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.
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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!
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.
Watch How to Make Sauteed Shrimp Patties:
Watch Natasha make these cheesy shrimp cakes. You will be surprised by how easy this recipe is! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.
Cook’s Tips: Here are our favorite measuring spoons that I bragged about in the video. Also, a trigger release ice cream scoop makes it so easy to portion and and sauté these while keeping your hands clean. Also, a non-stick pan works best to keep the patties from falling apart while cooking.
Easy Shrimp Recipes to Explore:
- Coconut Shrimp with a ridiculously good 2-ingredient dip
- Shrimp Cucumber Bites – so easy and good. They fly off the plate!
- Shrimp Ceviche Salsa – we are obsessed with this shrimp salsa
- Creamy Shrimp Pasta (with our favorite Alfredo sauce!)
Print-Friendly Sauteed Shrimp Cakes Recipe:
Shrimp Cakes with Lemon Aioli (VIDEO)
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:
- 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Would YOU try these sauteed shrimp fritters? We think you will be impressed 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I just realized I don’t have fresh parsley, do you think dry parsley will work?
Hi Lyuda! That should work. You may need to experiment with the amount but a general rule of conversion for using dried herbs is to use 1/3 of the original quantity of fresh herbs.
Can’t tell you how many times I’ve made this recipe! Everyone loves it! Thank you 🥰
That’s wonderful, Carol. Thanks so much for sharing!
These are so good! When the cost of crab went up so high, I decided to try these instead of crab cakes for my Christmas Eve contribution to my family’s holiday appetizer menu. Everyone raved about them. Thank you!
You’re welcome, Susan! I’m so glad they were a hit!
was wondering if you could add a small amount of crab meat with the prawns? or maybe chicken?
Hi Sharon, I haven’t tried that mix, but I imagine it will work. If you experiment, let me know how you liked the recipe.
The whole family loved them. Next time I might add more flour or perhaps some breadcrumbs so they bind together better. They were a little too free form for me. It was stressful trying to flip them because they always seemed too loose, like they were on the verge of falling apart.
This recipe looks delicious! I am making them in a smaller size to serve as an appetizer at an upcoming party. Do you think that I could mix them the day before and then fry them right before the party? Thank you!
Hi JoEllen! I have not tested it myself but I think it would work fine to mix everything and refrigerate it and them fry them right before the party. Let us know how it turns out.
Hi Natasha. Thank you for your recipe. I am a huge fan and love all your recipes. This shrimp cakes are the bomb(great). My family were impressed.
Thanks so much for sharing that with us, so happy to hear that!
Delicious!!! Made these for friends and family and they were a huge hit. The combination of cheese and shrimp was excellent.
Didn’t have parsley so added green onions to add some colour and it tasted great!
That’s wonderful! Thanks a lot, Steph for sharing that with us. We’re happy that you enjoyed our Shrimp Cakes!
These are the BEST flipping shrimp cakes I have ever eaten!
You’ve got to make this recipe. I used frozen shrimp from the grocery store.
Thank you Natasha!
Hi Mary! I’m so glad you loved the recipe. Thank you for sharing that with us.
I was craving seafood today and had some shrimp in the freezer so googled and came across your recipe. I’m sooo glad I did! So easy and absolutely delicious. I will definitely be making them frequently!
Wonderful, Denni! So glad you enjoyed the recipe.
Would you be able to make this like a half shrimp/half crab cake?
Hi Sheila, I haven’t tried that mix, but I imagine it will work. If you experiment, let me know how you liked the recipe.
I made these many times now. I have added extra cheeses, paprika, dijon mustard, w-shire sauce, green onion, and some bread crumbs to hold them together…………One time i even added some fresh corn off the cob……………Then I add tarragon to my lemon aoli………love these babies!
So glad you love the recipe, Pam! Thank you for the feedback.
So good, so easy. We have tons of crab in the PNW so I was looking to switch it up a bit. No matter the age, these were a hit. Thank you.
That’s wonderful, Jeff!
I made these for dinner the other day and they were so DELICIOUS and they are still delicious as left overs!! I’ll definitely be making these again!!!
That’s wonderful, Kat! Thank you for the feedback.
I’ve done these many times, excellent recipe!!! Has anyone tried them in an Air Fryer yet??
Hi Karla! 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 came out great. I preheated it to 350 and lightly sprayed 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.
The shrimp cakes and lemon aoili was amazing. Look forward to more of your recipes!
Thank you for your good comments and review, Susan!
Made these shrimp cakes twice – everyone loved these. The first time made them exactly as written, and the second time added red bell pepper, celery and chives (finely chopped) and old bay seasoning instead of salt & pepper. I will be making these a lot more since everyone request them. Thank you for a wonderful recipe.
So glad you love it, Janice! Thank you for sharing.
Hi!! Can I use pre-cooked shrimp instead?? If so, how much cooking time per side would you recommend? I don´t want to over-cook the shrimp. Thank you!
Hi Maria, 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.
Killer… yielded 9 cakes. Used fresh gulf shrimp. Substituted tsp old bay for salt/pepper. Also put a tbs butter in the olive oil.
Sounds great, Mark. Thank you for your comments and feedback!
Made it! Ate it! And will make it again! This were wonderful and the aioli took them to the next level. Made them for Super Bowl last night but I should have made two batches. The went faster than the Chief’s receivers! HaHa!
Hi Kristin! Wonderful to hear. Thank you for sharing. I’m so glad they were a hit.
I added some green onion to the to this recipe and people loved it.
Nice, thanks for sharing and review!
I did not have mozzarella in the frig but I did have Gouda cheese. OMG… These are the best shrimp cakes ever. During crabbing season I will try to make them with lump crab.
Thank you thank you and thank you!
Hi Ronnie! You’re so very welcome. I’m glad the recipe still worked out for you. Thank you for sharing. I’m happy to hear you loved it!
My daughter is allergy to dairy products; what do you recommend to replace the cheese in the recipe?
Hi Cissy, the cheese helps to hold them together and does add some flavor, but I think they would still work without the cheese. One of my readers mentioned they planned to use vegan cheese. I hope that helps.
I would just follow the way she made them and not modify a thing. They where made that way for a reason.
Thank you, Rich! I always recommend making recipes as written the first time around.
These were fantastic! I think next time I will chop the shrimp a little more fine (more pea sized as suggested vs. somewhat larger) so that I can make bite-sized cakes that can be an easy appetizer. The taste is delicious – but could it potentially benefit from the addition of a little zing – like tabasco or red pepper?
Thank you for your feedback, Cindi! I bet this may work well with tabasco; if you experiment, let me know how you liked the recipe.
These came out fantastic! put them in the fridge 30 minutes and rolled them in panko just like the other reviewer mentioned below, yummmyyyy!!!
Hi Francis! That’s great. So glad you loved them.
Trying soon..Question, I have a similar recipe but it has more stuff (veg) in it. First time I made it the shrimp still looked grey. Yours looks amazing. What would I have done wrong (before I mess up again) LOL
Hi Mimi! I hope you love this recipe. Read through the full recipe notes and tips for the best results.
Generally, if your shrimp still have a tinge of gray or translucency to them, chances are they are not done cooking or they have spoiled/gone bad.
Made these for years, and they are my kid’s favorite meal. Tricks I’ve learned… After combining all ingredients, refrigerate for about 30 min. This helps everything stick together while frying. They haven’t fallen apart on me once, since I started doing that. Also, I mix old bay and panko together and roll the scoops around in that before frying. And a few drops of Siracha on the aioli totally takes them up a notch.
Yum! Thank you for sharing that with us!
Have made this several times. My family loves them. Made them as an app for a party. Huge hit
That’s great, Cathleen! So glad they were enjoyed.
I make these all the time now! LOVE THEM. I do dip mine in crushed cracker crust, or panko, or a mix of both and then fry them. YUMMO!
Hi Jeni! Thank you for sharing, I’m glad you love this recipe.
absolutely fabulous, easy recipe,sauce was a must.thank you for the recipe.🌹
You’re so welcome! Glad you loved it.
Excellent recipe. I’ve made this dish a number of times as the recipe calls (except substituted Greek yogurt for mayo, because that’s what I had). It turned out great. I’ve also made it with cod instead of shrimp, because my wife can’t eat shrimp. That too turned out great. Thanks for sharing this recipe!
You are welcome! Glad you enjoyed this and I hope you’ll love all the ther recipes that you will try.
You are welcome! Glad you enjoyed this and I hope you’ll love all the other recipes that you will try.
Enjoyed these tremendously! I switched it up a little by adding garlic and green onions. Also used some panko crumbs for frying. It’s a keeper! Thank you!
That’s great, Linda! Thanks for sharing.
OMG! What a treat! These were delightful! We added diced onion and diced celery, but that is our preference. Saved this one for the future.
That’s so great! It sounds like you have a new favorite, Terri!
I added chili powder and garlic to my mixture and used oat flour. They turned out great!
Great to hear, Meka!
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
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
Gotta love Natashas simple healthy recipe! Two thumbs way up. S
Thank you!
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!
Hi Susan, you can check out my Shrimp Recipes here.
I would like to make these ahead and take them to a dinner party. Can they be warmed in an oven?
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!
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?
Hi Melissa, yes that will work! It is best eaten fresh but making it ahead should be alright. I hope it becomes a hit!
Many thanks!! Can’t wait to service them! Of course I had to try one “quality control” LOL. Simply YUMMY!!!
You’re very welcome! Enjoy. 🙂
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!
I’m so glad it was a hit, Karen!
Saw the recipe yesterday, made it today! EXCELLENT, especially the sauce. Thank you for the recipe, Natasha.
I’m so glad you enjoyed it, Mercy!
These are absolutely delicious. We made them as an appetizer and could not stop eating them. Would highly recommend!
These make a great appetizer! So glad you enjoyed them.
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
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.
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.
I’m so happy you loved it, Lisa!
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.
That’s just awesome! Thank you for sharing your wonderful review, Melanie! I’m so happy this was a keeper!
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
Hi Ho Anne, that would be fine, just keep it covered and refrigerated until ready to use.
Can I use cooked shrimp for this? I have a lot in my freezer and would like to use them up.
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.
Absolutely delicious ! I make these all the time. So yummy! I want to try this recipe using crab.
Yum! I bet this would be so good with crab! I hope you love this recipe!
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 ????
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!
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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 !!!!
Hi Laura, we have this note in the recipe “a non-stick pan works best to keep the patties from falling apart while cooking.”
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.
Thank you so much for sharing that with me, Denise! I’m so glad these were a hit!
Has anyone made these and frozen then just reheated. Trying to do some appys ahead if time for Christmas. Please let me know thanks
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!
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?
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.
Thank you so much for sharing that with me.
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?
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!
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
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.
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 😉
You’re welcome! I’m so happy you enjoyed it, Sam!
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!!
Thanks for sharing that with us, Rachael. It is awesome to hear that your husband loved it so much!
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
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!
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
Hi Susan, that’s right, you can’t taste the flour. I hope you love this recipe!
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.
Yum! THat’s so great! I’m happy you enjoyed this recipe, Gail!
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!!!
I’m so glad this was a hit, CJ!! That’s so great!
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
Thank you so much! I hope you’ll love all the recipes that you will try.
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!
Thank you for the wonderful review!
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.
The sauce is a must-have! I’m so glad you enjoyed this recipe, Tammy!
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.
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.
Excellent and easy. 💖
I’m so glad you enjoyed it!
OMG I made these for dinner with a salad they were so go. Thanks so much for sharing your recipe.
I’m so happy to hear that! Thank you for sharing your great review, Amanda!
Made this recipe using 1 lb of salmon cutlets, pulsed in food processor. They were amazing!!!
I’m so glad you enjoyed it!
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!
“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!”
Also I am kidding! Just my pet peeve when folks start substituting ingredients on an already perfect recipe!
Can you use almond flour or coconut flour instead of the all purpose flour?
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!
DELICIOUS! We could not get enough of these! Thanks for sharing.
Thanks for your great review, Danielle!
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.
You’re welcome, Caryl. Happy to hear that you enjoyed it! I hope you’ll love every recipe that you will try.
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!!
You’re very welcome, Alicia. I’m just glad that you enjoyed this recipe for dinner. Thanks for your great review and feedback!
These cakes were really good and were easy to make. I saved time by using my food processor. I will be making them again.
I’m so happy to hear that! Thank you for sharing your great review.
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!
I hope you love this recipe!! If you’re unsure, you can always check the shrimp with a thermometer.
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.
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!
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.
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”.
Refrigerate the mix for about 30 min before frying. The mix needs to firm up to help it all stick together.
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!
We love it with parsley but feel free to omit it or use basil, or coriander if she likes it better.
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.
Sounds good! I’m glad you enjoyed it and yes, feel free to adjust the ingredients according to your personal preference. Thanks for sharing!
This is truly a family favorite. My 4 year old granddaughter has requested them for her 5th birthday dinner!! I highly recommend this recipe.
Aww, that’s the best! That is the best when kids love what we make. That’s so great!
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
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.
Hi Natasha!
Could I make these in the air fryer?! If so, how long would you suggest?
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.
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!
I’m so happy you both enjoyed this recipe, Tanya! That’s so great!
Did you add Pablo to the mixture or did you coat them with Pablo before frying?
Hi Tanya, how much Panko did you add to how much of the recipe?
Hi Tanya,
How much Panko did you add to how much of the recipe?
Such a simple recipe, and it’s just delicious! This is one of those keepers. Thank you so much Natasha!
You’re welcome, Ed! I’m glad you enjoyed this recipe!
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!!!!
Thanks for your tip and for giving this recipe a great review. We appreciate it, Nancy!
I made these today and they were delicious! The recipe is not complicated, but the final result is gourmet!
Love it! Thank you for your awesome review, Sheri.
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.
Sounds perfect! Thank you so much for sharing your good comments with us.
Hi Natasha, can I use gram flour instead of all purpose flour pls?
Hi Akila, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
I love your recipes on the Shrimps cake with lemon Aioli can you freeze them ? And can you buy the wild caught Shrimps freeze?
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!
This is a favorite recipe in my household, so crispy and delicious. Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Cant wait to make it,thank you!😋
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
Hello Hilary, thanks for sharing some tips with us. I should also try that next time! We appreciate it.
I have made these a few times, my boyfriend and I just love them.
I’m so happy you both enjoyed that. Thank you for sharing that with us!
Easy to make!!
Absolutely delish!!
I’m so glad you enjoyed it, Laura!
Have made these twice recently and a BIG hit. Use them as appetizers but definitely could be a meal. LOVE them!!
Perfect! Thank you for sharing your good feedback with us, Barbara. We appreciate it!
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.
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.
Very yummy. I added small diced jalapeno. And the aioli was perfect with it.
I’m so glad you enjoyed it!
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.
Hello Kim, I can understand the excitement! I’m glad you loved the recipe, I hope this becomes a family favorite for you.
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!
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.
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!!!
Sounds awesome! Thanks for your great feedback, we appreciate it Janet!
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!
That’s so great! It sounds like you have a new favorite!
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
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!
Is it possible to use cooked frozen shrimp instead of raw
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.
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!
Yay, love it! Thanks for your awesome review, Debbie!
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!
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.
Can’t wait to try them, they sound delicious!
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!!!
So fantastic! Thanks for sharing that with us, glad you enjoyed it!
Can I use crab meat instead of shrimp?
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!
My kids totally loved this!!! Had to make it 2x in one week. This is a must try if you love shrimp.
Thank you so much for your awesome review, Asia. I hope you and your family will love every recipe that you will try!
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!
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.
This was an amazing recipe! The whole family loved it. The lemon aioli was such a great addition. Thank you for sharing!
You’re welcome, Shay! I’m so glad you enjoyed that!
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!!!
Wow, what great feedback! Thank you so much for sharing the awesome comments with us. I’m so glad you all enjoyed it!
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.
Thank you for this lovely comment and great feedback Ralph!
Texture was good as well as the aioli. I think this needs more flavor in the cakes. Overall impression is it’s a good foundation recipe to build on. I am thinking parmesan instead of mozzarella or at least a 50/50 blend, also old bay or lemon pepper seasoning in addition to some of the salt and pepper.
Thank you so much for sharing that with me, James!
I made this to day and added about 1/2 to 1 tsp old bay seasoning. This was a WONDERFUL receipt and so easy!
I am so glad you loved it, Joanne! Thanks for trying out this recipe.
Hi Can I use any cheese with this recipe? Thanks!
Hi Terri, we love it with mozzarella cheese but others shared that they used another type of cheese and they loved it too.
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!
Thank you for your tips and suggestions, it’s very helpful information!
Can you make the shrimp mixture ahead of time? And for how long?
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!
Made these for dinner tonight and they were great! Paired with the sauce it made them fabulous! Truly a KEEPER. Thanks so much.
So great to hear that you enjoyed yur dinner. Thanks for giving this recipe a try, Sharon!
Can i replace the flour with Almond Flour to make it more Keto-e?
And … do they freeze well?
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!
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
Carbalose works just like regular flour and only has 19 carbs per cup
Hi Natasha, can I omit egg in the recipe?
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.
You can do it without the yolk but you need the white.
Forgot to mention the ice cream scoop is a game changer. Works perfect
Isn’t it the best! We use it each time!
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
Isn’t it the best! Thank you for sharing that great review!
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?
Hi Pat, my best advice is to use a good non-stick pan which will make flipping much easier.
Thanks Natasha! I’m serious…try with the gruyere and dijon. It elevates an already spectacular recipe to another realm!
Thank you so much Pat! I will do that!
Great recipe, but aioli try roasting the garlic a nice smooth taste and not bitter.
Thank you for that wonderful tip! I’ll have to try that!
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.
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.
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!
I tried this recipe tonight. It is definitely a keeper. The family loved it.
I’m so happy you enjoyed that. Thank you for sharing that with us!