If you love seafood but want something a bit different from the usual, these crispy shrimp cakes with lemon aioli will quickly become your new go-to! Imagine tender shrimp packed into golden, crunchy patties, bursting with fresh herbs and bright seasonings, paired with a creamy, tangy lemon aioli that brings the whole dish alive. Whether you’re looking for a quick appetizer, a light lunch, or a flavorful dinner, this recipe is a winner — and it’s surprisingly easy to make!
Why You’ll Adore These Shrimp Cakes
What I absolutely love about these shrimp cakes is how effortlessly they come together using simple, fresh ingredients. The shrimp stay tender inside while the outside crisps up perfectly, creating that irresistible contrast. The lemon aioli adds a zingy, citrusy freshness that balances the savory cakes, making every bite pop. Plus, they’re so versatile — great for family dinners, casual get-togethers, or even packed for lunch.
If you’re new to cooking shrimp cakes, don’t worry! You’ll find plenty of handy tips along the way to make sure yours come out perfect every time. This recipe also lends itself well to some fun variations, so feel free to get creative once you master the basics.
Ingredients
Here’s what you’ll need to whip up these shrimp cakes and the lemon aioli dipping sauce:
- 1 lb raw shrimp, peeled and deveined (medium to large works best)
- 1/2 cup panko breadcrumbs (for extra crunch)
- 1 large egg
- 1/4 cup mayonnaise (adds richness and moisture)
- 1 tbsp Dijon mustard (gives a gentle tang)
- 2 green onions, finely chopped (for freshness)
- 2 tbsp fresh parsley, chopped (herbaceous flavor boost)
- 1 clove garlic, minced (adds subtle depth)
- 1 tbsp lemon zest (for that bright citrus aroma)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, minced or grated
- Salt and pepper to taste
- Optional: a dash of hot sauce if you like a little heat
Pro Tip: Using panko breadcrumbs here is key — they give the shrimp cakes a wonderfully light and crispy exterior compared to regular breadcrumbs.
Instructions
Prep the Shrimp: Start by roughly chopping half of your shrimp into small pieces. For the other half, pulse it briefly in a food processor until finely minced — just be careful not to over-process; you want texture, not shrimp paste. This mix of chopped and minced shrimp creates the perfect consistency for tender, flavorful cakes.
Mix It All Together: In a large bowl, combine your chopped shrimp, minced shrimp, panko, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, lemon zest, salt, and pepper. Mix gently until everything is just combined — don’t overmix, or the cakes might get tough.
Shape the Patties: Form the mixture into about eight small patties. Here’s a little trick: try to keep them uniform in size so they cook evenly. Pop the patties in the fridge for 15 to 30 minutes — this step really helps them hold their shape when cooking.
Cook to Crispy Perfection: Heat the olive oil in a skillet over medium heat. Fry the shrimp cakes in batches, about 3-4 minutes per side, until they’re golden brown and cooked through. You’ll know they’re done when the outside is crisp and the shrimp inside is opaque and tender.
Make the Lemon Aioli: While the cakes are cooking, whisk together the mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl. If you want a little kick, add a dash of hot sauce. This aioli is bright and creamy — the perfect complement to the crispy shrimp cakes.
Serving Suggestions
Serve your shrimp cakes warm with a generous dollop of lemon aioli on the side or drizzled on top. They pair beautifully with a fresh green salad tossed in a light vinaigrette or some crunchy coleslaw to add a refreshing crunch. For a heartier meal, roasted vegetables or a side of seasoned rice work wonderfully.
These shrimp cakes are also fantastic in slider buns or wrapped up in soft tortillas with a handful of greens for an easy, satisfying lunch or dinner.
Tips and Tricks for Perfect Shrimp Cakes
- Chilling the patties before cooking is a game-changer. It helps the cakes stay together and prevents them from falling apart in the pan.
- Use fresh lemon zest and juice for the aioli. Bottled lemon juice won’t give you the same vibrant flavor.
- Don’t over-process the shrimp in the food processor. You want some texture so your cakes aren’t mushy.
- Adjust seasonings to your taste. Feel free to add a pinch of cayenne or red pepper flakes for a spicy twist.
- If you want to save time, the lemon aioli can be made a day ahead and refrigerated — just give it a quick stir before serving.
Variations to Try
- Spicy Shrimp Cakes: Mix in some finely chopped jalapeños or a sprinkle of chili flakes.
- Gluten-Free: Swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed rice crackers.
- Shrimp & Corn Cakes: Add a handful of fresh or frozen corn kernels for a sweet pop of flavor and texture.
- Baked Version: For a lighter take, bake the patties at 400°F for 15–18 minutes, flipping once halfway through.
Storage and Reheating
Got leftovers? No problem! Store your cooked shrimp cakes in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over medium heat or pop them in a 350°F oven until heated through (about 10 minutes). Keep the lemon aioli separate and refrigerated for up to 5 days—just stir before serving.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Just make sure to thaw it fully and pat dry to avoid excess moisture in the mix.
Can I make the cakes ahead?
Yes, shape the patties and refrigerate them for up to 24 hours before cooking.
How do I keep the cakes from falling apart?
Chilling helps a lot. Also, don’t overmix the shrimp mixture, and make sure you use enough binder ingredients like egg and mayonnaise.
Can I bake instead of fry?
Yes! Baking gives you a lighter shrimp cake with less oil—just bake at 400°F for 15-18 minutes, flipping once.
Final Thoughts
These shrimp cakes with lemon aioli are pure joy on a plate — crunchy, tender, zesty, and full of fresh flavors that make every bite special. Once you try them, I promise you’ll want to make them again and again. Whether for a casual weeknight dinner or your next party spread, they deliver deliciousness with a coastal flair that’s sure to impress. So grab your shrimp and get cooking — you’ll love how easy and rewarding this recipe is!
Shrimp Cakes with Lemon Aioli
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- 1/2 cup mayonnaise (for aioli)
- 1 tbsp lemon juice (for aioli)
- 1 tsp lemon zest (for aioli)
- 1 clove garlic, minced (for aioli)
- to taste salt and pepper (for aioli)
- optional dash of hot sauce (for aioli)
Instructions
- Roughly chop half of the shrimp. Pulse the other half in a food processor until finely minced.
- In a large bowl, combine chopped and minced shrimp, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, lemon zest, salt, and black pepper. Mix until just combined.
- Form the mixture into about 8 small patties and refrigerate for 15–30 minutes to help them hold their shape.
- Heat olive oil in a skillet over medium heat. Cook shrimp cakes in batches for 3–4 minutes per side until golden brown and cooked through.
- Meanwhile, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, pepper, and optional hot sauce in a small bowl to make the lemon aioli.
- Serve shrimp cakes warm with lemon aioli on the side or drizzled on top.
