Shrimp Cakes with Lemon Aioli 

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Total Time: 25 minutes 

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

Skill Level: Easy

Cost to Make: $12-$15

Keyword: Shrimp Cakes

Calories: 258 kcal

Servings: 6 people (2 fritters per serving)



For the Shrimp Cakes/ Fritters:

  • 1 lb large raw shrimppeeled 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 


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.