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)

4.93 from 14 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.

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

  • becky venegas
    June 17, 2018

    Can I used cooked shrimp instead?? Reply

  • Mila
    June 14, 2018

    Super! Melts in your mouth, soooo good! Very easy to make. I did add a little garlic powder and paprika, also doubled up the recipe. Both of my toddlers just devoured them! Reply

    • Natashas Kitchen
      June 14, 2018

      That’s so great, Mila! That is the best when kids love what we moms make. I’m glad you enjoyed the Shrimp Cakes! Reply

  • Janell Chisholm
    June 14, 2018

    What’s the name of the pots and pans you use? Reply

  • Alyona
    June 14, 2018

    Fantastic shrimp cakes recipe! I’m impressed with how well the shrimp patties stayed together, being chunky. However you came to this recipe was a great idea! My children liked these and my toddler ate them too! May God bless you and your family. Great job, Natasha! Reply

    • Natashas Kitchen
      June 14, 2018

      That is the best when kids love what we moms make. That’s so great! Thank you for the wonderful review! Reply

  • Adrijana
    June 12, 2018

    Made these tonight and they were the best I’ve ever had! Followed the recipe exactly except for using almond flour because I have to limit carbs. Even my 4-year-old loved them!! Thank you so much for such an amazing recipe! Reply

    • Natashas Kitchen
      June 12, 2018

      I’m so happy you enjoyed that. That is the best when kids love what we moms make. Thank you for the great review, Adrijana Reply

  • Lesly Clarke
    June 10, 2018

    Super good but I will put in less salt next time and add some garlic & cayenne to the cakes. Reply

    • Natashas Kitchen
      June 11, 2018

      I’m so glad you enjoyed it! Sounds like your customization will be your new favorite! Reply

  • Kim
    June 8, 2018

    HOLY, restaurant quality. my husband and I loved these. Thank You Reply

    • Natashas Kitchen
      June 8, 2018

      You’re so welcome, Kim! Thank you for the wonderful compliment! 🙂 Reply

  • lydia
    June 4, 2018

    Hi Natasha! Just to let you know that lunch with the girls: shrimp cakes, mango avocado chicken salad and strawberry cake (and coulis) was a total hit!!! Thanks again for your wonderful recipes! Reply

    • Natashas Kitchen
      June 4, 2018

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

  • Alena
    June 4, 2018

    It may be helpful to some: sometimes wild-caught shrimp go on sale at QFC here in Washington, for $6/lb. That’s a good deal. Reply

    • Natashas Kitchen
      June 4, 2018

      Wow! Thanks for the awesome tip, Alena! Reply

  • Kay
    June 4, 2018

    This was one of the best recipes I’ve ever had. My husband and I both loved it and the lemon aoli. I added green onion and used a plastic 1/4 measuring cup instead of a scoop because I didn’t have one. Thank you! Yum!!!! Reply

    • Natashas Kitchen
      June 4, 2018

      I’m so happy to hear that, Kay! It sounds like you have a new favorite! Reply

  • Paula Zsiray
    June 3, 2018

    Just made these for dinner.
    Will definitely repeat!
    They were so good.
    I am going to replace Tartar sauce with this lemon aioli. Reply

    • Natashas Kitchen
      June 4, 2018

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

  • Inna
    June 2, 2018

    Yummm. Just made these sooo Good! Gotta double the recipe next time 😉 Reply

    • Natashas Kitchen
      June 2, 2018

      That’s just awesome!! Thank you for sharing your wonderful review Inna:) Reply

  • Lisa
    June 1, 2018

    OMG , I made these last night for dinner, HOLY MOLY! my kids were so upset I didn’t make more. Delish delish !! I do have one question- What can I use to substitute the mayo. Not a fan of the mayo for next time, Reply

    • Natasha
      June 1, 2018

      Hi Lisa, I’m so happy you and your kids loved the recipe!! That is quite a compliment! Thank you 🙂 Reply

    • Betty Manoulian
      June 16, 2018

      Lisa, you might try sour cream instead of mayo. Reply

  • Lily
    June 1, 2018

    These look so amazing! Hubby and I are doing Keto…do you think we could sub coconut flour for the flour? Reply

    • Natasha
      June 1, 2018

      Hi Lily, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe 🙂 Reply

    • Lesly Clarke
      June 10, 2018

      I used almond flour, worked fine. Reply

  • Lorraine Scott
    May 31, 2018

    I made these for supper tonight and they were delish! I would say that the Aioli Sauce made the dish. Natasha was quiet right in saying don’t miss the sauce. I did double the recipe and made the cakes larger than the video. Served with broccoli and salad was a great meal! Another keeper! Thanks Reply

    • Natasha's Kitchen
      May 31, 2018

      You’re welcome Lorraine! I’m glad you enjoy the recipe so much. The aioli sauce is popular for good reason, now you get it! Thanks for sharing your great review! Reply

  • shawnna Griffin
    May 29, 2018

    hey girl- these shrimp cakes look amazing! Reply

    • Natasha's Kitchen
      May 29, 2018

      Hello Shawnna! They taste better than they look. I hope you try the recipe! 🙂 Reply

  • May 27, 2018

    My mom used to cook this kind of shrimp fritter but she didn’t dice the shrimps but made this process into 2 separated parts: peel the shrimps then dip them into batter. It’s my fav dish all the time.

    However, I also love your style, mixing everything then frying them. They looks delicious, especially with cheese!
    Wanna try it soon <3 Reply

    • Natasha
      May 28, 2018

      Hi Natalie, I hope you’ll give this recipe a try and maybe have one more favorite 😀 Reply

  • Trish L Willard
    May 27, 2018

    Sounds delicious! Should these be served hot or would room temp be ok? I would love something like this for a bridal shower I am hosting. Reply

  • Sandi Kalish
    May 27, 2018

    I would love to make these but I can’t keep the recipe on long enough to copy and do not know how to copy it. Thank you for this great looking recipe Reply

    • Natasha
      May 27, 2018

      Hi Sandi, if you scroll down to the bottom of this post, you will find the print-friendly recipe card. There is a print button at the top right which will take you to the print screen, then select File and Print. I hope that helps! 🙂 Reply

  • Lucille
    May 27, 2018

    Hi can you substitute a fontina or havarti cheese and what size ice cream or cookie scoop did you use thanks and yes would caught is best but so expensive Reply

  • Jacquie
    May 27, 2018

    I love receiving your recipes Natasha! Can’t wait to try this one. Keep sending them, you are amazing 🙂 I can’t give it a rating yet but I am sure just by watching the video it will be 5 stars. Reply

    • Natasha
      May 27, 2018

      Thank you for the compliment Jacquie 😀. We will keep them coming. Reply

  • Randy Streetman
    May 26, 2018

    I’m cooking this right this minute! It is outstanding. However, next time I will only use 1 tablespoon of lemon juice. Just a personal preference. Reply

    • Natasha's Kitchen
      May 26, 2018

      I’m glad you love the recipe Randy! Thanks for sharing your great review with other readers! Reply

  • Barb Bowen
    May 26, 2018

    Do you think I could make them without the cheese? They look so tasty! Enjoy your blog so much! Thanks for all your hard work/ barb Reply

    • Natasha
      May 26, 2018

      Hi Barb, the cheese helps to hold them together and does add some flavor but I think they would still work without the cheese. Reply

  • Pat
    May 26, 2018

    These sound delish. I will have to try them soon! Reply

    • Natasha's Kitchen
      May 26, 2018

      The flavors are amazing Pat! I hope you love the recipe! Reply

  • Christine A Altman
    May 26, 2018

    I’m using lump crab! Reply

    • Natasha's Kitchen
      May 26, 2018

      Yum, please let me know how it turns out! Reply

  • Stephanie Nanette
    May 26, 2018

    I’m not a fan of mayo… You think it would be the same if I left that out or any suggestions for replacing it with something else? Reply

    • Natasha
      May 26, 2018

      Hi Stephanie, I haven’t tried any substitutions but but a couple of people have reported using Greek yogurt so I imagine that or sour cream might work well. Let me know if you experiment 🙂 Reply

  • Andy tan
    May 26, 2018

    Hi can I substitute mayonnaise with something else? Thanks! Reply

    • Natasha
      May 26, 2018

      Hi Andy, I honestly haven’t tried any substitutions but but a couple of readers reported good results using Greek yogurt so I imagine that or sour cream could work well. If you experiment, let me know how it goes 🙂 Reply

  • Sam
    May 26, 2018

    Hi Natasha,
    Your YouTube videos are great! They are so easy to follow especially I am trying to learn how to cook and your videos are by far amazing. Please keep posting! Reply

    • Natasha's Kitchen
      May 26, 2018

      Hello Sam! I’m happy to hear how much you enjoy my channel and recipes! Thanks for following and sharing your encouraging comments! Reply

  • Tanya
    May 25, 2018

    Wow!!! Looks delicious 😋 Reply

  • Svetlana
    May 25, 2018

    Hi Natasha! I’ve been meaning to write to you for a while and tell you a huge thank you for your beautiful blog! So many amazing recipes and this shrimp recipe looks delicious. And you are just a joy to watch! You instantly put me in a great mood and motivate me to cook, which really comes in handy with my 8 year old son and my almost 1 year old daughter. Thank you and all the best to you and your family!
    Svetlana Reply

    • Natasha's Kitchen
      May 25, 2018

      Hello Svetlana! I’m glad I can cheer you up and motivate you to fix some delicious food. Thanks for following and sharing your sweet, thoughtful comments! 🙂 Reply

  • Claudine McDermott
    May 25, 2018

    I was wondering if you use mozzarella cheese in the shrimp cakes for a specific reason or if you can use Monterey Jack with the same results? Mozzarella is stringy and Monterey Jack is creamy so not sure as to how they would hold together as they cook. Love your recipes,love of family, and the Lord. Reply

    • Natasha
      May 25, 2018

      Hi Claudine! Thank you so much for your thoughtful comment 🙂 I’m so glad you are enjoying our blog! One of my readers reported the following: “Made these tonight but used shredded Colby and Monterey instead of mozzarella because that’s what I had on hand….came out so good…thanks for the quick dinner!!” I haven’t tested it myself but it sounds like Monterey Jack would work well. 🙂 Reply

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