Shrimp Cakes with Lemon Aioli

Make crispy, golden shrimp cakes with a zesty lemon aioli using simple ingredients. This easy shrimp fritter recipe is perfect for a quick dinner, appetizer, or meal prep. Packed with fresh shrimp, cheese, and flavorful seasonings, these homemade seafood patties are pan-fried to perfection. Serve them with a creamy lemon-garlic sauce for a restaurant-quality dish at home. Get tips on variations, gluten-free options, and the best ways to cook and store shrimp cakes.

Ingredients

For the Shrimp Cakes:

• 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 for 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 preferred high-heat cooking oil)

For the Lemon Aioli:

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

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Instructions

How to Make Shrimp Cakes:

1. Pat dry the shrimp with paper towels and finely dice them into pea-sized pieces.
2. In a large mixing bowl, combine the chopped shrimp, shredded mozzarella, egg, mayonnaise, parsley, salt, and black pepper. Stir until well incorporated.
3. Add the flour and mix until the batter becomes smooth and well combined.
4. Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil.
5. Scoop the mixture using a heaping tablespoon or a small ice cream scoop and place it into the pan. Flatten each fritter slightly to about 1/2 inch thick.
6. Cook for approximately 3 minutes per side, or until golden brown and cooked through. Repeat with the remaining mixture, adding more oil as needed.

How to Make Lemon Aioli:

1. In a small bowl, whisk the mayonnaise until smooth.
2. Add the lemon zest, lemon juice, and pressed garlic. Stir well until fully combined.
3. Serve alongside the shrimp cakes as a dipping sauce.

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Tips

• For a finer texture, pulse the shrimp in a food processor instead of chopping by hand.
• Avoid overcooking to keep the shrimp cakes tender and juicy.
• Use a cookie scoop for evenly sized fritters.
• Make sure the oil is hot before frying to achieve a crispy exterior.

Variations and Substitutions

• Cheese Swap: Try Parmesan or cheddar instead of mozzarella for a different flavor profile.
• Gluten-Free Option: Use almond flour or a gluten-free blend instead of all-purpose flour.
• Spice it Up: Add a pinch of cayenne or red pepper flakes for a bit of heat.
• Herb Variations: Swap parsley with cilantro, basil, or chives for a different taste.

FAQs

Can I make these shrimp cakes ahead of time?
Yes! Prepare and refrigerate the mixture up to 24 hours in advance. Cook just before serving.

Can I bake these instead of frying?
Yes. Bake at 375°F (190°C) for 12-15 minutes, flipping halfway through.

Can I freeze shrimp cakes?
Absolutely! Cook and cool them completely, then freeze in a single layer before transferring to an airtight container. Reheat in a pan or oven.

Serving Suggestions

• Serve with a side salad or coleslaw for a light meal.
• Pair with rice or roasted vegetables for a more filling dish.
• Use them as a sandwich filling with lettuce and aioli on a brioche bun.

Why You’ll Love This Recipe

• Quick and easy to make with simple ingredients.
• Packed with fresh shrimp flavor and a crispy, cheesy texture.
• The zesty lemon aioli adds the perfect balance of tangy and savory.
• Great as an appetizer, main dish, or snack!