Why You’ll Love This Recipe

Shrimp Cakes with Lemon Aioli are a savory, crispy, and tender seafood delight, perfect as an appetizer, main dish, or party snack. Made with fresh shrimp, herbs, and a crunchy exterior, they’re paired with a zesty lemon aioli that adds a bright and creamy contrast. These cakes are quick to prepare and packed with flavor, making them a standout choice for any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)eggpanko breadcrumbsmayonnaiseminced garlicgreen onionsdijon mustardlemon juiceparsley (chopped)paprikaolive oilsalt and pepper

For the Lemon Aioli:
mayonnaiselemon zestlemon juicegarlic (minced)salt

directions

Chop shrimp into small pieces or pulse in a food processor until coarsely minced.

In a large bowl, combine the shrimp, egg, panko, mayonnaise, garlic, green onions, mustard, lemon juice, parsley, paprika, salt, and pepper.

Mix well until the ingredients are evenly combined. Form into small patties.

Heat olive oil in a skillet over medium heat. Cook shrimp cakes for 3-4 minutes per side or until golden brown and cooked through.

For the lemon aioli, whisk together mayonnaise, lemon zest, lemon juice, minced garlic, and a pinch of salt in a small bowl until smooth.

Serve the shrimp cakes warm with a generous dollop of lemon aioli on the side or drizzled on top.

Servings and timing

This recipe yields about 10-12 shrimp cakes.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes

Variations

Add a bit of Old Bay seasoning for classic seafood flavor.

Use cilantro instead of parsley for a fresh twist.

Serve with a spicy sriracha aioli instead of lemon for a bolder kick.

Try baking the cakes instead of pan-frying for a lighter option.

storage/reheating

Store leftover shrimp cakes in an airtight container in the fridge for up to 3 days.Reheat in a skillet over medium heat or in a 350°F oven until warmed through.Freeze uncooked patties between parchment layers for up to 1 month; thaw before cooking.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before chopping.

What kind of shrimp is best?

Medium or large shrimp, peeled and deveined, work best for texture and flavor.

Can I make these ahead?

Yes, you can prepare the patties ahead and refrigerate them for up to 24 hours before cooking.

What if I don’t have a food processor?

Chop the shrimp finely with a knife instead.

Can I use breadcrumbs instead of panko?

Yes, but panko gives a better crunch. Regular breadcrumbs can be used in a pinch.

Is the aioli spicy?

No, it’s tangy and garlicky. Add a dash of cayenne if you like heat.

Can I bake the shrimp cakes?

Yes, bake at 400°F for about 12-15 minutes, flipping halfway through.

Are these gluten-free?

Use gluten-free panko and ensure all ingredients are gluten-free to adapt the recipe.

Can I add other seafood?

Yes, mix in crab or scallops for a seafood medley variation.

What can I serve with shrimp cakes?

Serve with a fresh salad, rice, or roasted vegetables for a full meal.

Conclusion

Shrimp Cakes with Lemon Aioli bring together crispy, savory seafood and bright, creamy citrus flavor in every bite. Quick to make and versatile, they’re perfect for weeknight dinners, appetizers, or entertaining. Serve them with your favorite sides or enjoy on their own—they’re sure to impress every time.