These Shrimp Cakes are crispy on the outside, juicy inside, and bursting with cheesy, garlicky flavor.
Paired with a zesty homemade lemon aioli, they make an irresistible appetizer, light lunch, or weeknight dinner.
Whether served with a salad, inside sliders, or as finger food for your next gathering, these fritters will quickly become a favorite!
Why You’ll Love This Recipe
Quick and easy – Ready in under 30 minutes with simple prep.
Irresistibly crispy – A golden crust with juicy, tender shrimp inside.
Crowd-pleasing appetizer – Ideal for parties, potlucks, or tapas night.
Make-ahead friendly – Can be prepped ahead and cooked when needed.
Naturally gluten-free option – Just swap the flour!
What You’ll Need (Ingredient Highlights)
Shrimp – Fresh or thawed, diced into tiny pieces for texture and flavor in every bite.
Mozzarella cheese – Melts into the mixture, making the cakes moist and cheesy.
Egg & mayo – Help bind the mixture together.
Parsley – Adds freshness and color.
Flour – Gives the patties structure and helps them crisp up.
Lemon aioli – A creamy sauce with garlic and citrus to balance the richness.
Pro Tips Before You Start
Use raw shrimp – Cooked shrimp can become rubbery.
Dice shrimp small – About pea-sized to create the perfect texture.
Don’t overcrowd the pan – Leave space between fritters for even browning.
Use an ice cream scoop – For equal portions and even cooking.
Prep aioli first – So the flavors can blend while the shrimp cakes cook.
How to Make Shrimp Cakes with Lemon Aioli
Step 1: Prepare the Shrimp
Rinse and pat the shrimp dry with paper towels.
Chop the shrimp into small, uniform, pea-sized pieces and place them in a large mixing bowl.
Step 2: Make the Batter
To the bowl with shrimp, add shredded mozzarella, egg, mayonnaise, finely chopped parsley, salt, and pepper.
Stir to combine. Sprinkle in the flour and mix until the batter is smooth and evenly blended.
Step 3: Cook the Shrimp Cakes
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Scoop out heaping tablespoons of the mixture (or use a leveled ice cream scoop) and place them into the pan.
Flatten each mound gently to form ½-inch thick patties.
Cook for about 3 minutes per side, or until golden brown and cooked through.
Add more oil as needed for additional batches.
Step 4: Make the Lemon Aioli
While the shrimp cakes cook, prepare the sauce.
In a small bowl, combine mayonnaise, lemon zest, lemon juice, and pressed garlic.
Stir well until smooth. Taste and adjust lemon or salt if desired.
Step 5: Serve and Enjoy
Transfer cooked shrimp cakes to a serving plate and garnish with extra chopped parsley.
Serve warm with a dollop of lemon aioli on the side or drizzled on top.
What to Serve It With
A fresh green salad with citrus vinaigrette
Inside slider buns with arugula and aioli
Over rice or couscous for a light dinner
With roasted veggies or grilled corn
As a party appetizer with cocktail picks
Variations / Substitutions
Add heat – Mix in cayenne pepper or red chili flakes.
Cheese swap – Use cheddar, fontina, or pepper jack for a twist.
Herb twist – Try fresh dill, chives, or cilantro instead of parsley.
Breadcrumb coating – Lightly dredge in breadcrumbs before frying for added crunch.
Make it gluten-free – Use almond flour or a gluten-free all-purpose blend.
Storage & Leftovers
Refrigerator: Store cooled shrimp cakes in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip bag for up to 2 months.
Reheat: Warm in a skillet, toaster oven, or air fryer until heated through.
Avoid microwaving to preserve crispiness.
Aioli storage: Keep in the fridge up to 3 days. Stir before serving.
FAQs
Can I use frozen shrimp?
Yes! Just thaw them completely and pat dry before dicing to avoid excess moisture in the batter.
What’s the best way to reheat shrimp cakes?
Use an air fryer, oven, or pan to bring back the crispy texture.
Avoid microwaving if possible.
Can I bake or air fry them?
Yes, bake at 400°F for 12–15 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.
Can I prep them ahead?
Absolutely. Mix and shape the patties, then cover and refrigerate for up to 1 day before cooking.
Do I have to use mozzarella?
No, any good melting cheese will work, such as Monterey Jack or Gruyère.
Is lemon aioli spicy?
No, it’s zesty and creamy, not spicy.
You can add a pinch of cayenne or sriracha if you want heat.
How many fritters does this recipe make?
It makes approximately 10–12 small fritters, depending on how large you scoop them.
Final Thoughts
These cheesy shrimp cakes are golden, garlicky, and perfect for when you want something special yet easy.
That crisp outer layer and juicy interior pair beautifully with the tangy lemon aioli.
Whether you serve them as a quick appetizer or build them into a main dish, they’ll deliver serious flavor with minimal effort.
Once you try them, you’ll keep this recipe in your rotation all year round!
