Home > Appetizers > Shrimp Cakes with Lemon Aioli (VIDEO)

Shrimp Cakes with Lemon Aioli (VIDEO)

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

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

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

Sauteed Shrimp cakes in pan garnished with parsley

Shrimp Calories / Shrimp Nutrition:

  • Purchase wild-caught shrimp whenever possible.
  • Avoid “Farm Raised Shrimp” or anything marked “Farmed,” especially coming from overseas where they may be produced in unsafe or unhealthy conditions and could lead to health problems.
  • 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)

4.97 from 238 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cheesy Shrimp Cakes aka Shrimp Fritters with irresistible lemon aioli sauce. One of our favorite shrimp recipes! Biting into juicy shrimp, fritter style, is a real treat. The cheese creates an irresistible cheese pull inside and forms a golden crust on the outside. Watch the Video tutorial and you will just know; this recipe is GOOD | natashaskitchen.com

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

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

Ingredients

For the Shrimp Cakes/ Fritters:

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

For the Lemon Aioli Sauce:

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

Instructions

How to Make Shrimp Cakes:

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

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

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

How to Make Lemon Aioli Sauce:

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

Recipe Notes

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

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

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

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

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

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Meka
    September 21, 2022

    I added chili powder and garlic to my mixture and used oat flour. They turned out great!

    Reply

    • Natasha's Kitchen
      September 21, 2022

      Great to hear, Meka!

      Reply

  • ted goostree
    August 11, 2022

    It looks like you’re using block mozzarella cheese what about using fresh and put it freezer for a few minutes before grading …..thanks ted

    Reply

    • Natashas Kitchen
      August 11, 2022

      Hi Ted, I haven’t tried that myself, but I bet that could work! If you experiment, let me know how you liked the recipe

      Reply

  • stephen westheimer
    July 21, 2022

    Gotta love Natashas simple healthy recipe! Two thumbs way up. S

    Reply

    • NatashasKitchen.com
      July 21, 2022

      Thank you!

      Reply

  • Susan
    July 18, 2022

    This looks so yummy and reminds me of your shrimp fritters recipe with dill sauce. Is that recipe still available and if so, could you direct me to it? I was unable to locate it as usual. It has been a family favorite for several years. Thank you!

    Reply

  • Brenda
    July 17, 2022

    I would like to make these ahead and take them to a dinner party. Can they be warmed in an oven?

    Reply

    • Natasha's Kitchen
      July 17, 2022

      Hi Brenda, it is best eaten fresh but making it ahead should be alright. I haven’t tried freezing these shrimp cakes, 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

  • Melissa
    June 2, 2022

    Can I serve these at room temp?I’d like to make ahead and set out while we swim. So they may not be hot when we get around to eating?

    Reply

    • Natasha's Kitchen
      June 2, 2022

      Hi Melissa, yes that will work! It is best eaten fresh but making it ahead should be alright. I hope it becomes a hit!

      Reply

      • Melissa
        June 6, 2022

        Many thanks!! Can’t wait to service them! Of course I had to try one “quality control” LOL. Simply YUMMY!!!

        Reply

        • NatashasKitchen.com
          June 6, 2022

          You’re very welcome! Enjoy. 🙂

          Reply

  • Karen Bowlby
    May 10, 2022

    Made the shrimp cakes tonight and they were great. Would possibly add a hot sauce to the aioli to kick it up a notch. Definitely a keeper!

    Reply

    • Natashas Kitchen
      May 10, 2022

      I’m so glad it was a hit, Karen!

      Reply

  • Mercy Whelan
    May 10, 2022

    Saw the recipe yesterday, made it today! EXCELLENT, especially the sauce. Thank you for the recipe, Natasha.

    Reply

    • Natashas Kitchen
      May 10, 2022

      I’m so glad you enjoyed it, Mercy!

      Reply

  • Victoria
    May 9, 2022

    These are absolutely delicious. We made them as an appetizer and could not stop eating them. Would highly recommend!

    Reply

    • NatashasKitchen.com
      May 9, 2022

      These make a great appetizer! So glad you enjoyed them.

      Reply

  • Abby Margolis magee
    April 29, 2022

    Can u use thawed cooked shrimp, I always worry that shrimp or chicken or pork doesn’t get done enough,and always afraid its not cooked long enough inside because outside browns fast

    Reply

    • Natashas Kitchen
      April 29, 2022

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

      Reply

  • Lisa D
    February 24, 2022

    Hi Natasha,
    I made these last night and was a treat. Added celery for the remaining shrimp I did not have on hand. Thank you.

    Reply

    • Natashas Kitchen
      February 24, 2022

      I’m so happy you loved it, Lisa!

      Reply

  • Melanie Fiander
    February 15, 2022

    I never write reviews of things I try after watching a video on YouTube but this recipe really is excellent. I’ve made it 3 times so far and that never happens either. Twice I made it exactly as written and once leaving out the mayo to save calories as I was eating half the recipe as my dinner. It was still delicious and satisfying. The sauce is also great if you have fresh lemons but once I used some chipotle mayo and that was pretty tasty too. Love your energy Natasha. Your pizza dough recipe is a keeper too.

    Reply

    • Natashas Kitchen
      February 15, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Melanie! I’m so happy this was a keeper!

      Reply

  • Jo Anne Torres
    January 28, 2022

    Hi Natasha,
    I made these before they are so
    Delicious!!
    Question
    Can I make it refrigerate it and make Patties and fry the next day?
    Thanks

    Reply

    • Natashas Kitchen
      January 28, 2022

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

      Reply

  • Naz
    January 12, 2022

    Can I use cooked shrimp for this? I have a lot in my freezer and would like to use them up.

    Reply

    • Natashas Kitchen
      January 12, 2022

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

      Reply

  • Jessica
    January 6, 2022

    Absolutely delicious ! I make these all the time. So yummy! I want to try this recipe using crab.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Yum! I bet this would be so good with crab! I hope you love this recipe!

      Reply

  • Laura Quaresimo
    January 2, 2022

    I’ve made these atleast 3X now and they always fall apart ….I followed the recipe to the tee and they are not staying together , they keep breaking apart while cooking ……any advice ????

    Reply

    • Natasha's Kitchen
      January 2, 2022

      Hi Laura, a non-stick pan works best to keep the patties from falling apart while cooking. Some of our readers also noticed the cakes falling apart when they chopped the shrimp too big. Try making the shrimp cuts slightly smaller and that should help!

      Reply

  • mfran
    December 30, 2021

    The end result was so yummie. Slightly crispy and just the right amount of cheesy goodness. I used almond flour (that is all I had) and it was still very tasty. I don’t think there would be a noticeable difference at all in taste if I used regular four.

    Reply

    • Natashas Kitchen
      December 30, 2021

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

      Reply

  • Laura Q
    December 17, 2021

    First off I mixed everything like the recipe said to a tee , then I used a pan that was NOT non -stick and they all got stuck to the bottom !!! She should tell you to use a non-stick pan or your gonna end up chiseling the shrimp cakes off the bottom of the pan. Also they didn’t seem to hold together too well
    ( maybe I didn’t cut the shrimp small enough ) but pieces were falling off of each one. All in all these are delicious ….and you absolutely have to make the Aioli sauce !!!!

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Laura, we have this note in the recipe “a non-stick pan works best to keep the patties from falling apart while cooking.”

      Reply

  • Denise
    December 14, 2021

    Omg so good, did take me longer for prep as i like top and bottom vein removed and really dried them with toweling. Followed recipe exactly as I always do not make alterations when first trying a recipe and they were so perfect and delicious
    I made them smaller as I want for appy over xmas. Had a two pound bag and used one but will do the others tomorrow. I am freezing them so hope they reheat as good which I am sure they will. They seriously are so yummy and I am very picky.

    Reply

    • Natashas Kitchen
      December 14, 2021

      Thank you so much for sharing that with me, Denise! I’m so glad these were a hit!

      Reply

  • DENISE
    December 14, 2021

    Has anyone made these and frozen then just reheated. Trying to do some appys ahead if time for Christmas. Please let me know thanks

    Reply

    • Natashas Kitchen
      December 14, 2021

      Hi Denise, I haven’t tried freezing these shrimp cakes, 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

    • Patty
      June 27, 2022

      I have this question too. I have a lot of frozen shrimp that I want to defrost at once, and I’d like to freeze the extra cakes for another time. Did you try this? Was it successful?

      Reply

  • John and Diane Lucchese
    December 11, 2021

    Added just a little of each of the following; diced sweet pepper, seasoned salt and powdered chipotle pepper. Natasha, your recipe is excellent!!! Thank you for sharing.

    Reply

    • Natashas Kitchen
      December 11, 2021

      Thank you so much for sharing that with me.

      Reply

  • Kimmer
    December 9, 2021

    I have made these and they are truly amazing! I would like to be able to freeze these once they are cooked, can they be frozen and reheated at a later date? How long will they keep in the freezer? How best to reheat?

    Reply

    • Natashas Kitchen
      December 9, 2021

      Hi Kimmer, 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

  • Sandy
    November 22, 2021

    I would like to make this for a party I would like to fry the shrimp cakes and then keep them warm in oven. Will they fall apart if rewarded

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Sandy, keeping them warm in the oven is a great idea, but I wouldn’t do it for too long. Please note, if the shrimp is cooked too long or too high of a heat, they will turn rubbery. You can also reheat in the microwave just until warmed through.

      Reply

  • sam
    November 11, 2021

    Made these for the 4th time. They’re so good!! I add green onion to the shrimp and for the sauce I use half mayo ,half greek yogurt, and add dill. Thank you for this recipe 😉

    Reply

    • Natashas Kitchen
      November 11, 2021

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

      Reply

  • Rachael Gonynor
    November 1, 2021

    Made these tonight and my husband licked the plate! I should’ve doubled the recipe, because now he wants me to make them on Wednesday with the other 1 lb of shrimp we have left. Made mostly as directed, but didn’t have mozzarella so used cheddar and Monterey Jack cheese, omitted the salt (because of the change in cheeses), used 3 tsp dried parsley and added a little schiracca for a little more bite, delicious!!

    Reply

    • Natasha's Kitchen
      November 1, 2021

      Thanks for sharing that with us, Rachael. It is awesome to hear that your husband loved it so much!

      Reply

  • Janet Macchione
    October 26, 2021

    I love your recipes. I especially like that most of the time the ingregients item you usually have on hand. Only 1 thing would really help, a break down for smaller households.Some people are cooking for only 1. And when you say a pound of shrimp ???how many would that be? Thanks

    Reply

    • Natashas Kitchen
      October 26, 2021

      Hi Janet, The serving size can be found at the beginning of the print-friendly recipe card (located at the bottom of the recipe post). The nutrition label shows counts “per serving.” On our printable recipe, you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Susan
    October 18, 2021

    Hi there,
    I’m ready to make these but I’m worried about the flour….will the flour taste really get cooked out?
    Love your recipes, Susan

    Reply

    • Natashas Kitchen
      October 18, 2021

      Hi Susan, that’s right, you can’t taste the flour. I hope you love this recipe!

      Reply

  • Gail Ginda
    September 24, 2021

    Hi Natasha, These are “Awesome”. Made them three different times. The last time I added some diced spring onion that I needed to use up. It kicked them up perfectly. As always they are delicious and the recipe is flexible. Thank you.

    Reply

    • Natashas Kitchen
      September 24, 2021

      Yum! THat’s so great! I’m happy you enjoyed this recipe, Gail!

      Reply

  • CJ Oung
    September 16, 2021

    Hi Natasha. I made these last night for dinner, it was so good. My husband loved it. It’s now in my recipe binder. Love your videos. TWO THUMBS UP!!!

    Reply

    • Natashas Kitchen
      September 16, 2021

      I’m so glad this was a hit, CJ!! That’s so great!

      Reply

  • RoRo
    September 13, 2021

    Don’t know where to give the thumbs up but these look delicious. I love shrimp and can’t wait to make these this week. Your recipes are always YUM

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Thank you so much! I hope you’ll love all the recipes that you will try.

      Reply

  • Angela
    September 13, 2021

    This recipe was just what I was looking for! I had never made shrimp cakes and this was easy and sooo good. My husband devoured these–so much for leftovers. lol. Thanks for an awesome dish!

    Reply

    • Natashas Kitchen
      September 13, 2021

      Thank you for the wonderful review!

      Reply

  • Tammy
    September 11, 2021

    My husband made these for me a while back and they were instantly one of my favorites! So much better than crab cakes(which I love as well). The aioli sauce is amazing as well.

    Reply

    • Natashas Kitchen
      September 11, 2021

      The sauce is a must-have! I’m so glad you enjoyed this recipe, Tammy!

      Reply

  • Amanda Woods
    September 3, 2021

    Natasha your shrimp tacos are simply the best we love them. We tend to eat seafood or fish on Fridays, this will be the 4th Friday in a row that we them for dinner.
    I also love all your videos. I also love how easy your recipes are.
    Thanks for sharing.

    Reply

    • Natashas Kitchen
      September 3, 2021

      I’m so glad you’re enjoying our tacos!! We absolutely love them also! Thank you for your lovely compliment, I’m so glad you’re enjoying my videos.

      Reply

  • Nadine M Murray
    August 24, 2021

    Excellent and easy. 💖

    Reply

    • Natashas Kitchen
      August 24, 2021

      I’m so glad you enjoyed it!

      Reply

  • Amanda Woods
    August 20, 2021

    OMG I made these for dinner with a salad they were so go. Thanks so much for sharing your recipe.

    Reply

    • Natashas Kitchen
      August 21, 2021

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

      Reply

  • Lois Wagers
    August 12, 2021

    Made this recipe using 1 lb of salmon cutlets, pulsed in food processor. They were amazing!!!

    Reply

    • Natashas Kitchen
      August 12, 2021

      I’m so glad you enjoyed it!

      Reply

  • Joe Brink
    July 4, 2021

    Also I am kidding… just a pet peeve when folks take an amazing recipe like this and start substituting… this is so great just the way you designed it!

    Reply

  • Joe Brink
    July 4, 2021

    “I made this recipe and it was awesome! Instead of the shrimp I used a Big Mac and then I substituted the rest of the ingredients for fries. Thanks again!”

    Reply

    • Joe Brink
      July 4, 2021

      Also I am kidding! Just my pet peeve when folks start substituting ingredients on an already perfect recipe!

      Reply

  • Sara L
    June 28, 2021

    Can you use almond flour or coconut flour instead of the all purpose flour?

    Reply

    • Natashas Kitchen
      June 28, 2021

      Hi Sara, 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. If you experiment, let me know how it goes!

      Reply

  • Danielle
    May 30, 2021

    DELICIOUS! We could not get enough of these! Thanks for sharing.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Thanks for your great review, Danielle!

      Reply

  • Caryl
    May 17, 2021

    Made the shrimp cakes are Excellent and very easy to make for any level of cooking. Thanks for the recipe Natasha. I will be checking out more.

    Reply

    • Natasha's Kitchen
      May 17, 2021

      You’re welcome, Caryl. Happy to hear that you enjoyed it! I hope you’ll love every recipe that you will try.

      Reply

  • Alicia
    May 16, 2021

    Tried this tonight for dinner and oh my lord it is so delish!! You’re right about the sauce. Gotta have them both together. This recipe deserves to be in my box. Thank you!!

    Reply

    • Natasha's Kitchen
      May 17, 2021

      You’re very welcome, Alicia. I’m just glad that you enjoyed this recipe for dinner. Thanks for your great review and feedback!

      Reply

  • Barrie
    April 24, 2021

    These cakes were really good and were easy to make. I saved time by using my food processor. I will be making them again.

    Reply

    • Natashas Kitchen
      April 24, 2021

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

      Reply

  • Mimi Gatt
    April 24, 2021

    Hi Natasha:
    I have a similar recipe but stopped making it because I felt the shrimp wasn’t fully cooking. Wasn’t sure if the recipe was lacking an instruction, but you also do it raw – so here goes!

    Reply

    • Natashas Kitchen
      April 24, 2021

      I hope you love this recipe!! If you’re unsure, you can always check the shrimp with a thermometer.

      Reply

  • Ben Haney
    April 21, 2021

    Natasha,
    WE love your shrimp cake recipe but I need your help with one aspect of the cooking process. My problem is they separate in the pan. I’ve reduced the size of the cakes but it does not help.

    Thank you in advance for giving me a tip to hold them together.

    Reply

    • Natashas Kitchen
      April 21, 2021

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

      Reply

      • Ben Haney
        April 24, 2021

        Natasha,

        Thank you the idea of finer cuts of shrimp. I am also going to use a better non-stick pan to cook them in. I’ll know for certain after I make them tonight.

        Most appreciated.

        Reply

    • Denise Seyller
      December 30, 2021

      Ben,
      One of the things I do to make sure they hold together, is once I drop them from the ice cream scoop, I let them fry a little and warm through some (let the cheese melt a little), then I press them flat. Once they are nice and crispy then I flip them. Once in a while the shrimp pieces fall out but usually, I can still push them back into the patty. I make some of the patties bun-size so I can serve them as a sandwich with a slice of provolone cheese, some coleslaw and my own “special
      sauce”.

      Reply

  • Leon M Hicks
    April 18, 2021

    I know you are a big fan of fresh parsley, the “zip” you refer to as well as the appearance. My wife actually has a “mouth problem” with it, such that she really tries to avoid it in cooking and in restaurants. My question is how much does parsley add to the flavor, and can it be left off or a substitute used? Thank you for your response!

    Reply

    • Natasha's Kitchen
      April 18, 2021

      We love it with parsley but feel free to omit it or use basil, or coriander if she likes it better.

      Reply

  • Chrysoula Panakos
    April 15, 2021

    Made the shrimp…Delicious…!!!
    Next time will reduce amount of mayo to 1/8 c. It felt a little too oily. Will use greek yogurt instead of mayo for the sauce. My husband likes saziki sauce.

    Reply

    • Natasha's Kitchen
      April 15, 2021

      Sounds good! I’m glad you enjoyed it and yes, feel free to adjust the ingredients according to your personal preference. Thanks for sharing!

      Reply

  • Korinne
    April 10, 2021

    This is truly a family favorite. My 4 year old granddaughter has requested them for her 5th birthday dinner!! I highly recommend this recipe.

    Reply

    • Natashas Kitchen
      April 10, 2021

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

      Reply

  • Moe Stooke
    April 7, 2021

    Hi Natasha…I have made these so many times…they are fantastic! Question…can I make them early? How would I heat them up for dinner? Asking for a friend…lol

    Reply

    • Natasha's Kitchen
      April 7, 2021

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

      Reply

  • Lauren
    March 16, 2021

    Hi Natasha!
    Could I make these in the air fryer?! If so, how long would you suggest?

    Reply

    • Natashas Kitchen
      March 16, 2021

      Hi Lauren, I haven’t tried these in an air fryer but here’s what one of our readers wrote: “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!” I hope this is helpful.

      Reply

  • Tanya Bordelon
    February 26, 2021

    Made these for my fiance and I tonight. He’s an EXTREMELY picky/basic eater, so this was really going “out there” with him. Well, he thought they were really good. I made the 1st batch, the way it’s written. But then I decided to add Panko and cook for an extra minute. WOW! What a difference! Ric & I agreed that they were much better. Thank you so much for the recipe. I started out to make Crab Cakes, but there is no fresh crab available. This was a great alternative!

    Reply

    • Natashas Kitchen
      February 27, 2021

      I’m so happy you both enjoyed this recipe, Tanya! That’s so great!

      Reply

    • Patti
      April 1, 2021

      Did you add Pablo to the mixture or did you coat them with Pablo before frying?

      Reply

    • Carol Hacker
      May 12, 2021

      Hi Tanya, how much Panko did you add to how much of the recipe?

      Reply

    • Carol Hacker
      May 12, 2021

      Hi Tanya,

      How much Panko did you add to how much of the recipe?

      Reply

  • Ed Sakai
    February 6, 2021

    Such a simple recipe, and it’s just delicious! This is one of those keepers. Thank you so much Natasha!

    Reply

    • Natashas Kitchen
      February 6, 2021

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

      Reply

  • Nancy Maffatore
    February 2, 2021

    what can I say, these were delicious…the, lemon aioli was the icing in the cake(so to speak). My first time making this recipe, only thing I would change, is I would like to make them an appetizer size, using the ice cream scoop is fine if you want to make it more of a meal. Other than that, yummy!!!!

    Reply

    • Natasha's Kitchen
      February 2, 2021

      Thanks for your tip and for giving this recipe a great review. We appreciate it, Nancy!

      Reply

  • Sheri Bochniak
    January 20, 2021

    I made these today and they were delicious! The recipe is not complicated, but the final result is gourmet!

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Love it! Thank you for your awesome review, Sheri.

      Reply

  • Iqbal Goralwalla
    January 20, 2021

    Made these last night and they were amazing! We made the Jalapeno ranch as well and Shrimp fajitas, so decided to skip the lemon aioli and use the Jalapeno ranch as a dip and that worked just great!

    We used coriander instead of parsley and that worked. I also added some red chilli powder and mashed fresh garlic to the mixture.

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Sounds perfect! Thank you so much for sharing your good comments with us.

      Reply

  • Akila
    January 19, 2021

    Hi Natasha, can I use gram flour instead of all purpose flour pls?

    Reply

    • Natasha's Kitchen
      January 20, 2021

      Hi Akila, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • ALSHEILA ALFORD
    January 18, 2021

    I love your recipes on the Shrimps cake with lemon Aioli can you freeze them ? And can you buy the wild caught Shrimps freeze?

    Reply

    • Natasha's Kitchen
      January 18, 2021

      Thank you! 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

  • Katie Rosica
    January 6, 2021

    This is a favorite recipe in my household, so crispy and delicious. Thank you!

    Reply

    • Natashas Kitchen
      January 6, 2021

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

      Reply

  • Alice fereno
    January 2, 2021

    Cant wait to make it,thank you!😋

    Reply

  • Hilary Fine
    December 31, 2020

    With the sauces. Try adding this:
    Be generous and cut fresh dill and add it to your Mayo and fresh squeeze lemon Then add some dried dill too. Chill for around 15 minutes.

    It’s fabulous with crab cakes and salmon. Imagine it will be great with the shrimp cakes too

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Hello Hilary, thanks for sharing some tips with us. I should also try that next time! We appreciate it.

      Reply

  • Debra A Keifer
    December 31, 2020

    I have made these a few times, my boyfriend and I just love them.

    Reply

    • Natashas Kitchen
      December 31, 2020

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

      Reply

  • Laura
    December 26, 2020

    Easy to make!!
    Absolutely delish!!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so glad you enjoyed it, Laura!

      Reply

  • Barbara
    December 24, 2020

    Have made these twice recently and a BIG hit. Use them as appetizers but definitely could be a meal. LOVE them!!

    Reply

    • Natasha's Kitchen
      December 24, 2020

      Perfect! Thank you for sharing your good feedback with us, Barbara. We appreciate it!

      Reply

  • Pat Bernard
    December 16, 2020

    Hi, I made these and used the sea salt as indicated. We thought they were very very salty. Wonder if the salt in the cheese was responsible? Would make them again and leave out 1/2 tsp of sea salt and maybe less cheese, too.

    Reply

    • Natasha
      December 17, 2020

      Hi Pat, if using less shrimp, you would want to cut the salt. Mozzarella is pretty mild, but if using a different saltier cheese, you could omit the salt.

      Reply

  • Shirley Parran
    November 24, 2020

    Very yummy. I added small diced jalapeno. And the aioli was perfect with it.

    Reply

    • Natashas Kitchen
      November 24, 2020

      I’m so glad you enjoyed it!

      Reply

  • Kim T
    November 22, 2020

    I just finished preparing the shrimp cake batter. My hubby won’t be home for another hour so I placed it in the fridge until he arrives home. However, I couldn’t wait to taste one. I scooped enough batter for one in my cast iron skillet and when it was ready I ate that little baby up with some of that awesome dip/sauce. The recipe does not disappoint. I can’t wait to make the rest-there won’t be any leftovers because I know my hubby is going to love them also.

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hello Kim, I can understand the excitement! I’m glad you loved the recipe, I hope this becomes a family favorite for you.

      Reply

  • Jessie
    November 15, 2020

    Jam-up recipe – Excellent shrimp cakes!! Made this for my husband, who’s never even heard of a shrimp cake before, and he loved it. He used the leftovers to make himself a “shrimp cake” po-boy for lunch. The aioli is also delicious. Thanks for sharing!

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Hello Jessie, thank you for your awesome comments and feedback. I’m happy to hear that your husband enjoyed this recipe! I hope you will both love every recipe that you will try.

      Reply

  • janet
    November 1, 2020

    These are fabulous as an appetizer or as a meal with a salad! I have doubled recipe, cooked and frozen half for quick app! Just warm in oven after defrosting in refrigerator!!!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Sounds awesome! Thanks for your great feedback, we appreciate it Janet!

      Reply

  • Denise Seyller
    October 31, 2020

    Wow! These are so good. I’ve made two times now, both with precooked shrimp. This recipe has wonderful flavor and texture. I make a large patty at the end to make a shrimp po’boy sandwich for my husbands lunch. His comment last week? WOW!

    Reply

    • Natashas Kitchen
      October 31, 2020

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

      Reply

  • Sharon
    October 24, 2020

    Hi, these sound really great and I would like to make them on xmas day as an extra. I will be really busy cooking the xmas turkey and all the salads and desserts that go with it, so I am wondering if these can be made a week before and frozen (not the sauce). And will these still be as good if frozen. Thanks

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Sharon, 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

    • Tammy
      December 18, 2020

      Is it possible to use cooked frozen shrimp instead of raw

      Reply

      • Natashas Kitchen
        December 18, 2020

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

        Reply

  • Debbie Daugherty
    October 16, 2020

    Hi Natasha… we have appetizer Thursdays with some friends and I am always looking for something with a Wow factor…well these little guys were the bomb and the Aioli sauce with awesome!! This is a keeper for sure!

    Reply

    • Natasha's Kitchen
      October 16, 2020

      Yay, love it! Thanks for your awesome review, Debbie!

      Reply

  • Norma
    September 24, 2020

    Made these shrimp patties tonight for dinner. Hubby said they are better than you could get in any restaurant! He loved them! Thanks for the great recipe!

    Reply

    • Natasha's Kitchen
      September 24, 2020

      So lovely to hear that, Norma. Thanks for giving this recipe and try! I hope you and your hubby will love my other recipes too.

      Reply

    • Linda Iraca
      October 15, 2020

      Can’t wait to try them, they sound delicious!

      Reply

  • Evie
    September 20, 2020

    I made these today…OMG!!! They are the most delicious cakes I ever had. The aioli I could eat on it a on with a spoon. 🤣🤣🤣

    Yum!!!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      So fantastic! Thanks for sharing that with us, glad you enjoyed it!

      Reply

  • Gay
    September 16, 2020

    Can I use crab meat instead of shrimp?

    Reply

    • Natasha's Kitchen
      September 16, 2020

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

      Reply

  • Asia
    September 4, 2020

    My kids totally loved this!!! Had to make it 2x in one week. This is a must try if you love shrimp.

    Reply

    • Natasha's Kitchen
      September 4, 2020

      Thank you so much for your awesome review, Asia. I hope you and your family will love every recipe that you will try!

      Reply

      • Ashley
        September 16, 2020

        Hi Natasha,
        I am trying this recipe this weekend and I do not have fresh parsley on hand. Can I substitute parsley flakes? If so, would the amount change?
        Thanks!

        Reply

        • Natashas Kitchen
          September 16, 2020

          Hi Ashley! I haven’t tested this with dry but it should work! Instead of 2 tbsp, use 2 tsp dried. You can add more if you feel that isn’t enough.

          Reply

  • Shay
    August 27, 2020

    This was an amazing recipe! The whole family loved it. The lemon aioli was such a great addition. Thank you for sharing!

    Reply

    • Natashas Kitchen
      August 27, 2020

      You’re welcome, Shay! I’m so glad you enjoyed that!

      Reply

  • Sveta
    August 25, 2020

    I tried this recipe tonight, and everybody in my family agreed that this was the best shrimp dish they had ever ate. They asked me to make it often, and I definitely will. So glad to find this fantastic recipe. Thanks a lot, Natasha!!!

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Wow, what great feedback! Thank you so much for sharing the awesome comments with us. I’m so glad you all enjoyed it!

      Reply

  • Ralph Lewis
    August 19, 2020

    Really enjoy the presentation and positive attitude. You get to business and get things done. Like that you are indicating the cost of the recipe. So important in these days we are going through.

    Reply

    • Natashas Kitchen
      August 19, 2020

      Thank you for this lovely comment and great feedback Ralph!

      Reply

  • Joanne Schulle
    August 16, 2020

    I made this to day and added about 1/2 to 1 tsp old bay seasoning. This was a WONDERFUL receipt and so easy!

    Reply

    • Natasha's Kitchen
      August 17, 2020

      I am so glad you loved it, Joanne! Thanks for trying out this recipe.

      Reply

  • Terri
    August 15, 2020

    Hi Can I use any cheese with this recipe? Thanks!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Terri, we love it with mozzarella cheese but others shared that they used another type of cheese and they loved it too.

      Reply

  • Mere Lamb
    August 2, 2020

    Make sure you get the shrimp DRY. I put 1/3 of the shrimp in the food processor, and hand chop the other 2/3. I use panko instead of flour. Chill in the fridge to help it bind for about 30 minutes before cooking. I season some panko with Old Bay and coat the cakes slightly so that have that crisp outside. Served with a chilled salad, it’s the perfect summer dinner!

    Oh! Do NOT skip the aioli, and kick it up a notch with a little sriracha!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Thank you for your tips and suggestions, it’s very helpful information!

      Reply

    • DW
      September 23, 2020

      Can you make the shrimp mixture ahead of time? And for how long?

      Reply

      • Natashas Kitchen
        September 23, 2020

        Hi DW, we have always made it fresh so I’m unable to advise. If you experiment thought I would love to know how it turns out!

        Reply

  • Sharon
    July 26, 2020

    Made these for dinner tonight and they were great! Paired with the sauce it made them fabulous! Truly a KEEPER. Thanks so much.

    Reply

    • Natasha's Kitchen
      July 27, 2020

      So great to hear that you enjoyed yur dinner. Thanks for giving this recipe a try, Sharon!

      Reply

  • John
    July 24, 2020

    Can i replace the flour with Almond Flour to make it more Keto-e?

    And … do they freeze well?

    Reply

    • Natashas Kitchen
      July 24, 2020

      Hi John, 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. 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

      • John J Russo
        July 26, 2020

        Thanks for the info.

        I made more of these than i can eat in a week so i froze about a dozen of them after giving them a good fry with an excellent crust.

        Two days later i popped 3 in the microwave for just about 25 seconds and, man, they still had that crunch!

        Would not hesitate to make a large batch and freezing as many as you can’t eat.

        And, for the Keto-ites, using Almond Flour worked out great. These held together with no problem.

        J

        Reply

    • Aleda R Thompson
      August 19, 2020

      Carbalose works just like regular flour and only has 19 carbs per cup

      Reply

  • Su
    July 21, 2020

    Hi Natasha, can I omit egg in the recipe?

    Reply

    • Natasha's Kitchen
      July 21, 2020

      Hi Su, I haven’t tried making it without eggs yet. I’m not sure how it would work but if you want to do an experiment, let us know how that goes.

      Reply

    • Helen
      August 24, 2020

      You can do it without the yolk but you need the white.

      Reply

  • doreen dziokonski
    July 20, 2020

    Forgot to mention the ice cream scoop is a game changer. Works perfect

    Reply

    • Natashas Kitchen
      July 20, 2020

      Isn’t it the best! We use it each time!

      Reply

  • doreen dziokonski
    July 20, 2020

    Exceptional recipe. Ive made it with shrimp, then scallops and half of each.
    My only change was to grate 1/2 Vidalia onion & 1 celery stalk. Flavor bomb. Tyvm

    Reply

    • Natashas Kitchen
      July 20, 2020

      Isn’t it the best! Thank you for sharing that great review!

      Reply

  • Pat
    July 6, 2020

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

    Reply

    • Natasha
      July 6, 2020

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

      Reply

      • Pat
        July 13, 2020

        Thanks Natasha! I’m serious…try with the gruyere and dijon. It elevates an already spectacular recipe to another realm!

        Reply

        • Natashas Kitchen
          July 13, 2020

          Thank you so much Pat! I will do that!

          Reply

  • Barb
    June 27, 2020

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

    Reply

    • Natashas Kitchen
      June 27, 2020

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

      Reply

  • Beverly
    June 21, 2020

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

    Reply

    • Natasha
      June 22, 2020

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

      Reply

    • Marsha
      July 11, 2020

      I tried this recipe using pre-cooked shrimp and it works great. I had to add a piece of salmon (did’nt have enough shrimp). It was delicious with the aioli lemon sauce. A keeper for sure!

      Reply

  • Teresa Stevens
    June 18, 2020

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

    Reply

    • Natashas Kitchen
      June 18, 2020

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

      Reply

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