These Shrimp Cakes with Lemon Aioli are the perfect combination of crispy, golden edges and tender, flavorful centers. Made with juicy shrimp, fresh herbs, and savory seasonings, each bite is light yet satisfying. Paired with a smooth, tangy lemon aioli, these shrimp cakes make an irresistible appetizer, lunch, or light dinner that’s elegant enough for entertaining yet simple enough for a weeknight meal.
Whenever these shrimp cakes are on the menu, I know I need to make a double batch because they disappear almost as quickly as they come out of the skillet. My husband loves the crispy crust and always reaches for an extra spoonful of the lemon aioli to drizzle over the top. Even family gatherings have turned into friendly competitions over who gets the last shrimp cake! They’re one of those recipes that feel a little fancy but are surprisingly easy to prepare, making them a regular favorite in our home.
Why This Shrimp Cakes with Lemon Aioli
These seafood cakes are packed with fresh flavors and a wonderfully crisp texture that makes every bite unforgettable.
- Crispy golden exterior with a tender, juicy shrimp filling.
- Bright homemade lemon aioli adds a fresh, creamy finish.
- Made with simple ingredients that are easy to find.
- Perfect as an appetizer, sandwich filling, or light main course.
- Ready in under an hour for an easy yet impressive meal.
- Great for entertaining, holidays, or casual family dinners.
- Pairs beautifully with fresh salads, roasted vegetables, or rice.
Ingredients
For the Shrimp Cakes
- 680 g (about 1.5 lb) raw shrimp, peeled, deveined, and finely chopped
- 120 g (0.26 lb) panko breadcrumbs
- 60 g (0.13 lb) mayonnaise
- 1 large egg
- 60 g (0.13 lb) finely diced celery
- 50 g (0.11 lb) finely chopped green onions
- 15 g (0.03 lb) chopped fresh parsley
- 10 g (0.02 lb) Dijon mustard
- 10 ml Worcestershire sauce
- 5 g (0.01 lb) garlic powder
- 5 g (0.01 lb) paprika
- 3 g (0.007 lb) salt
- 2 g (0.004 lb) black pepper
- 30 ml vegetable oil, for frying
For the Lemon Aioli
- 120 g (0.26 lb) mayonnaise
- 15 ml fresh lemon juice
- 5 g (0.01 lb) finely grated lemon zest
- 5 g (0.01 lb) minced garlic
- 2 g (0.004 lb) salt
- 1 g (0.002 lb) black pepper
- 5 g (0.01 lb) chopped fresh parsley (optional)
Directions
- Finely chop the shrimp, leaving a little texture rather than turning it into a paste.
- In a large mixing bowl, combine the shrimp with the breadcrumbs, mayonnaise, egg, celery, green onions, parsley, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Mix gently until everything is evenly combined.
- Divide the mixture into eight equal portions and shape each into a firm patty. Refrigerate for 20–30 minutes to help them hold together during cooking.
- Heat the vegetable oil in a large skillet over medium heat.
- Carefully place the shrimp cakes into the hot skillet and cook for 4–5 minutes per side, or until they develop a deep golden crust and the shrimp are fully cooked.
- Transfer the cooked shrimp cakes to a plate lined with paper towels to remove any excess oil.
- While the shrimp cakes cook, prepare the lemon aioli by stirring together the mayonnaise, lemon juice, lemon zest, garlic, salt, black pepper, and parsley until smooth.
- Serve the warm shrimp cakes with the chilled lemon aioli for dipping or spooning over the top. Garnish with extra parsley and fresh lemon wedges if desired.
Notes
- Chop the shrimp by hand for the best texture instead of processing it into a smooth paste.
- Refrigerating the patties before cooking helps prevent them from falling apart.
- For a lighter version, bake the shrimp cakes at 200°C (400°F) for 15–18 minutes, flipping halfway through.
- Add a pinch of cayenne pepper or a dash of hot sauce if you enjoy extra heat.
- Store leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days.
- The lemon aioli can be prepared a day ahead, allowing the flavors to develop even more.
- Serve these shrimp cakes with a fresh green salad, roasted vegetables, coleslaw, or toasted brioche buns for a complete meal.