These crispy shrimp cakes are packed with juicy shrimp, melted mozzarella, and fresh parsley for a flavorful coastal-inspired meal. Served with a bright lemon aioli, they’re quick enough for weeknights yet impressive enough for guests.
The golden crust and tender center make every bite satisfying and delicious. They pair perfectly with salads, roasted vegetables, or your favorite dipping sauces.
Why You’ll Love This Recipe
These shrimp cakes are crispy on the outside and tender inside.
The mozzarella adds a creamy texture that pairs perfectly with the shrimp.
The lemon aioli brings fresh citrus flavor and a smooth, garlicky finish.
This recipe comes together quickly with simple ingredients.
What You’ll Need (Ingredient Highlights)
Large raw shrimp create the hearty seafood base for these cakes.
Mozzarella cheese adds richness and helps bind the mixture together.
Mayonnaise keeps the shrimp cakes moist and flavorful.
Fresh parsley adds brightness and color.
Lemon zest and juice give the aioli a fresh, tangy flavor.
Pro Tips Before You Start
Pat the shrimp dry well before chopping to avoid excess moisture.
Dice the shrimp into small, even pieces for the best texture.
Do not overcrowd the pan while cooking or the cakes may not crisp properly.
Flatten the patties slightly for even browning and faster cooking.
How to Make Shrimp Cakes with Lemon Aioli
Step 1 – Prepare the shrimp
Pat the shrimp dry with paper towels, then dice them into small pea-sized pieces.
Step 2 – Mix the shrimp cake batter
In a large bowl, combine shrimp, shredded mozzarella, egg, mayonnaise, parsley, salt, and black pepper. Stir well, then mix in the flour until fully combined.
Step 3 – Heat the skillet
Place a large non-stick skillet over medium heat and add olive oil.
Step 4 – Form the shrimp cakes
Scoop heaping tablespoons of the mixture into the pan and flatten slightly into patties about 1/2-inch thick.
Step 5 – Cook until golden
Cook for about 3 minutes per side, or until golden brown and cooked through.
Step 6 – Make the lemon aioli
In a small bowl, stir together mayonnaise, lemon zest, lemon juice, and minced garlic until smooth.
Step 7 – Serve and enjoy
Serve the warm shrimp cakes with lemon aioli and garnish with extra parsley if desired.
What to Serve Them With
Serve with a crisp green salad for a lighter meal.
Pair with roasted potatoes or fries for a comforting dinner.
Fresh coleslaw or grilled vegetables also work beautifully alongside these shrimp cakes.
Variations / Substitutions
Use gluten-free flour for a gluten-free version.
Swap mozzarella with parmesan or cheddar for a different flavor.
Add chopped green onions or a pinch of cayenne for extra flavor and heat.
Storage & Leftovers
Store leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer to maintain crispiness.
The lemon aioli can be stored separately in the fridge for up to 5 days.
FAQs
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before using.
Can I bake these instead of frying?
Yes, bake at 400°F until golden and cooked through, flipping halfway.
How do I keep the shrimp cakes from falling apart?
Make sure the mixture is well combined and avoid excess moisture in the shrimp.
Can I make the aioli ahead of time?
Yes, the lemon aioli can be prepared a day in advance and refrigerated.
What oil works best for frying?
Light olive oil or another high-heat cooking oil works well.
Can I freeze shrimp cakes?
Yes, freeze cooked shrimp cakes in an airtight container for up to 2 months.
Are these shrimp cakes spicy?
No, they are mild, but you can add cayenne or chili flakes for heat.
What’s the best way to reheat leftovers?
Reheat in a skillet or air fryer for the crispiest texture.
Can I use another seafood instead of shrimp?
Yes, finely chopped crab or salmon can also work well.
How do I know when they’re fully cooked?
The cakes should be golden brown outside and opaque throughout the center.
Final Thoughts
These shrimp cakes with lemon aioli are crispy, flavorful, and incredibly easy to make. The combination of tender shrimp, melted cheese, and bright citrus sauce creates a meal that feels both comforting and fresh.
They’re perfect for appetizers, quick dinners, or casual entertaining. Once you try them, they’re sure to become a regular favorite.
Full Recipe Card
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 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
For the Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove, pressed or finely minced
Instructions
- Pat shrimp dry with paper towels and dice into pea-sized pieces.
- In a large bowl, combine shrimp, mozzarella, egg, mayonnaise, parsley, salt, and pepper. Stir in flour until well combined.
- Heat a large non-stick skillet over medium heat and add olive oil.
- Scoop heaping tablespoons of mixture into the pan and flatten slightly into patties.
- Cook about 3 minutes per side until golden brown and cooked through.
- In a small bowl, combine mayonnaise, lemon zest, lemon juice, and garlic to make the aioli.
- Serve shrimp cakes warm with lemon aioli.
