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,  to our  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)

4.98 from 322 votes
Author: Natasha of NatashasKitchen.com
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
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients 

Servings: 6 people (2 fritters per serving)

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:

Instructions

How to Make Shrimp Cakes:

  • Pat dry shrimp with paper towels then dice into pea-sized pieces.*
  • Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
  • Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.

How to Make Lemon Aioli Sauce:

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

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 Per Serving

258kcal Calories4g Carbs21g Protein16g Fat4g Saturated Fat233mg Cholesterol968mg Sodium93mg Potassium235IU Vitamin A4.8mg Vitamin C263mg Calcium2.1mg Iron
Nutrition Facts
Shrimp Cakes with Lemon Aioli (VIDEO)
Amount per Serving
Calories
258
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
233
mg
78
%
Sodium
 
968
mg
42
%
Potassium
 
93
mg
3
%
Carbohydrates
 
4
g
1
%
Protein
 
21
g
42
%
Vitamin A
 
235
IU
5
%
Vitamin C
 
4.8
mg
6
%
Calcium
 
263
mg
26
%
Iron
 
2.1
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Lunch, Main Course
Cuisine: American
Keyword: Shrimp Cakes
Skill Level: Easy
Cost to Make: $$
Calories: 258
Natasha's Kitchen Cookbook

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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 😉

4.98 from 322 votes (90 ratings without comment)

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Recipe Rating




Comments

  • gene
    July 1, 2018

    Unclear. Where do you find a printable recipe’, if there is one? You say 4 oz of cheese or 1 1/2 cups shredded but it shows you using 1/2 cup?

    Reply

    • Natasha
      July 1, 2018

      Hi Gene, it is 4 oz of cheese or 1 and 1/2 cups shredded mozzarella cheese.

      Reply

  • Andrea
    July 1, 2018

    Looks great! Can almond or coconut flour be used to replace the flour? If so, how much ? Can’t wait to try it!

    Reply

    • Natashas Kitchen
      July 1, 2018

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

      Reply

  • Sheryl
    July 1, 2018

    Can you freeze these??

    Reply

    • Natasha
      July 1, 2018

      HI Sheryl, 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

  • Terri
    July 1, 2018

    Natasha, can the shrimp cakes be baked on parchment paper?

    Reply

    • Natasha
      July 1, 2018

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

      Reply

  • Joya
    July 1, 2018

    I am allergic to seafood. What meat substitution would work? I was thinking breakfast sausage.

    Reply

    • Natashas Kitchen
      July 1, 2018

      I haven’t tested that. If you experiment, let me know how you liked the recipe

      Reply

  • Pattie
    June 30, 2018

    Can you use bread crumbs instead of flour? Has anyone used a little Old Bay seasoning for added flavor?

    Reply

    • Natasha
      July 1, 2018

      Hi Pattie, I think that would work and I haven’t tried that seasoning here but I think it’s worth experimenting. I hope you love these shrimp cakes!

      Reply

  • Craig
    June 30, 2018

    Made these tonight. Dee-lish! Everyone in my family loved them, including my 3 year-old son, who also helped me prep. Thanks for a great recipe–I’ll search the sight for more winnners!

    Reply

    • Natashas Kitchen
      June 30, 2018

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

      Reply

  • Roy New
    June 30, 2018

    I made these this evening. 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.

    Reply

    • Natashas Kitchen
      June 30, 2018

      That’s so great! Thank you for the wonderful review!

      Reply

  • Linda Ocasio
    June 30, 2018

    Love your recipes

    Reply

    • Natashas Kitchen
      June 30, 2018

      You’re so nice! Thank you!

      Reply

  • Elizabeth Higgins
    June 30, 2018

    So we had a family gathering and made this recipe as a team effort. We decided to divide the shrimp sizes into two, one small-sized and the other bigger-sized. While both tasted great, a majority of us preferred the bigger-sized shrimp because we can taste it much better. And by the way, the dip matches the shrimp cake perfectly, Natasha! Just a question, what do you recommend adding to the dip to make it spicier? Thanks!

    Reply

    • Natashas Kitchen
      June 30, 2018

      Hi Elizabeth. I’m glad you all enjoyed it! Some Sriracha or tabasco will do the trick!

      Reply

    • Paul Hayden
      July 1, 2018

      These are wonderful. I just made a batch, following the recipe fairly closely. I did add some Old Bay seasoning. Since it was for the family, I did not add cayenne or hot stuff. For me I would!
      The lemon sauce is great, too!

      Reply

  • Edith
    June 29, 2018

    Can’t eat shellfish. Can I use a white fish (sole, talapia, haddock, etc) instead

    Reply

    • Natashas Kitchen
      June 29, 2018

      Hi Edith! I haven’t tried this exact recipe with fish. We do have this salmon cakes recipe you can try. If you experiment, let me know how you liked the recipe

      Reply

  • Lainey Bernstein
    June 28, 2018

    Hi……
    These shrimp cakes look AMAZING but not KETO friendly if you use white flour.
    I’m wondering if either almond flour or coconut flour would work just fine and which do you think would taste better!
    I’m pretty strict on the KETO program so I am looking for what to substitute the flour for in many recipes.
    It would be great, if when you post a blog, to incorporate any substitutions….

    Thank you….. 🙂

    Reply

    • Natashas Kitchen
      June 28, 2018

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

      Reply

  • Val
    June 28, 2018

    Very easy and so delicious!

    Reply

    • Natashas Kitchen
      June 28, 2018

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

      Reply

  • Sheila
    June 27, 2018

    These were delicious! Super easy too, just a pain to dice the shrimp, but so worth it. The lemon aioli was the bomb! Thanks for the great recipe!

    Reply

    • Natashas Kitchen
      June 27, 2018

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

      Reply

  • Monica
    June 26, 2018

    I tried to make these tonight I was really excited about making these because I’ve been seeing the recipe video on Facebook. I don’t know how or where I went wrong but these shrimp cakes did not turn out right. I tried the pan fry method the cheese burned and the inside was still raw. I also tried using an air fry because this method worked with the chicken cakes I made last weekend. I added more flour thinking the batter needs more binder so now I am currently using the oven to see if I can get an edible result.

    Reply

    • Natasha
      June 26, 2018

      Hi Monica, if the cheese burnt and the inside was still raw, it definitely sounds like the heat was too high. I would suggest turning down the heat so it can cook through adequately without browning too fast.

      Reply

  • Gregg Cohen
    June 26, 2018

    Do you have a version of this without the cheese?

    Reply

    • Natashas Kitchen
      June 26, 2018

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

      Reply

    • Dee
      June 30, 2018

      I am planning to make them with vegan cheese because I cannot dairy. I am not sure if you can have vegan cheese?? good luck 🙂

      Reply

  • carla gullatt
    June 26, 2018

    What constitutes a serving size? Thanks!

    Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Carla, This recipe serves 6 people if they have 2 fritters a piece. Usually a serving size is referred to as a recommended portion.

      Reply

  • L Ralph pizzani
    June 25, 2018

    It’s 1:30 am, and i want to run to the supermarket and buy the ingredients….OMG they look delicious !!!

    Reply

    • Natashas Kitchen
      June 26, 2018

      Thats the best! Thank you for sharing that with us!

      Reply

  • Kim
    June 25, 2018

    These were awesome!! I doubled the recipe and fried larger-sized patties for a main course. The aioli is wonderful. The only tedious task was dicing the shrimp (which were large size—I’ll buy smaller ones next time. A real winner. Thanks for the recipe!

    Reply

    • Natashas Kitchen
      June 25, 2018

      You’re welcome! I’m so happy you enjoyed it. Thank you for the wonderful review!

      Reply

  • Janie
    June 24, 2018

    First time every leaving a comment for a recipe! Your recipe is amazing! I put the cakes into fresh baked bread and added a fresh fruit salad on the side. It worked great together! 😉

    Reply

    • Natashas Kitchen
      June 25, 2018

      I’m so inspired reading your review. Thank you!

      Reply

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