Shrimp Cakes with Lemon Aioli

Golden, crispy shrimp cakes packed with flavor and paired with a zesty homemade lemon aioli. These make a perfect light main dish or appetizer for any occasion — quick to prepare and always a crowd-pleaser.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Appetizer / Main Dish

Ingredients

For the Shrimp Cakes

• 1 lb shrimp, peeled, deveined, and roughly chopped
• 1/2 cup breadcrumbs (preferably panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon Old Bay seasoning (or preferred seafood seasoning)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)

For the Lemon Aioli

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic, minced
• Salt and pepper, to taste

Instructions

Make the Shrimp Cakes

1. Prepare the Shrimp:
   Roughly chop the shrimp into bite-sized pieces. Avoid mincing them completely — some texture helps create a better shrimp cake.
2. Mix the Ingredients:
   In a large bowl, combine chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper. Stir gently until evenly mixed.
3. Form the Patties:
   Divide the mixture into 4 equal portions and shape them into round patties about 1 inch thick. Chill for 10–15 minutes if they feel too soft to handle.

Cook the Shrimp Cakes

4. Heat the Oil:
   In a large skillet over medium heat, add olive oil and heat until shimmering.
5. Fry the Cakes:
   Gently place the shrimp cakes in the skillet and cook for 3–4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan.
6. Drain:
   Transfer to a paper towel-lined plate to remove excess oil. Keep warm while preparing the aioli.

Make the Lemon Aioli

7. Whisk the Aioli:
   In a small bowl, combine mayonnaise, lemon juice, lemon zest, and minced garlic. Stir until smooth.
8. Season:
   Add salt and pepper to taste. Adjust lemon juice or zest to your preference.

Notes

• Chopping Shrimp: Leave the shrimp slightly chunky for the best texture. Over-processing can lead to dense, rubbery cakes.
• Breadcrumb Options: Panko breadcrumbs yield the crispiest result, but regular breadcrumbs or crushed saltine crackers also work well.
• Make Ahead: You can form the shrimp cakes up to a day in advance and refrigerate them, covered. Let them come to room temperature before frying.
• Freezing: Raw shrimp cakes can be frozen. Freeze on a baking sheet until solid, then store in a zip-top bag. Cook from frozen, adding an extra 2–3 minutes per side.
• Cooking Alternative: These can be baked in a preheated 400°F (200°C) oven for 12–15 minutes, flipping halfway, or cooked in an air fryer for a healthier alternative.
• Lemon Aioli Shortcut: In a pinch, mix mayonnaise with bottled lemon juice and garlic powder for a quick aioli.
• Serving Size: Makes 4 larger cakes, but you can also shape them into 8–10 smaller cakes for appetizers or sliders.

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