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.
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!
We added our Amazon affiliate links for our favorite kitchen tools to make this recipe.
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.
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.
Easy Shrimp Recipes to Explore:
- Coconut Shrimp with a ridiculously good 2-ingredient dip
- Shrimp Cucumber Bites – so easy and good. They fly off the plate!
- Shrimp Ceviche Salsa – we are obsessed with this shrimp salsa
- Creamy Shrimp Pasta (with our favorite Alfredo sauce!)
Print-Friendly Sauteed Shrimp Cakes Recipe:
Shrimp Cakes with Lemon Aioli (VIDEO)
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
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
How to Make Shrimp Cakes:
Pat dry shrimp with paper towels then dice into pea-sized pieces.*
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.
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:
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.
*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%).
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Would YOU try these sauteed shrimp fritters? We think you will be impressed 😉