Shrimp Cakes with Lemon Aioli Recipe

If you’re craving a seafood dish that’s bursting with flavor and has a perfect balance of crispy, tender, and tangy, then you absolutely must try these Shrimp Cakes with Lemon Aioli. They combine juicy, seasoned shrimp packed into golden, crunchy patties paired with a bright, creamy lemon aioli that complements every bite beautifully. These shrimp cakes are incredibly satisfying, making them a brilliant appetizer, snack, or even a main course that feels both special and approachable.

Ingredients You’ll Need

To make these Shrimp Cakes with Lemon Aioli, you’ll only need a handful of simple ingredients that each play a crucial role. Fresh shrimp provides delicate sweetness and meaty texture, while panko breadcrumbs add that irresistible crunch to the cakes. The lemon and garlic in the aioli brighten the dish, making every bite lively and delicious.

• 1 lb shrimp, peeled and deveined: The star of the dish, offering fresh ocean flavor and tender bites.
• 1/2 cup panko breadcrumbs: Adds light, crispy texture to the cakes for the perfect crust.
• 1/4 cup mayonnaise: Keeps the cakes moist and helps bind ingredients together.
• 1 egg: Acts as a binder to hold the shrimp cakes firmly in shape.
• 2 tablespoons fresh parsley, finely chopped: Brings a fresh herbal note and a pop of green color.
• 1 tablespoon Dijon mustard: Adds a subtle tang and depth of flavor to the patties.
• 1 tablespoon lemon juice: Brightens the shrimp mixture with citrus zest.
• 1 teaspoon Old Bay seasoning: Provides classic seasoning that complements seafood perfectly.
• 1/2 teaspoon garlic powder: Enhances savory undertones without overpowering.
• Salt and pepper to taste: Essential for balancing all the flavors.
• 2 tablespoons olive oil (for frying): Creates a beautifully golden, crispy exterior.
• For the Lemon Aioli:
• 1/2 cup mayonnaise: The creamy base that smooths out the aioli.
• 1 tablespoon lemon juice: Adds brightness and acidity to the sauce.
• 1 teaspoon lemon zest: Intensifies the fresh citrus aroma and flavor.
• 1 clove garlic, minced: Gives the aioli a gentle kick without being overpowering.
• Salt and pepper to taste: To finish and balance the aioli elegantly.

How to Make Shrimp Cakes with Lemon Aioli

Step 1: Prep the Shrimp

The key to achieving that perfect texture lies in chopping the shrimp just right. You want the shrimp pieces to be about the size of a pea — so they hold together without turning into a paste. You can either chop them finely by hand or pulse them a few quick times in a food processor. This sets a fantastic foundation for the cakes to be succulent yet firm.

Step 2: Combine the Ingredients

Next, gather everything into one big bowl: chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Stir everything together gently but thoroughly. If it feels too wet to shape, add a pinch more panko breadcrumbs. This mixture should hold together easily but still feel moist and tender inside.

Step 3: Shape Your Shrimp Cakes

Form the mixture into small patties around 2 to 3 inches in diameter. Don’t worry about making them perfectly uniform — rustic shapes only add to their charm. Set them aside on a plate as you get ready to cook.

Step 4: Fry Until Golden

Heat olive oil over medium heat in a sturdy skillet. Once hot, add the shrimp cakes in batches so they don’t overcrowd the pan and steam instead of crisp. Cook each side for about 3 to 4 minutes until gloriously golden and cooked through. Transfer the finished cakes onto paper towels to soak up any excess oil.

Step 5: Whip Up the Lemon Aioli

While your shrimp cakes sizzle, mix mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth and fragrant. This lemon aioli is the ultimate companion, adding cool, creamy brightness that cuts through the crispy richness every time.

How to Serve Shrimp Cakes with Lemon Aioli

Garnishes

Fresh garnishes can elevate these shrimp cakes beautifully. Try a sprinkle of chopped parsley or thinly sliced scallions for color and a mild freshness. A lemon wedge on the side invites an extra squeeze of citrus zing right before eating.

Side Dishes

When serving Shrimp Cakes with Lemon Aioli, think light and vibrant sides. A crisp green salad with a lemon vinaigrette plays wonderfully against the richness of the cakes. Roasted asparagus or sautéed green beans add a fresh, earthy contrast without overwhelming the flavors.

Creative Ways to Present

These cakes are incredibly versatile. Serve them atop a bed of mixed greens for a lighter meal, or place them in slider buns with lettuce and tomato for a fun handheld option. You can also pop them onto skewers with grilled veggies for an eye-catching appetizer at parties.

Make Ahead and Storage

Storing Leftovers

Leftover shrimp cakes store beautifully in an airtight container in the refrigerator for up to 3 days. Keep the lemon aioli separate to preserve its fresh flavor and creamy texture.

Freezing

To enjoy shrimp cakes later, freeze them on a baking sheet first until firm, then transfer to a freezer-safe bag or container. This prevents them from sticking together. Frozen shrimp cakes can keep well for up to 2 months.

Reheating

To reheat without losing crispness, warm the shrimp cakes in a skillet over medium heat or bake them in the oven until heated through and crispy again. Avoid microwaving as it can make the exterior soggy. Serve fresh lemon aioli on the side for added freshness.

FAQs

Can I use frozen shrimp for the shrimp cakes?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry to avoid excess moisture that could make the mixture too wet.

Is there a substitute for panko breadcrumbs?

You can use regular breadcrumbs, crushed crackers, or even crushed cornflakes. Panko is preferred for its light crunch, but alternatives work in a pinch.

Can these shrimp cakes be baked instead of fried?

Yes, you can bake them at 400°F (205°C) for about 12-15 minutes, flipping halfway through. They won’t be as crispy as pan-fried but still delicious and a bit lighter.

How spicy are these shrimp cakes?

The shrimp cakes have a gentle seasoning from Old Bay and garlic powder without heat. You can add a pinch of cayenne pepper or hot sauce to the mixture if you want a spicy kick.

Can I make the lemon aioli without raw garlic?

Definitely! You can substitute garlic powder or roasted garlic for a milder, sweeter flavor if you prefer to avoid raw garlic’s sharpness.

Final Thoughts

There’s something truly special about serving up homemade Shrimp Cakes with Lemon Aioli. Crispy, flavorful patties paired with zesty, creamy sauce never fail to delight. Whether you’re impressing guests or simply treating yourself, this recipe brings warmth to any table with its joyful flavors and effortless elegance. Give it a try—you’re going to love how easy and rewarding it is!

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