

    • Natashas Kitchen
      August 5, 2018

      That’s so great! I’m happy you enjoyed these! Reply

  • Patty Barrow
    August 5, 2018

    found this receipe on facebook and I made them last week, they were fantastic. And im actually making them again today. Reply

    • Natashas Kitchen
      August 5, 2018

      That’s so great Patty! Thank you for the great review! Reply

  • Phyllis
    August 4, 2018

    I am getting ready to get the cheese and I have small fresh balls of the cheese and wonder if I should try to cut them up or just go to the store for the grated. Reply

    • Natashas Kitchen
      August 4, 2018

      Will it be too hard to grate the fresh cheese ball? If you chop it finely enough it may work Reply

      • Phyllis Warme
        August 4, 2018

        no, I decided it won’t work so I went to the store and got the right thing already shredded. OMG soooooo
        gooooood. We are having the leftovers for breakfast.I wouldn’t change a thing. It is what it is. Can’t change perfection. Reply

        • Natashas Kitchen
          August 5, 2018

          I’m so happy that worked out for you Phyllis! Thank you for the wonderful review! Reply

  • Ann
    August 3, 2018

    Natasha, on the shrimp cakes could you use Panko bread crumbs instead of flour, not sur if it would work or not. I sometimes use them with crab cakes Reply

    • Natasha
      August 4, 2018

      Hi Ann, I haven’t tried that but one of my readers said they added 1/4 cup of panko in addition to the flour and had good results. Seeing that review, I think it could work and is worth experimenting. If you try it out, please let me know how it goes 🙂 Reply

  • Debra Winter
    August 3, 2018

    Hi Natasha – just made these and they were wonderful! For those asking about gluten free I used corn starch instead of flour – as you had suggested in your cheesy chicken fritters. It worked perfect! Reply

    • Natashas Kitchen
      August 3, 2018

      That’s so great! I’m so happy it works as a GF option. Thank you for sharing that with us Debra! Reply

  • Nicki Puccio
    August 3, 2018

    These shrimp cakes are delicious- made them gluten free and even my husband (who is not gluten free) loved them. Reply

    • Natashas Kitchen
      August 3, 2018

      That’s so great! Thank you for sharing your awesome review with us! Reply

  • Lyn Wilson
    August 2, 2018

    Made these today. 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! Reply

    • Natashas Kitchen
      August 2, 2018

      That’s so great! Thank you for sharing that with us Lyn! Reply

  • Laurie
    August 2, 2018

    I made these and had just a few left over. Put them in the freezer since we were going out of town and hoped for the best! Reheated them frozen in a skillet. They were still good (made my husband happy!). Even my son who does NOT like mayonnaise devoured them with the sauce. Fabulous recipe, thanks for sharing. Reply

    • Natashas Kitchen
      August 2, 2018

      That’s so great! We had many asking how they will be post freezing! Thank you for sharing this with all of us Laurie! Reply

  • Carolyn
    August 2, 2018

    Love you and your blog……regarding the above recipe, would it be possible to sub mayo for the cheese? If so, how much would you suggest be used. I ask this because the salmon patties I make uses mayo and is quite good. Reply

    • Natashas Kitchen
      August 2, 2018

      Hi Carolyn. This recipe already has mayo in it. Are you trying to substitute the rest of the mayo with cheese instead? Reply

      • Carolyn
        August 3, 2018

        Well am I red!!! So sorry Natasha, my comment was meant for a totally different recipe. This old lady must be loosing it……LOL Reply

        • Natashas Kitchen
          August 3, 2018

          No worries, Carolyn! 🙂 Reply

  • josie
    August 2, 2018

    Has anyone cooked these in air fryer? If so can you comment Reply

  • Tara
    August 2, 2018

    Hi there,
    What is considered a serving? ( 4 gm of carbs per serving)
    Thanks
    Tara Reply

    • Natasha
      August 2, 2018

      Hi Tara, I have the servings towards the top of the recipe card: Servings: 6 people (2 fritters per serving) Reply

  • Jane Briffa Parnis
    August 1, 2018

    I did the shrimp cakes last Monday, my, my out of words, thank you, for this fantastic recipe. Reply

    • Natashas Kitchen
      August 1, 2018

      You’re so welcome! I’m happy you enjoyed that! Reply

  • Johnny1X
    July 31, 2018

    Mine fell apart while cooking, still tasted great but wondering why we add olive oil to the mix? Reply

    • Natashas Kitchen
      July 31, 2018

      Hi Johnny. 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

  • Lauren
    July 30, 2018

    These sound so tasty! What would you serve them with to make it a meal? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Lauren. Many of our readers are definitely loving it with a side of veggies or a salad! Don’t skip that aioli! Reply

      • Lauren
        July 30, 2018

        Thank you!! Can’t wait to try them next week! Reply

        • Natashas Kitchen
          July 30, 2018

          You’re welcome Lauren! Reply

  • Shirley
    July 29, 2018

    Thanks so much for your really delightful posts! Even if I can’t make the recipe, love to watch you make it! I’m 84 wheelchair inhabitant (!) but love my kitchen and your recipes. Reply

    • Natasha
      July 30, 2018

      You’re so sweet! Thank you Shirley for that nice compliment. I’m so glad you are enjoying our recipes 🙂 Reply

  • Marie Alline
    July 29, 2018

    I thought they were really good. I did add a little old bay seasoning to the shrimp mixture the second time around which added a little flavor. Reply

    • Natashas Kitchen
      July 30, 2018

      I’m happy you enjoyed this Marie! Reply

  • Christina
    July 29, 2018

    My chicken fritters didn’t turn out so well, but my shrimp fritters were a hit. Practice makes perfect, right? Cant wait to try another of your recipes… shrip and asparagus pasta. Um, I see a trend. Reply

    • Natashas Kitchen
      July 30, 2018

      Yes! I’m so happy you liked these! Thanks for the great review, Christina! Reply

  • Connie Hurtado
    July 29, 2018

    Great recipe! Have used it with salmon and crab meat! I substitute avocado for mayo and cilantro for the parsley and it’s amazing, and healthier! Reply

    • Natashas Kitchen
      July 30, 2018

      So happy you enjoyed this Connie! Reply

  • Amber Robinson
    July 28, 2018

    Amazing! The whole family loved these (including a 2 and 4 year old). Will add to my regular rotation. Reply

    • Natashas Kitchen
      July 28, 2018

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

  • Linda
    July 28, 2018

    My husband and I made these for dinner and they were delicious!! Looking forward to the leftovers! Will definitely make them again. How should I reheat in the oven. Thank you!! Reply

    • Natashas Kitchen
      July 28, 2018

      Yes! You definitely can reheat that in the oven! Our readers have reported reheating them in the oven is much better than the microwave. 🙂 Reply

  • Linda
    July 28, 2018

    My husband and I made this tonight and it was delicious. Looking forward to leftovers. Thanks for all your recipes! Reply

    • Natashas Kitchen
      July 28, 2018

      You’re so welcome! I’m happy you enjoyed that Linda! Reply

  • Bonnie
    July 27, 2018

    Would it be okay to use shrimp that has kind of gotten a little freezer burned a little for these? Reply

    • Natashas Kitchen
      July 27, 2018

      I would probably have you use your best judgement on that. Some people are very picky about that and I wouldn’t know how much freezer burn is bad? I would recommend a good search? Reply

  • Deb Fulcoly
    July 26, 2018

    could you sub almond flour for regular flour? Reply

    • Natashas Kitchen
      July 26, 2018

      Hi Deb, I haven’t tried it this way myself, but our readers have reported using almond flour as a substitution and they loved it! They used the same amount and some used half almond and half coconut flour. I hoped this helps! Reply

  • Lorraine martin
    July 26, 2018

    Thank you for fabulous recipe,so easy yet fantastic result,perfect light lunch served with salad. Reply

    • Natashas Kitchen
      July 26, 2018

      That’s how we like it also! Thank you Lorraine! Reply

  • Patti
    July 25, 2018

    I made these tonite with the sauce and they could become my favorite snack. I put the left overs in the frig. Yummy! Reply

    • Natashas Kitchen
      July 26, 2018

      I love that you found a new favorite Patti! Thank you for the great review! Reply

  • Pam
    July 25, 2018

    Absolutely loved this recipe! The aioli was perfect with the shrimp cakes! Reply

    • Natashas Kitchen
      July 25, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Patty Barrow
    July 25, 2018

    Made this tonight and this was excellent. Reply

    • Natashas Kitchen
      July 25, 2018

      I’m so glad you enjoyed it! Reply

  • CeeDee
    July 25, 2018

    These were the hit of the party! Made a double batch; next time quadrupling it. Thank you. Reply

    • Natashas Kitchen
      July 25, 2018

      Wow! Thank you for the great review! Sounds like you found a new favorite! Reply

  • Patricia
    July 25, 2018

    what is all purpose flour Reply

    • Natashas Kitchen
      July 25, 2018

      Hi Patricia. All purpose flour is great for nearly anything! It is plain flour. Reply

  • LingC
    July 24, 2018

    I was in a rush and mixed all the ingredients in including the lemon juice and lemon zest… Was quite worried about the overall taste and didn’t get to make the Lemon Aioli Sauce.

    But my family loves it! There’s a slight lemon taste in the shrimp cake and reduce the greasiness! Reply

    • Natashas Kitchen
      July 24, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Next time definitely make the aioli, it’s amazing! Reply

  • Natalie
    July 24, 2018

    Natasha, is it ok to make them a day ahead? What would be the best way reheat? Reply

    • Natashas Kitchen
      July 24, 2018

      Hi Natalie! You definitely can! Our readers have reported reheating them in the oven is much better than the microwave. 🙂 Reply

  • barbara diehl
    July 24, 2018

    Love love love these they came out perfect, added my own touch fresh chives and paprika…..yummo Reply

    • Natashas Kitchen
      July 24, 2018

      Thank you for the wonderful review, Barbara! I’m so happy you enjoyed that. Reply

  • Karen O’Brien
    July 24, 2018

    OH NATASHA!! Came across your recipe & I already had most ingredients on hand but did buy fresh parsley & lemons. Got confused on the amount of mozzarella, 4oz=1/2 cup but then saw 1 1/2 cups, I added the remaining cup. They were out of this world & the sauce was perfect!! Thank~you so much Reply

    • Natashas Kitchen
      July 24, 2018

      I’m so happy you liked that Karen! Than you for the great review! Reply

    • Diane
      July 25, 2018

      4 oz of liquid equals 1/2 cup but 4 oz of shredded cheese is going to be much lighter – lots of air space between the shreds. You can’t always equate 4 oz to 1/2 cup of something unless it’s liquid. Reply

  • stela
    July 24, 2018

    seafood and cheese? I was always taught that was a no-no Reply

    • Natashas Kitchen
      July 24, 2018

      It is such a good combination! Reply

    • Angela Keel
      August 5, 2018

      So many great seafood dishes include cheese. My favorite is shrimp and scallops au gratin! I made these tonight and they were the BOMB! Added a few scallions to my fritters. Reply

      • Natashas Kitchen
        August 5, 2018

        Thank you for the great review, Angela! Reply

  • Teresa
    July 23, 2018

    Made it for dinner using coconut flour to make it low carb. Like she says, DON’T SKIP THE AIOLI!!

    The shrimp cakes are perfectly delicious, but with the aioli, divine. I found reheating leftovers in the oven is wayyyyy better than the microwave. Thank you for this lovely recipe Reply

    • Natashas Kitchen
      July 23, 2018

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

    • Jay
      July 27, 2018

      Hi Teresa, how much coconut flour did you use in this recipe? And did you add extra egg because of the flour? I am just startng out with cooking with coconut flour so could do with some handy hints! Many thanks 🙂
      P.S. This recipe looks FAB and I can’t wait to try making it tonight! Reply

  • Maryanne Kruszewski
    July 23, 2018

    Made these this evening, they were delicious. Easy to make and the aioli was perfect with them. Reply

    • Natashas Kitchen
      July 23, 2018

      I’m so glad you enjoyed it! Reply

  • Debbie
    July 23, 2018

    Made these shrimp cakes some fell apart but they were still totally good an the sauce omy my so good Reply

    • Natashas Kitchen
      July 23, 2018

      I’m so happy you enjoyed that, Debbie! Did you possibly cut your shrimp too big? I’ve noticed thats what causes them to fall apart. Reply

  • Nany
    July 22, 2018

    This may be one of the best things I have ever eaten! I used arrowroot to make them gluten free. Awesome!! Thanks! Reply

    • Natasha
      July 22, 2018

      I’m so happy you loved this shrimp recipe!! YAY!! Thank you for the amazing review and for the tip on making this a gluten free recipe! Reply

  • Em Shaw
    July 22, 2018

    While they were delicious, they browned very quickly and were a bit hard to turn over. I manage but wouldn’t say it was easy to cook them. Maybe coating with some panko crumbs might help. They were very tasty and so was the aoli! Reply

    • Natasha
      July 22, 2018

      Hi Em, I’m so glad you enjoyed the flavors! It definitely helps with this recipe to use a good non-stick pan since there is cheese in the recipe. I think panko crumbs would work well also. Reply

  • Paula
    July 22, 2018

    oh these were delicious! Grand daughter and I made them tonight to go with our rib eye steak and they were awesome! Thank you for the recipe! Reply

    • Natashas Kitchen
      July 23, 2018

      That’s so great! Thank you for sharing your wonderful review with us, Paula! Reply

  • Chuck
    July 22, 2018

    Amateur cook. Do you pre-boil shrimp or mince and they cook during cooking process

    Thanks

    Chuck Reply

    • Natasha
      July 22, 2018

      Hi Chuck, no need to pre-cook the shrimp. Just add them raw and they will cook on the pan 🙂 Great question! 🙂 Reply

  • Andrea Hearing
    July 22, 2018

    Made these and they were delicious! Mine came out a little loose (my fault) so I just added some bread crumbs to hold together a little better. Since it wasn’t time to eat, I put the mix in the fridge for a bit and made the patties right before cooking. The aioli is fantastic! Thanks for a great keeper recipe. Easy to make. Reply

    • Natasha
      July 22, 2018

      I’m so glad you enjoyed the shrimp recipe and the lemon aioli! Reply

  • Whitney
    July 21, 2018

    We are doing low carb in my house, do you think I could substitute the flour with either almond flour or coconut flour? And if so, which one do you think would be the better option? Reply

    • Natashas Kitchen
      July 22, 2018

      Hi Whitney, I haven’t tried it this way myself, but our readers have reported using almond flour as a substitution and they loved it! They used the same amount and some even used half almond and half coconut flour. Reply

      • Dianne Humble
        July 25, 2018

        I used coconut flour and added a bit if unsweetened coconut! Very good! Reply

        • Natashas Kitchen
          July 26, 2018

          Thanks for sharing that with me Dianne! Reply

  • barefoot ed
    July 21, 2018

    i went to throw a dash of ranch in and accidentally grabbed my wifes bottle of malibu rum. at least 3 shots. ill le yas know. Reply

    • Natashas Kitchen
      July 21, 2018

      We look forward to it! Reply

  • Linda Lutich
    July 20, 2018

    I cannot wait to try this recipe!! I gave it 5 stars, because I KNOW they will be fabulous!! I read many of the reviews. I will fry them and I will use my copper bottom pans. NOTHING sticks to them!! They are miracle workers!!! I will comment again after I make them. Reply

    • Natashas Kitchen
      July 21, 2018

      That’s what I hear! Sounds amazing. Thank you for sharing that with me! Reply

  • Darlene Garcia
    July 20, 2018

    Can I substitute crab meat instead of shrimp? Reply

    • Natashas Kitchen
      July 20, 2018

      Hi Darlene, I have tried it with crab meat but some of our readers have and liked it! Reply

  • Darrell DuBois
    July 19, 2018

    I’m going to eat these until my feet get fat! Reply

    • Natashas Kitchen
      July 19, 2018

      Sounds like you found a new favorite, Darrell! Reply

  • Nelia
    July 19, 2018

    Hi Natasha
    I’d love to try them but can’t eat the all purpose flour. What amounts of almost or coconut flour can I replace it with?
    I have asked on the FB link too, but never received an answer. Reply

    • Natashas Kitchen
      July 19, 2018

      Hi Nelia! I haven’t tried it this way myself, but our readers have reported using almond flour as a substitution and they loved it! They used the same amount and some even used half almond and half coconut flour. Reply

    • Nelia
      July 23, 2018

      Thank you for the feedback. Reply

  • Michelle
    July 17, 2018

    Question: I sent my husband shopping and he got pre-cooked frozen shrimp. Do you think that would work okay? Reply

    • Natasha
      July 17, 2018

      Hi Michelle, you can try use it but they won’t be as juicy. Cooked shrimp may just become overcooked and shrink down with additional cooking. Reply

  • Kathy Arena
    July 17, 2018

    Will be making these tomorrow but wondered what size ice cream scoop you used? Reply

  • Diana
    July 16, 2018

    I just made these tonight 7/16/18 and I made according to the recipe and added a little Old Bay because I’m from Maryland and that’s what we do. They were a giant hit nd we are adding to our book of favorites! Simple recipe with so much taste. And I loved the Lemon Aoli, my husband used a sirachi mayo…both were delish! Thank you for this recipe! Reply

    • Natashas Kitchen
      July 16, 2018

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

  • Diane
    July 16, 2018

    These were absolutely delicious and the lemon aioli really added to the taste! I had all the ingredients on hand which made it that much better and the prep time was not bad. These will definitely be part of our dinner menu in the future. Reply

    • Natashas Kitchen
      July 16, 2018

      I love when that works out so perfectly! Thank you for the wonderful review Diane! Reply

  • Juanita
    July 16, 2018

    Loved it, I just switched bread crumbs for the flour, did half mozzarella/half parmesan and I added garlic to the lemon aioli Reply

    • Natashas Kitchen
      July 16, 2018

      That sounds so good! Thank you for sharing that with us! Reply

  • Olga Pettis
    July 15, 2018

    Absolutely amazing! My family inhaled it! Reply

  • Anna
    July 15, 2018

    Hi Natasha, do you think they will work if I bake them instead of frying? I just fried them and all of them got stuck to the pan and turned into very not pretty mess. They taste great, so for appearances sake I am wondering if baking might work. Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Anna! I haven’t tested them as baked shrimp cakes so I can’t say for sure. I had one reader report good results with baking but she didn’t share details of how she baked them. Reply

  • Cappy Jonas
    July 15, 2018

    Natasha….
    Have you ever frozen the Shrimp Cakes? I’m planning a large party, so I need things I can make ahead of time. Thanks, they look so good! Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Cappy! I haven’t tried freezing these shrimp patties but if I did, I would probably freeze them already cooked or they may not stay together well. If you experiment, let me know how it goes! Reply

  • Nyree
    July 15, 2018

    It looks delicious, but I would like to know if I can substitute the mayo for something else? Source cream, Greek yogurt? Reply

    • Natasha
      July 16, 2018

      Hi Nyree, 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

  • Medallio
    July 14, 2018

    Hi,

    Not a fan of mayonnaise nor excessive use of salt. Is there an alternative sauce that I can make with the lemon zest and an alternative to mayonnaise in the cakes as well as salt as a seasoning that you would recommend? Reply

    • Natashas Kitchen
      July 15, 2018

      Hi Medallio. 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

  • janine
    July 13, 2018

    Wow these are really good and really easy. I cut the shrimp too large for the first ones and they fell apart so I chopped them finer and they were perfect. I don’t even like shrimp and they were okay because it was cut up small. To look at they seem a lot of work but they really are not. I am taking them as an appetizer for a bbq, hope they reheat well. Reply

    • Natashas Kitchen
      July 14, 2018

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

  • Sherry Avaritt
    July 13, 2018

    Excellent! My husband loved these and I did too! Yummy! Could not have been more perfect! I think I will make another batch and make mini muffins for my Sunday School class. I used Wild Black Tiger Prawns we had ordered from Great Alaska Seafood! They were a from last year, but still good. This will be a repeat recipe!!! Thank you Natasha!
    Someone had asked if you can bake these, and yes, just spray the pan, press out on the pan in patties, and spray the patties or brush with a little olive oil. I bake our Salmon patties this way. Reply

    • Natashas Kitchen
      July 14, 2018

      That’s so nice of you to bring these to Sunday School! I’m so happy you enjoyed these, Sherry! Reply

  • Dawn
    July 11, 2018

    I’m on the Oregon Coast where we have pink salad shrimp. Has anyone used those instead of regular shrimp? They aren’t cheap so hoping someone has tried them. Reply

    • Natasha
      July 11, 2018

      Hi Dawn, I haven’t tried but I’m thinking it would work. Reply

    • William Bush
      August 4, 2018

      what makes them a pink salad shrimp is they are harvested before they have grown they are what we referred to in the shrimping industry here in Texas as maggit shrimp which we tried not to even catch by using larger meshed nets during the shrimps spawn season
      heres a link to a news report on our seafood industry the last part of the report is inportant about the types of seafood you are cousoming do watch this https://www.facebook.com/MichelleMalkinCRTV/videos/521618348257986/ Reply

  • Rhonda
    July 11, 2018

    OMG these look delicious!
    Can these be baked? I can’t eat fried foods. Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Rhonda! Thank you! I haven’t tested them as baked shrimp cakes so I can’t say for sure. I had one reader report good results with baking but she didn’t share details of how she baked them. Reply

  • Karen L. Miller
    July 10, 2018

    Can panko be substituted for flour….or commbined with flour Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Karen, 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

  • Irma
    July 10, 2018

    Hi Natasha they look delicious, and I can’t wait to make them. What your thoughts on using coconut or almond flour instead of all purpose flour? Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Irma, Although I haven’t tried it this way myself, our readers have reported using almond flour as a substitution and they loved it! Reply

  • Michael
    July 10, 2018

    These were so good!! However, I sent my husband to get mozzarella and he came back with burrata! I substituted Pepper Jack. I also added two sliced green onions. Truly amazing! Half the recipe was enough for two guys for Sunday dinner. Yes, Natasha, do not skip the Lemon Aioli. Reply

    • Natashas Kitchen
      July 10, 2018

      That’s so great Michael. Thank you for sharing that with us Reply

  • Debbie Hargrove
    July 9, 2018

    Oh my goodness! I made these tonight to surprise my husband. He ate nearly the whole batch! What was left is going in his lunch tomorrow. I was so surprised that they turned out. HA! I even liked them and I don’t like anything strange. I am so glad I ran across your video. I have printed a bunch of recipes to try!!!! Thanks for getting me out of my box to try new things. 🙂 Ben thanks you too! Reply

    • Natashas Kitchen
      July 9, 2018

      Hi Debbie! Thank you so much for taking time out of your day to write this wonderful review! I’m so so happy you both enjoyed this recipe! 🙂 Reply

  • Joann Penverne
    July 8, 2018

    Just made these tonight for dinner. They were delicious, but they did not look like yours. I used a non-stick pan over medium heat, but they started falling apart. Not sure what I did wrong.😕 Reply

    • Natasha
      July 8, 2018

      Hi Joann, possibly check the proportions in the recipe to make sure you have enough shrimp to batter and also it helps to dice the shrimp smaller to help them stay together. Also, I only flip them once. You want them to get golden brown on one end before flipping which also helps them stay together. I hope that helps! 🙂 Reply

  • Cynthia
    July 8, 2018

    I made these Friday night and they were perfection when combined with the Lemon Aioli. No need to change a thing. Making them again today! Reply

    • Natashas Kitchen
      July 8, 2018

      I’m so glad you enjoyed these! Thank you for sharing that with us Cynthia! Hope you had a great weekend! Reply

  • laurie culkin
    July 8, 2018

    Would these freeze well and if so, before of after cooking? Reply

    • Natashas Kitchen
      July 8, 2018

      Hi Laurie, I haven’t tried freezing these shrimp patties but if I did, I would probably freeze them already cooked or they may not stay together well. If you experiment, let me know how it goes! Reply

  • Germaine
    July 8, 2018

    Hi Natasha.. love your site and your videos – quick question can I omit the parsley all together (not a parsley fan at all) and I was thinking of trying garlic or dill as an addition to the cakes – have you tried either yet…
    A great fan
    Germaine Reply

    • Natasha
      July 8, 2018

      Hi Germaine, absolutely! That would work great with garlic or dill or even both. 🙂 We have tried with dill and it works great 🙂 You might want to use less dill than parsley. Reply

  • Patricia Pendergast
    July 7, 2018

    Props to you! I just made these and they are very very good. Pretty, rich, a really nice option for company. Great with a garden slaw tonight. Reply

    • Natashas Kitchen
      July 8, 2018

      That sounds like the perfect combination! I’m glad you enjoyed that, Patricia! Reply

  • Chasity
    July 7, 2018

    Just made these and they are amazing. Thank you for sharing!! Reply

    • Natashas Kitchen
      July 7, 2018

      You’re so nice! Thank you! I’m so glad you enjoyed it! Reply

  • WILLIAM BURKHART
    July 7, 2018

    Where does all the sodium come from? According to the nutrition facts there is almost 6000mg of sodium in this recipe. One serving (968mg) Thay’s way too high for someone watching sodium intake, I still plan on trying it but with little or no added salt. Reply

    • Natasha
      July 7, 2018

      Hi William, it is mostly the added salt and mozzarella cheese as well as mayo. If you omit salt and go light on the mayo with the dip, it will cut it back significantly. Reply

  • Karen Trokan
    July 6, 2018

    These were terrific!! I boosted the flavor of the shrimp cakes with some chopped green onion and a clove of pressed garlic. The aioli was great as well. Reply

    • Natashas Kitchen
      July 6, 2018

      Thank you so much for sharing that with us, Karen! I’m so happy you enjoyed that! Reply

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