These shrimp cakes were born from a summer weekend when I needed something quick, special, and undeniably delicious to set beside a chilled glass of white wine. I had a pound of shrimp, a handful of parsley, and just enough mozzarella to attempt a cheesy crust. The first batch disappeared straight from the skillet, and the lemon aioli nearly turned into a dipping free-for-all. I have made them countless times since, from casual backyard nibbles to holiday starters, and they always land on the must-make list. What makes these stand out is their texture: a lacy, golden crust that gives way to a juicy, tender center. The shrimp are chopped into small, pea-sized bits, so you get little pops of sweet, briny flavor in every bite. The lemon aioli cuts through the richness with bright citrus and a whisper of garlic. If you can resist dunking your spoon directly into the sauce, you are stronger than I am. Whether you serve them for a weeknight dinner or pass them around at a party, these shrimp cakes deliver every time.

Ingredients

• Shrimp: Choose large raw shrimp for best texture and flavor. Peel and devein, then pat very dry so the cakes brown nicely. Wild-caught, if available, gives a clean, sweet taste.
• Mozzarella: Low-moisture shredded mozzarella melts into a lacy, golden crust. Pre-shredded works in a pinch, but freshly shredded melts cleaner.
• Egg: Acts as a gentle binder, helping the cakes hold together while staying tender. One large egg is just right for a pound of shrimp.
• Mayonnaise: Adds moisture and a velvety richness without making the mixture heavy. Any good-quality mayo works well.
• Parsley: Fresh parsley brightens each bite with an herbaceous pop. Finely chop so it distributes evenly.
• Flour: A small amount of all-purpose flour provides structure while keeping the cakes light. A gluten-free all-purpose blend also works.
• Seasonings and Oil: Sea salt and black pepper keep flavors focused, while light olive oil ensures quick, even browning without smoking.
• Lemon, Garlic, and Mayo (for Aioli): Fresh lemon zest and juice bring zing, and one clove of garlic adds a gentle kick. Whisked into mayo for a creamy, bright dip.

Instructions

Prep and Chop the Shrimp: Pat shrimp very dry with paper towels to promote browning, then dice into pea-sized pieces. If using a food processor, pulse in short bursts to avoid turning the shrimp into a paste. Small, distinct pieces give the cakes juicy texture and prevent a bouncy, rubbery bite. Mix the Batter: In a large bowl, combine chopped shrimp, shredded mozzarella, egg, mayonnaise, parsley, salt, and pepper. Stir until evenly coated. Sprinkle in the flour and fold gently until the batter looks creamy and cohesive but not stiff. Rest the mixture 2 to 3 minutes so the flour hydrates. Pan-Fry the Cakes: Heat a large non-stick skillet over medium heat. Add 1 tablespoon oil and, using a heaping tablespoon or a level ice cream scoop, portion the batter into the pan. Flatten to about 1/2 inch thick. Cook 3 minutes per side until golden at the edges and cooked through. Repeat with remaining oil and batter, adjusting heat as needed for steady sizzle. Make the Lemon Aioli: In a small bowl, smooth the mayonnaise with a spoon, then stir in lemon zest, lemon juice, and finely minced or pressed garlic. Mix until creamy and balanced. Chill while you finish cooking to let flavors meld. Serve and Garnish: Transfer hot shrimp cakes to a platter, sprinkle with extra chopped parsley, and serve immediately with the lemon aioli for dipping. Add lemon wedges for an extra squeeze at the table.

Storage Tips

Cool the shrimp cakes completely on a wire rack so steam does not soften the crust. Refrigerate in a shallow, airtight container lined with paper towels for up to 3 days. For freezing, place cooked cakes on a parchment-lined sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Reheat refrigerated cakes in a lightly oiled skillet over medium heat for 2 to 3 minutes per side, or in a 375°F oven for 8 to 10 minutes. From frozen, reheat at 375°F for 14 to 16 minutes or in an air fryer at 360°F for 8 to 10 minutes, flipping once. The aioli should be stored in a covered jar in the fridge up to 5 days; do not freeze the aioli.

Ingredient Substitutions

Use a gluten-free all-purpose blend in a 1:1 swap for the flour to make the cakes gluten-free. If you prefer a different cheese, try Monterey Jack or mild cheddar for a similar melt; use the same 4 ounces. For herbs, cilantro or chives can stand in for parsley at equal amounts. Avocado oil or grapeseed oil substitutes well for light olive oil. If you are out of lemon, use 2 tablespoons of lime juice with 1 teaspoon zest for a bright twist. Sensitive to garlic? Reduce to 1/2 clove or use a pinch of garlic powder for gentler flavor. For a lighter dip, whisk half mayo and half plain Greek yogurt.

Serving Suggestions

Serve these shrimp cakes hot with a generous bowl of lemon aioli and extra lemon wedges. For a light main, pair with a crisp green salad, sliced avocado, and cherry tomatoes. As an appetizer spread, add marinated olives, thinly sliced cucumbers, and toasted baguette. For a coastal vibe, present on a wooden board lined with greens and scatter parsley and lemon slices on top. In cooler months, serve alongside a bowl of tomato soup or a simple corn chowder to make the meal cozy and complete.

Cultural Background

Seafood fritters and cakes appear in many coastal cuisines, from Southern hushpuppy-style shrimp bites to Mediterranean cod and shrimp patties and Southeast Asian prawn cakes. The idea is simple and brilliant: stretch seafood with a few pantry staples, fry it quickly, and serve with a bright sauce. This version leans American with a lemon-garlic aioli and a touch of mozzarella for that golden edge. It is a flexible, homey approach that respects the shrimp’s delicate sweetness while celebrating the comfort of a crispy, pan-fried bite.

Seasonal Adaptations

In spring and summer, add minced chives and a touch of lemon zest directly to the batter and serve with a simple arugula salad. During fall, stir in a pinch of smoked paprika and pair with roasted squash or sweet potatoes. For holiday gatherings, make mini bite-sized cakes and offer the aioli in a festive bowl with extra zest curls. In winter, add finely grated Parmesan to the bread for serving and a warm side of sautéed garlicky greens. With seasonal tweaks, these cakes fit any spread.

Meal Prep Tips

Chop the shrimp and mix the batter up to 4 hours ahead; keep covered and chilled. Form the cakes right before cooking so they keep crisp edges. Cooked shrimp cakes can be portioned into meal prep containers with lemon wedges, a small jar of aioli on the side, and a simple salad or slaw. For work lunches, reheat in a dry non-stick skillet or air fryer to bring back the crunch. If you plan to freeze, cook fully first; thaw overnight in the fridge for best texture when reheating.

From casual snacking to party platters, these shrimp cakes deliver big flavor with minimal fuss. I hope they bring the same joy to your table that they bring to mine, complete with that first dunk into bright lemon aioli.