Shrimp Cakes with Lemon Aioli
These golden, cheesy shrimp cakes are crisp on the outside and juicy inside, paired perfectly with a tangy lemon aioli. Quick to prep and pan-fry, they’re a crowd-pleasing appetizer or light dinner ready in under 30 minutes.
Ingredients
For the Shrimp Cakes/Fritters:
- 1 lb large raw shrimp peeled and deveined
- 4 oz mozzarella cheese (1 ½ cups shredded)
- 1 large egg
- 1/4 cup mayonnaise
- 2 Tbsp parsley finely chopped
- 1/2 tsp sea salt or to taste
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp light olive oil
For the Lemon Aioli Sauce:
- 1/2 cup mayonnaise
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 garlic clove pressed
Instructions
- Dice shrimp into small pieces and transfer to a large bowl.
- Add cheese, egg, mayo, parsley, salt, and pepper. Stir to combine.
- Add flour and mix until batter is smooth and sticky.
- Heat oil in a skillet. Scoop and flatten fritters into ½-inch patties.
- Sauté 3 minutes per side or until golden brown and cooked through.
- See full steps with tips & photos → https://mischacrossing.com/shrimp-cakes-with-lemon-aioli/
Notes
- You can use pre-cooked shrimp, but raw shrimp gives better texture.
- For a lighter version, try Greek yogurt in place of some mayo in the aioli.
- Serve over salad greens, with rice, or in sliders for a fun twist.
- Leftovers reheat well in the air fryer or skillet the next day.