These easy Shrimp Cakes are pan-seared until golden and crisp, bursting with flavor from garlic, lemon and fresh herbs. Also known as Shrimp Cutlets or Shrimp Fritters, they make a delightful appetizer, snack, or light main when paired with a salad. This recipe yields tender, cheesy cakes with a crisp exterior and a tangy mayonnaise-based dipping sauce that complements the shrimp perfectly.
The method is simple and quick: finely chop raw shrimp, season, bind with mozzarella, egg and cornstarch, then pan-fry in a little oil. The mozzarella keeps the interior moist and slightly gooey while cornstarch helps the cakes hold together and form a golden crust. Below are the ingredient list, a clear step-by-step method, and tips for serving, storage, and variations to suit different tastes.
Ingredients
For the Shrimp Cakes
- 500 grams Raw Shrimp, peeled and deveined
- ½ tsp Salt
- 2 Garlic Cloves, pressed or finely minced
- 1 tbsp Lemon Juice
- 1 Red Chilli, finely chopped
- ¼ tsp Black Pepper, freshly cracked
- 1 ½ cups Mozzarella Cheese
- 1 Large Egg
- 1/4 cup Mayonnaise
- 1/4 cup Cornstarch
- 2 tbsp Cilantro, finely chopped
- 4 tbsp Oil, for frying
For the Sauce
- 1/2 cup Mayonnaise
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice
- 1 Garlic Clove, pressed or finely minced
- ½ tsp Mustard
- ⅛ tsp Black Pepper, freshly cracked
- 1 tsp Sugar
Method
- Prepare the shrimp: shell, devein, and pat the shrimp dry with paper towels. Cut them into small pieces and place in a mixing bowl. Season with the salt.
- Add the garlic and lemon: stir in the finely minced garlic and the tablespoon of lemon juice to brighten the flavor.
- Mix in the heat and seasoning: add the finely chopped red chili and freshly cracked black pepper, adjusting the chili amount to your taste.
- Add binders and cheese: fold in the mozzarella cheese, egg, mayonnaise, and cornstarch. These ingredients help bind the mixture and give the cakes a tender texture.
- Fold in herbs and rest: add the chopped cilantro and mix until evenly combined. Cover the bowl and let the mixture rest for 10–15 minutes so the flavors meld and the cornstarch hydrates.
- Heat the pan: warm a skillet over medium heat and add 2 tablespoons of oil. The oil should shimmer but not smoke.
- Form and cook the cakes: using a medium-sized ice cream scoop or a spoon, portion the shrimp mixture into the skillet. Gently press each scoop to flatten slightly into a cake shape.
- Fry until golden: cook the cakes 3–4 minutes per side, or until both sides are golden brown and cooked through. Adjust the heat as needed to avoid burning while ensuring the center cooks.
- Drain and serve: transfer the finished shrimp cakes to a paper towel-lined plate to remove excess oil. Serve warm with a squeeze of lemon and a dollop of the prepared sauce.
- Make the sauce: in a small bowl whisk together the mayonnaise, lemon zest, lemon juice, minced garlic, mustard, freshly cracked black pepper, and sugar. Whisk 1–2 minutes until smooth and slightly thickened. Taste and adjust lemon, mustard or sugar to balance acidity and sweetness.
Serving suggestions: Shrimp Cakes are excellent served as an appetizer with the lemon-mayo sauce, on a bed of mixed greens for a light lunch, or tucked into small buns for handheld sliders. Garnish with additional cilantro, lemon wedges or a sprinkle of chili flakes for extra color and heat.
Storage and make-ahead tips: You can prepare the shrimp mixture up to a day ahead and refrigerate it covered. Form the cakes just before frying for the best texture. Cooked shrimp cakes keep well in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat or in an oven at 180°C (350°F) until warmed through to preserve crispness.
Variations: Swap mozzarella for finely grated cheddar or Monterey Jack for a different flavor profile. For a gluten-free version, use rice flour instead of cornstarch or a light dusting of gluten-free breadcrumbs. To reduce heat, omit the red chili and add a pinch of smoked paprika for warmth without spice.
Tips for success: Make sure the shrimp is well drained and patted dry before chopping to avoid a watery mixture. Don’t overcrowd the pan when frying — cook in batches if needed so each cake browns evenly. If the mixture seems too loose, add a little extra cornstarch or a tablespoon of breadcrumbs to help bind it.