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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!

We added our Amazon affiliate links for our favorite kitchen tools to make this recipe.

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 123 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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  • 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

  • Cherie Newton
    March 30, 2019

    These were amazing! My husband loves jalapeños so I added some chopped in my ninja along with the shrimp. Soooo good! Made them twice already and shared with friends! Thanks! Reply

    • Natashas Kitchen
      March 30, 2019

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

  • Lisa
    March 14, 2019

    I just finished making these cakes. AMAZING! I substituted the flour with coconut flour. I used cilantro instead of parsley. Seasoned with Mrs. Dash original seasoning in addition to salt and pepper. I added 0ne large onion diced and one large red pepper diced and both sauteed. I added one large dried Ancho chili pepper. Used garlic that I roasted earlier in the week. Pulsed it all in my food processor. Used the ice cream scoop and fried in coconut oil. Fried some butternut squash spirals and zucchini spirals in coconut oil with salt and pepper.
    Delicious low carb meal. I was able to get 10 nice size patties. So delicious!!! Great for the Lenten season if you don’t eat meat on Fridays. Thanks for the great recipe!!! Reply

    • Natashas Kitchen
      March 14, 2019

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

  • Grace
    March 10, 2019

    Hi could you do these with tinned tuna instead of shrimp? Could you sub the flour for coconut flour? Reply

    • Natashas Kitchen
      March 11, 2019

      Hi Grave! I have not tried that with Tuna, but I imagine that could work. I haven’t tried it this way myself, but our readers have reported great results using coconut flour. Reply

  • Barbara Grant
    March 9, 2019

    A real keeper! Thanks so much. (I substituted provolone cheese and instead of flour added an equal amount of Louisiana Fish Fry dry mix which gave them a spicy kick. Love your videos. Reply

    • Natashas Kitchen
      March 11, 2019

      I’m so happy you found a new favorite on our blog, Barabara! Thank you for that review! Reply

  • Tammey D Hale
    February 23, 2019

    These shrimp fritters are DELISH!! I added sauteed onions, no parsley and I used Cheddar/Jack cheeses. Aioli sauce was devine! Will make again. Thanks!!! Reply

    • Natashas Kitchen
      February 23, 2019

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

  • February 15, 2019

    I just made these tonight. OMG I used 2 tbls small diced red onion, 3 cloves small diced garlic, peeled and de-seeded red jalapeño diced pepper ,one egg 1/4 cup cassava flour (Plant Paradox compliant} and added one tablespoon of arrowroot powder (also Plant Paradox compliant} as the mix was to wet. I made my own mayo with an immersion blender. ..one egg (whole) 3/4 cup avocado oil, 1 Tsp salt, one tbls lime juice and 1/2 teaspoon mustard powder…put immersion blender on top of egg…blend on low…as soon as it starts to thicken lift the blender to completely blend. After it was the consistency I wanted I added 1 tbls of lime zest and one very finely diced garlic clove… it only took me 1 minute to make the mayo….. I then put 2 tbls of ghee in copper nonstick pan…heated up and put a heaping tablespoon of shrimp mixture in ghee…cooked about 2 minutes on each side. They held together perfectly and were delicious. The arrowroot made them very crispy on the outside and succulent on the inside. This made 8 nice sized patties. Reply

    • Natashas Kitchen
      February 16, 2019

      That sounds amazing! Thank you for sharing that with us, Anne!! I haven’t tried that with cassava flour, so happy to know that works well! Reply

  • Cynthia
    January 22, 2019

    Could one substitute almond or coconut flour to make these?? Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Cynthia! 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

  • Vicki
    January 22, 2019

    It is possible to bake these shrimp cakes. Reply

    • Natashas Kitchen
      January 22, 2019

      Hi Vicki! 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

  • Frank D
    January 13, 2019

    We made these last night and they were wonderful, they complimented my grilled salmon perfectly. They will become my new dish when having friends over. We didn’t eat them all and was wondering what is the best way to reheat them? Reply

    • Natashas Kitchen
      January 14, 2019

      Sounds like you found a new favorite, Frank! That’s so great! You definitely can reheat that in the oven! Our readers have reported reheating them in the oven is much better than the microwave. 🙂 Reply

  • Jo
    January 10, 2019

    Made these tonight and… WOW! Delicious! Reply

    • Natashas Kitchen
      January 10, 2019

      I’m so happy to hear that! Reply

  • Antoinette W
    January 5, 2019

    Can sour cream substitute the mayo? Reply

    • Natasha
      January 5, 2019

      Hi Antoinette (awesome name you have!), I haven’t tried substituting but some of my readers have using sour cream and even avocado instead. Reply

  • Renee B
    January 5, 2019

    I just discovered you and your delicious recipes over the 2018 holidays. We love everything I’ve made so far. I’d like to make these using some precooked shrimp that are leftover from a gathering. Do you think that would work here? Reply

    • Natashas Kitchen
      January 5, 2019

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

  • Susan Taylor
    January 5, 2019

    I have made these twice now and I love them. So has everyone else when I’ve taken them to friends. They go very quickly. Easy to make and delicious. Reply

    • Natashas Kitchen
      January 5, 2019

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

  • Sandi
    January 3, 2019

    I love your site!! The shrimp cakes were out-of-this world. Your videos are cute. Many thanks. I’m pleased to see your success! Reply

    • Natashas Kitchen
      January 4, 2019

      Thank you, Sandi! You are so nice! I appreciate your feedback! Reply

  • Carla
    January 3, 2019

    Very good. I added a touch of cayenne and minced onions. Delicious Reply

    • Natashas Kitchen
      January 3, 2019

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

  • Marion
    December 31, 2018

    These were delicious! Have you ever made with other crustaceans like crab or lobster (for those non shrimp lovers)….? Yes, I know a few. Reply

    • Natashas Kitchen
      December 31, 2018

      Hi Marion! I’m so happy you enjoyed that! Yes, several of our readers have reported great results using that. You may also try these salmon cakes hereReply

  • Julie
    December 30, 2018

    We love the Cheesy Chicken Fritters so this was a no-brainer. Just as cheesy and delicious! The lemon aioli is a must. The only change was I added a few shakes of cayenne to the shrimp batter. We love homemade Tzatziki with the chicken ones. Reply

    • Natashas Kitchen
      December 31, 2018

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

  • Christy
    December 25, 2018

    These were awesome! They will forever be on my appetizer rotation, thank you! Reply

    • Natashas Kitchen
      December 25, 2018

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

  • Brandie
    December 9, 2018

    Wondered if I could make small cakes for a horsd’oeuvres party – and then reheat in oven at serving time Reply

    • Natashas Kitchen
      December 9, 2018

      I think that is a great idea!! Reply

  • Beth
    November 30, 2018

    A favorite for our family!!!!!! I love your recipes and your site. Reply

    • Natashas Kitchen
      November 30, 2018

      I’m so happy you found a favorite on our blog! Thank you for sharing your great review! Reply

  • Cyndy Pineiro
    November 28, 2018

    I am trying this out with Keto in mind. Would substituting almond flour be the same consistency as regular flour? And how much would I use? Thank you for your response & I love your recipes! 🙂 Reply

    • Natashas Kitchen
      November 28, 2018

      Hi Cyndy! 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

  • Bonnie
    November 27, 2018

    How can I print? Reply

    • Natashas Kitchen
      November 27, 2018

      Hi Bonnie. The print-friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! Reply

  • Eleni
    November 19, 2018

    Simply delicious! Reply

    • Natashas Kitchen
      November 20, 2018

      Thank you for that wonderful review Eleni! Reply

  • Anya
    November 15, 2018

    Looks really-I will try them , but with sour cream instead of mayo. I love many of your recipes 🙂 You doing great job, girl! Good luck! Reply

    • Natashas Kitchen
      November 15, 2018

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

  • Debbie
    November 14, 2018

    Have now made these with shrimp, salmon and lake trout! The lake trout I put in a burger bun with slaw and homemade tartar sauce. All amazing! I do add some panko though as I like the additional crunch. Reply

    • Natashas Kitchen
      November 14, 2018

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

  • Sara
    November 12, 2018

    Magnificient !

    Went off in seconds. Thanks Natasha for this incredible yet simple recipie Reply

    • Natashas Kitchen
      November 12, 2018

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

  • Lisa
    November 11, 2018

    These are really good! Love the lemon aioli too. I rotate between that and a spicy sauce. I made these in the air fryer and they cane out great. I preheated to 350 and lightly sprayed an olive oil on top. I did for a total of 14 minutes flipping the cakes halfway through. Already made these a couple of times. Yum! Reply

    • Natashas Kitchen
      November 11, 2018

      I’m so happy to hear these worked in the air fryer! Thank you for sharing that with us! Reply

  • Sarah
    November 7, 2018

    Has anyone had any luck cooking these in an air fryer? If so, any instructions for that? Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Sarah! I tried searching the comments for that. I don’t see any responses to that just yet. Reply

  • Irene
    November 1, 2018

    Excellent shrimp cakes, company just loved them. The aioli was just as good. All off my guests are going to be at your site. Very happy I came across your site. Going to make your baked apples for thanksgiving, added you to my favorites. Irene Reply

    • Natashas Kitchen
      November 1, 2018

      I’m so happy you discovered our blog Irene! Thank you for sharing this with me! Reply

  • Heather Ireland
    October 30, 2018

    Love this recipe! I also like to add a little chopped fresh tarragon, chives and old bay seasoning to the mixture. So delicious! Reply

    • Natashas Kitchen
      October 30, 2018

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

  • Brenda Lyons
    October 19, 2018

    I made these last night and they were really delicious but they kind of fell apart and stuck to my pan even though I used avocado oil and a really good non-stick pan. What could it be? Reply

    • Natashas Kitchen
      October 19, 2018

      Hi Brenda! 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

  • Anne
    October 17, 2018

    can we freeze them before cooking ? Reply

    • Natashas Kitchen
      October 17, 2018

      Hi Anne, 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

  • Jonathan Kelly
    October 15, 2018

    Made a massive batch (8lbs of shrimp) for a benefit dinner. Everybody loved them. Reply

    • Natashas Kitchen
      October 15, 2018

      Wow! That is a lot of shrimp! I can only imagine how amazing that spread looked! Reply

  • Jill
    October 13, 2018

    Absolutely delicious! Will definitely make again. Reply

    • Natashas Kitchen
      October 13, 2018

      I’m so happy to hear that, Jill! Thank you for the amazing review! Reply

  • Chelle
    October 11, 2018

    How can you make this keto-friendly? Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Chelle! 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

      • Chelle
        October 14, 2018

        Awesome thank you. Can’t wait to make this! Reply

        • Natashas Kitchen
          October 14, 2018

          You’re so welcome! Reply

  • Domnica Boros
    October 6, 2018

    These are out of this world good!! I’ve made them a few times now for my family and they are a hit! They are just as good the second day (I’ve even had them cold 😋), and the aioli is a must!! Thanks for another yummy recipe!! Reply

    • Natashas Kitchen
      October 6, 2018

      Thank you so much for this wonderful review, Domnica! I so happy you enjoyed it! Reply

  • Chasity
    September 27, 2018

    Hi Natasha! I love your recipe’s! What do you suggest serving along with these? I will me making them this week 😀.
    Thanks! Reply

    • Natashas Kitchen
      September 27, 2018

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

  • 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

      • Jerry
        September 24, 2018

        The heat was set as per the recipe. But I believe that more oil and using canola instead of olive oil would help as canola has a higher burn point. Thank you for your response. Next up is your Tuscan soup. Reply

        • Natashas Kitchen
          September 24, 2018

          I hope you love it, Jerry! Enjoy! 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

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