Description
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.
Ingredients
For the Shrimp Cakes
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1 lb shrimp, peeled, deveined, and roughly chopped
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1/2 cup breadcrumbs (preferably panko for extra crispiness)
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1/4 cup mayonnaise
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1 egg
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2 tablespoons fresh parsley, chopped
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1 tablespoon Dijon mustard
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1 tablespoon lemon zest
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1/2 teaspoon Old Bay seasoning (or preferred seafood seasoning)
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Salt and pepper, to taste
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1 tablespoon olive oil (for frying)
For the Lemon Aioli
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1/2 cup mayonnaise
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1 tablespoon fresh lemon juice
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1 teaspoon lemon zest
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1 teaspoon garlic, minced
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Salt and pepper, to taste
Instructions
Make the Shrimp Cakes
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Prepare the Shrimp:
Roughly chop the shrimp into bite-sized pieces. Avoid mincing them completely — some texture helps create a better shrimp cake. -
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. -
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
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Heat the Oil:
In a large skillet over medium heat, add olive oil and heat until shimmering. -
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. -
Drain:
Transfer to a paper towel-lined plate to remove excess oil. Keep warm while preparing the aioli.
Make the Lemon Aioli
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Whisk the Aioli:
In a small bowl, combine mayonnaise, lemon juice, lemon zest, and minced garlic. Stir until smooth. -
Season:
Add salt and pepper to taste. Adjust lemon juice or zest to your preference.
Notes
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Chopping Shrimp: Leave the shrimp slightly chunky for the best texture. Over-processing can lead to dense, rubbery cakes.
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Breadcrumb Options: Panko breadcrumbs yield the crispiest result, but regular breadcrumbs or crushed saltine crackers also work well.
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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.
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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.
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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.
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Lemon Aioli Shortcut: In a pinch, mix mayonnaise with bottled lemon juice and garlic powder for a quick aioli.
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Serving Size: Makes 4 larger cakes, but you can also shape them into 8–10 smaller cakes for appetizers or sliders.