Name: Shrimp Cakes with Lemon Aioli
Prep time: 15 min
Cook time: PT-487848H38M56S
Total time: 45 min
Cuisine: American
Ingredients: 1 lb raw shrimp, peeled and deveined, roughly chopped into small pieces; 1/2 cup breadcrumbs (preferably panko for extra crispiness); 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 1 large egg; 2 tablespoons fresh parsley, chopped (or cilantro if preferred); 1 teaspoon Old Bay seasoning (or your favorite seasoning mix); 1/2 teaspoon garlic powder; 1/2 teaspoon lemon zest; Salt and pepper, to taste; 2 tablespoons olive oil (for frying); 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon lemon zest; 1 small garlic clove, minced; Salt and pepper, to taste

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I love making these Shrimp Cakes with Lemon Aioli because they’re a perfect balance of crispy, flavorful shrimp and a zesty, creamy lemon aioli. The shrimp cakes are seasoned with herbs and spices, then pan-fried to golden perfection, and the tangy lemon aioli adds the perfect finishing touch. These are great as an appetizer, light meal, or party snack!

Why I’ll Love This Recipe

What I adore about these shrimp cakes is how versatile and flavorful they are. The shrimp provide a sweet, delicate flavor, while the crispy outer layer gives them a satisfying crunch. The lemon aioli ties everything together with a fresh, creamy citrus kick. They’re easy to make and packed with bold flavors, making them a crowd-pleaser for any occasion.

Ingredients

For the Shrimp Cakes:

1 lb raw shrimp, peeled and deveined (roughly chopped into small pieces)
1/2 cup breadcrumbs (preferably panko for extra crispiness)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 large egg
2 tablespoons fresh parsley, chopped (or cilantro if you prefer)
1 teaspoon Old Bay seasoning (or your favorite seasoning mix)
1/2 teaspoon garlic powder
1/2 teaspoon lemon zest
Salt and pepper, to taste
2 tablespoons olive oil (for frying)

For the Lemon Aioli:

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon lemon zest
1 small garlic clove, minced
Salt and pepper, to taste

Directions

Make the shrimp cakes:
- In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, garlic powder, lemon zest, salt, and pepper. Mix until all the ingredients are well combined.
- Form the mixture into small patties (about 8-10 cakes, depending on size). Gently press each patty to ensure it holds together.
- Refrigerate the shrimp cakes for at least 20-30 minutes to help them firm up and make them easier to cook.
Prepare the lemon aioli:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, salt, and pepper. Taste and adjust seasoning if necessary. You can add more lemon juice for extra tanginess or garlic for more flavor.
Cook the shrimp cakes:
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp cakes in batches (do not overcrowd the pan). Cook the shrimp cakes for 3-4 minutes on each side, or until they are golden brown and crispy on the outside and cooked through.
- Remove the shrimp cakes from the skillet and drain on a paper towel-lined plate.
Serve:
- Serve the shrimp cakes hot with a generous drizzle of the lemon aioli on top or on the side for dipping.
- Garnish with extra chopped parsley or lemon wedges if desired.

Servings and Timing

This recipe makes about 8-10 shrimp cakes. Prep time is around 15 minutes, with a chilling time of 20-30 minutes. Cook time is about 8-10 minutes.

Shrimp Cakes with Lemon Aioli

Variations

I like to change it up by:

Adding diced bell peppers or onions to the shrimp cake mixture for extra flavor and texture.
Using shrimp paste or finely ground shrimp to make a smoother, more refined cake.
Spicing up the aioli by adding a dash of hot sauce or sriracha for a bit of heat.
For a healthier option, baking the shrimp cakes at 375°F (190°C) for about 15-20 minutes until crispy.

Storage / Reheating

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat for a few minutes on each side until warmed through. The lemon aioli can be stored in the fridge for up to 3 days.

FAQs

Can I use cooked shrimp instead of raw?
Yes! If you’re using cooked shrimp, make sure to chop them finely and mix them into the batter gently to avoid overworking the shrimp.
Can I make these shrimp cakes ahead of time?
Yes, you can make the shrimp cakes ahead of time, shape them, and refrigerate them until you’re ready to cook. This helps them hold together better during cooking.
Can I bake these instead of frying?
Yes, you can bake them! Preheat the oven to 375°F (190°C), place the shrimp cakes on a baking sheet lined with parchment paper, and bake for 15-20 minutes or until golden brown.
Is there a way to make this recipe gluten-free?
Yes, you can use gluten-free breadcrumbs or even almond flour in place of regular breadcrumbs to make the recipe gluten-free.

Conclusion

These Shrimp Cakes with Lemon Aioli are a perfect combination of savory, citrusy, and creamy flavors, all wrapped up in a crispy, golden bite. Whether you’re serving them as an appetizer, light meal, or snack, they’re sure to impress with their bright, bold taste. The lemon aioli adds the ideal finishing touch, making this dish absolutely irresistible!