Name: Savory Shrimp Cakes with Lemon Aioli for a Fresh Twist
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb Shrimp, chopped (Use fresh or thawed shrimp); 1 cup Panko Breadcrumbs (Japanese-style for best results); 1/2 cup Mayonnaise (Can substitute with Greek yogurt); 1 large Egg; 1/4 cup Parsley, chopped (Fresh herb); 1 tbsp Dijon Mustard; 1 tbsp Lemon Juice; 1 tbsp Old Bay Seasoning (Essential mixed seasoning); 1 tsp Garlic Powder; 1 tsp Salt; 1 tsp Pepper; 1/4 cup Olive Oil (For frying); 1 tbsp Lemon Zest; 1 clove Minced Garlic (For aioli)

As the vibrant aroma of frying shrimp fills my kitchen, I can hardly contain my excitement. There’s something truly magical about creating Crispy Shrimp Cakes with Zesty Lemon Aioli at home. These delightful morsels are not only easy to whip up and ready in under an hour, but they also give you that satisfying, restaurant-quality experience right in your own dining room. With a crispy exterior and a succulent, flavorful center—thanks to fresh shrimp and a hint of Old Bay seasoning—you’ll find yourself reaching for seconds. Plus, at around 350 calories per serving, these scrumptious seafood cakes make for a guilt-free indulgence. Ready for a seafood adventure that will impress your friends and family? Let’s dive into the recipe!

Why are these shrimp cakes irresistible?

Crispy Delight: The golden-brown exterior creates a satisfying crunch that gives way to a juicy interior bursting with flavor.
Zesty Aioli: The homemade lemon aioli elevates each bite, bringing a fresh brightness that complements the shrimp perfectly.
Quick & Easy: Ready in under an hour, this recipe fits perfectly into busy weeknights or impromptu gatherings.
Light Yet Filling: At around 350 calories per serving, these shrimp cakes are a delightful way to indulge without the guilt, making them a great option for health-conscious eaters.
Versatile Pairings: Serve them alongside a refreshing salad or with a twist like Lemon Honey Glazed chicken for a complete meal that everyone will love!

Shrimp Cakes with Lemon Aioli Ingredients

For the Shrimp Cakes
• Shrimp – Main protein; tender sweetness. Use fresh or thawed shrimp, ensuring they are chopped into small pieces.
• Panko Breadcrumbs – Adds a light, crispy texture to the cakes. Japanese-style breadcrumbs for the best results.
• Mayonnaise – Acts as a binder and adds creaminess. Can substitute with Greek yogurt for a lighter version.
• Egg – Helps the mixture set and maintain shape during cooking.
• Parsley – Fresh herb for added flavor and visual appeal.
• Dijon Mustard – Adds tang and depth; balances the sweetness of shrimp.
• Lemon Juice – Provides freshness and acidity to elevate flavors.
• Old Bay Seasoning – Essential mixed seasoning for classic seafood flavor.
• Garlic Powder – Adds subtle warmth.
• Salt & Pepper – Enhances overall flavor.
• Olive Oil – Used for frying to achieve a golden-brown crust.

For the Lemon Aioli
• Lemon Zest – Intensifies the flavor and aroma of the aioli.
• Minced Garlic (for aioli) – Provides depth of flavor.

Step‑by‑Step Instructions for Shrimp Cakes with Lemon Aioli

Step 1: Prepare the Shrimp
Start by finely chopping your shrimp into small pieces or use a food processor to pulse until you achieve a coarse texture. This will ensure that the shrimp cakes have a tender, mouth-watering bite. Set aside while you gather the remaining ingredients, as this preparation is crucial for the overall flavor of the Shrimp Cakes with Lemon Aioli.

Step 2: Combine Ingredients
In a large mixing bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, chopped parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are evenly blended. This part is essential for creating a cohesive mixture that will hold together beautifully when cooked.

Step 3: Adjust Consistency
If the mixture feels too wet or loose, gradually add more panko breadcrumbs, a tablespoon at a time, to achieve a firm, moldable consistency. This adjustment helps the shrimp cakes maintain their shape during cooking. It’s a good practice to test a small amount by forming a patty to ensure it holds together before proceeding to the next step.

Step 4: Shape Patties
Using your hands, take portions of the mixture and shape them into small patties, about 2-3 inches in diameter. Gently press them to ensure they are compact enough for frying. Once shaped, lay them flat on a plate or cutting board, allowing them to rest briefly while you prepare to cook. You will want the patties to be uniform for even cooking.

Step 5: Heat Oil
In a large skillet, add enough olive oil to generously cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until shimmering, which usually takes about 5 minutes. This step is crucial as the hot oil creates that sought-after crispy crust on the Shrimp Cakes. Ensure your oil is at the right temperature before adding the patties to avoid soggy results.

Step 6: Fry Cakes
Carefully place the shrimp patties into the hot oil, making sure not to overcrowd the pan. Fry the cakes for 3-4 minutes on each side, until they are golden brown and cooked through. Keep an eye on them, as the perfect color and crispiness will indicate they’re ready to flip. Once done, transfer the cooked shrimp cakes to a plate lined with paper towels to drain excess oil.

Step 7: Make Aioli
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until you have a smooth and well-combined aioli. This tangy and zesty blend serves as the perfect accompaniment to your shrimp cakes, enhancing their flavors while adding an extra layer of freshness to the overall dish.

Step 8: Serve
Plate the hot shrimp cakes while they are still warm, arranging them nicely with a generous dollop of lemon aioli on the side. You can also garnish with additional parsley or lemon wedges for a lively touch. This elegant presentation not only enhances the experience of enjoying these Shrimp Cakes with Lemon Aioli but also makes a delightful impression on your guests.

Make Ahead Options

These Crispy Shrimp Cakes with Zesty Lemon Aioli are a fantastic choice for busy cooks looking to simplify mealtime! You can prepare the shrimp cake mixture up to 24 hours in advance. After shaping the patties, cover them tightly and refrigerate to maintain their freshness. For optimal flavor and texture, avoid freezing the cooked cakes; instead, refrigerate cooked cakes in an airtight container for up to 2 days. When ready to serve, simply reheat the shrimp cakes in a skillet over medium heat for a few minutes on each side until warmed through and crispy again. This way, you’ll enjoy delightful, homemade shrimp cakes with minimal effort!

Expert Tips for Shrimp Cakes with Lemon Aioli

Fresh Shrimp: Use fresh or properly thawed shrimp for the best flavor. Frozen shrimp can result in a rubbery texture if not handled correctly.
Panko Preference: Opt for Japanese-style panko breadcrumbs—they provide the light, crispy texture that is vital for shrimp cakes.
Consistency Check: Before frying, ensure the mixture holds together well. Add more panko gradually if the mixture feels too wet to prevent cakes from falling apart.
Oil Temperature: Maintain the oil at the right temperature to create a perfect golden-brown crust. Too hot, and the cakes may burn; too cold, and they will absorb oil.
Proper Frying: Fry in small batches to avoid overcrowding the skillet. This allows for even cooking and crispiness on all sides of the shrimp cakes with lemon aioli.
Serve Immediately: For the best experience, serve the shrimp cakes hot right after cooking. Their texture is crucial, and they’ll be at their peak with the zesty, fresh aioli.

What to Serve with Crispy Shrimp Cakes with Zesty Lemon Aioli

Create a delightful meal that complements your shrimp cakes, filling the table with vibrant flavors and textures.

Refreshing Salad: A crisp garden salad with mixed greens, cherry tomatoes, and a light vinaigrette enhances the dish’s freshness. The salad’s bright flavors complement the richness of the shrimp cakes beautifully.
Creamy Coleslaw: Cool, creamy coleslaw with a hint of tang balances the savory cake’s crunch. Its crunchy texture adds a satisfying contrast that’s perfect for any seafood dish.
Roasted Vegetables: Seasonal roasted veggies, like asparagus or bell peppers, bring depth and extra nutrients to the meal. Their caramelized sweetness pairs wonderfully with the zesty aioli.
Garlic Bread: Crunchy, buttery garlic bread offers a comforting contrast to the delicate shrimp cakes. You can’t go wrong with this beloved classic alongside seafood!
Lemon Herb Quinoa: Light and fluffy quinoa mixed with fresh herbs and lemon juice can make a wholesome, nutty side. It adds a nutritious touch while keeping the meal light and refreshing.
White Wine Spritzer: Refreshing and bubbly, a lemon-infused white wine spritzer beautifully ties the meal together. It’s a fizzy fun complement that echoes the zesty notes in the lemon aioli.

How to Store and Freeze Shrimp Cakes

Refrigerate: Store cooked shrimp cakes in an airtight container in the fridge for up to 2 days to maintain freshness and flavor.

Freezer: For longer storage, freeze uncooked shaped shrimp cakes on a baking sheet for 1 hour, then transfer to a freezer bag. They can be frozen for up to 1 month.

Reheating: To reheat cooked cakes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through, ensuring they remain crispy.

Thawing: When ready to cook from frozen, thaw shrimp cakes overnight in the fridge before frying for best results without compromising texture.

Shrimp Cakes with Lemon Aioli Variations

Feel free to get creative and personalize these delightful shrimp cakes to suit your taste or dietary needs!

Crab Cakes: Swap shrimp for lump crab meat to create a rich, indulgent version that’s equally delicious.
Fish Fillets: Use flaky white fish like cod or tilapia for a different flavor profile and a delightful change of pace.
Herbal Infusion: Incorporate fresh herbs like dill or cilantro for a refreshing twist that brightens the flavor.
Spicy Kick: Add a teaspoon of cayenne pepper or diced jalapeños to the shrimp mixture to bring the heat up a notch.
Creamy Alternative: Replace mayonnaise with Greek yogurt for a lighter, tangy flavor that enhances the aioli.
Vegetarian Version: Choose plant-based shrimp alternatives or mushrooms for a hearty vegetarian option that’s full of flavor.
Zesty Aioli Boost: Mix in capers or chopped green onions into the aioli for an added burst of flavor.
Toast it Up: Serve the cakes on toasted English muffins or buns with a salad on the side for a delicious seafood sandwich.

These variations ensure that no matter your cravings, your shrimp cakes can be the star of any table! Enjoy exploring these twists and consider pairing them with refreshing salads or even a side of Shrimp Pineapple Fried rice for a complete meal experience!

Shrimp Cakes with Lemon Aioli Recipe FAQs

What type of shrimp should I use for the shrimp cakes?
I recommend using fresh or properly thawed shrimp for the best flavor and texture. Frozen shrimp often results in a rubbery consistency, so if you’re using frozen, make sure to thaw them adequately in the refrigerator overnight for even cooking.

How should I store leftover shrimp cakes?
You can refrigerate cooked shrimp cakes in an airtight container for up to 2 days. To keep them tasting fresh, ensure they’ve cooled completely before sealing them to avoid moisture buildup, which can affect texture.

Can I freeze uncooked shrimp cakes?
Absolutely! To freeze uncooked shrimp cakes, place them on a baking sheet in a single layer for about 1 hour to firm up, then transfer them to a freezer bag. They can be kept in the freezer for up to 1 month. When ready to fry, thaw them overnight in the fridge to retain their lovely texture.

What should I do if my shrimp cakes fall apart during frying?
If your shrimp cakes are breaking apart, they might be too wet. I suggest adding a tablespoon of panko breadcrumbs at a time to the mixture until it reaches a firmer consistency. Additionally, ensure you’re not overcrowding the skillet during frying, which can cause the cakes to lose shape.

Are these shrimp cakes suitable for people with allergies?
Keep in mind that this shrimp cakes recipe contains shellfish and may not be suitable for those allergic to seafood. You can make substitutions like using crab or fish instead of shrimp, but be cautious about any additional ingredients that may trigger allergies, such as mustard or mayonnaise.

How do I make the lemon aioli? What are substitutions?
To make the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth. If you’re looking for a lighter option, feel free to substitute mayonnaise with Greek yogurt for a tangy twist. Enjoy it as a lively accompaniment, enhancing the flavors of your shrimp cakes!