Crispy, golden, and bursting with flavor — these Shrimp Cakes with Lemon Aioli are the kind of dish that turns an ordinary meal into something special. Each bite is a perfect balance of tender shrimp, fresh herbs, and a bright, tangy lemon aioli that makes every flavor pop. Whether you’re hosting a dinner party, preparing a romantic seafood dinner, or looking for a quick and delicious weeknight meal, this recipe has everything you need to impress without the stress.
Let’s dive into this restaurant-worthy recipe that you can easily master at home.
🌟 Why You’ll Love This Recipe
There’s something undeniably comforting about a dish that delivers crunch, creaminess, and flavor all in one bite. These shrimp cakes are everything you want from a seafood recipe — light yet satisfying, simple yet elegant.
Here’s why this recipe will instantly become a favorite:
- Quick and Easy to Make: Ready in under 30 minutes, perfect for busy weeknights or last-minute entertaining.
- Versatile and Customizable: Enjoy them as appetizers, main courses, or sliders — and customize flavors to suit your taste.
- Restaurant-Quality Flavor: The lemon aioli adds a gourmet touch, giving your shrimp cakes a professional finish.
- Family-Friendly: Even picky eaters love these crispy seafood bites.
- Freezer-Friendly: You can make them ahead and store for later, making meal prep effortless.
In short, this recipe brings together convenience, taste, and sophistication — a triple win in any kitchen.
🍤 What Are Shrimp Cakes?
Shrimp cakes are similar to crab cakes but made with finely chopped shrimp instead of crab meat. The shrimp is combined with breadcrumbs, herbs, and seasonings, then shaped into small patties and lightly fried (or baked) until golden brown.
The result is a juicy, flavorful seafood cake that’s crisp on the outside and tender inside. When paired with a lemony aioli dip, the balance of textures and flavors creates pure magic.
🛒 Ingredients You’ll Need
The secret to making perfect shrimp cakes lies in using fresh, quality ingredients. Here’s what you’ll need for both the shrimp cakes and the lemon aioli:
For the Shrimp Cakes:
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs (for that crisp, airy texture)
- 1 egg, lightly beaten
- 1/4 cup mayonnaise (adds moisture and binding)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon Old Bay seasoning (optional but adds seafood depth)
- Salt and pepper, to taste
- 2 tablespoons olive oil, for frying
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, finely minced
- 1 teaspoon Dijon mustard (for tang and balance)
- Salt and pepper, to taste
Garnish (Optional but Recommended):
- Fresh parsley or dill
- Lemon wedges
- Extra lemon zest
🧑🍳 Step-by-Step Instructions
These shrimp cakes come together in a few easy steps. You don’t need fancy tools or culinary training — just a food processor (or sharp knife), a mixing bowl, and a skillet.
🦐 Step 1: Prepare the Shrimp
Start by patting the shrimp dry with a paper towel. Moisture can make the mixture too loose.
Roughly chop the shrimp into small pieces. You can also use a food processor — pulse just a few times until the shrimp is finely chopped but not pureed. You want some texture for that juicy bite.
🍞 Step 2: Mix the Ingredients
In a large bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, green onions, garlic powder, paprika, salt, and pepper.
Mix gently with a spoon or your hands until the ingredients are well distributed. The mixture should hold together but not feel overly wet. If it seems too moist, add a bit more breadcrumbs.
🍔 Step 3: Shape the Cakes
Use your hands or a cookie scoop to form small patties, about 2–3 inches in diameter and ½ inch thick. You should get around 8–10 shrimp cakes.
Place the cakes on a parchment-lined plate and refrigerate them for 10–15 minutes. Chilling helps them firm up and keeps their shape while cooking.
🍳 Step 4: Cook the Shrimp Cakes
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the shrimp cakes into the pan. Avoid overcrowding — cook in batches if needed.
Cook for 3–4 minutes per side, or until golden brown and crispy. Transfer them to a plate lined with paper towels to drain excess oil.
(Tip: If you prefer baking, see the “Baking Option” below.)
🍋 Step 5: Make the Lemon Aioli
In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy.
Taste and adjust the flavor — add more lemon juice for brightness or a pinch more salt for balance.
Refrigerate for at least 10 minutes to let the flavors develop.
🍽️ Step 6: Serve and Enjoy
Serve the shrimp cakes warm with a generous dollop of lemon aioli. Garnish with fresh herbs and lemon wedges for a restaurant-style presentation.
🔄 Baking Option
If you prefer a lighter version:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly coat with non-stick spray.
- Arrange the shrimp cakes and bake for 12–15 minutes, flipping halfway through, until golden and cooked through.
They’ll still be crispy, but without the extra oil.
🌶️ Optional Flavor Variations
One of the best things about this recipe is its flexibility. Here are some creative variations to match your mood or dietary needs:
- Spicy Shrimp Cakes: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce for heat.
- Asian-Inspired: Mix in soy sauce, ginger, and a touch of sesame oil. Serve with sweet chili sauce instead of aioli.
- Herb Lovers: Add dill, basil, or cilantro for a fresh twist.
- Cheesy Shrimp Cakes: Mix in shredded Parmesan or cheddar for extra richness.
- Vegetable Boost: Add finely chopped bell peppers, corn, or spinach for texture and color.
- Gluten-Free: Use gluten-free breadcrumbs or crushed rice crackers instead of panko.
- Air Fryer Version: Air fry at 375°F for 10–12 minutes, flipping once, until golden and crisp.
🧊 Storage and Reheating Tips
- Refrigerate: Store cooked shrimp cakes in an airtight container in the fridge for up to 2 days.
- Freeze: Lay uncooked cakes on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook directly from frozen — just add 1–2 minutes to the cooking time.
- Reheat: Warm leftovers in a skillet for 2–3 minutes per side or in the oven at 350°F (175°C) for about 8 minutes.
(Avoid microwaving — it can make the shrimp rubbery.)
🥗 What to Serve with Shrimp Cakes
Shrimp cakes are versatile and pair beautifully with many sides. Try these ideas:
- Fresh Salads: Arugula salad with vinaigrette or coleslaw.
- Grains: Jasmine rice, quinoa, or couscous.
- Vegetables: Roasted asparagus, grilled corn, or steamed broccoli.
- Sandwiches: Serve in brioche buns with lettuce and aioli for shrimp cake sliders.
- Tacos: Wrap in tortillas with shredded cabbage and lime crema.
🍋 Pro Tips for Perfect Shrimp Cakes
- Don’t Overmix: Keep the texture chunky for juicy, meaty cakes.
- Chill Before Cooking: This prevents crumbling and helps cakes hold shape.
- Use Fresh Lemon: Bottled juice can dull the flavor of the aioli.
- Test One Cake First: Cook one small patty to check seasoning before frying the rest.
- Avoid Overcooking: Shrimp cook quickly — once opaque and pink, they’re done.
- High Heat for Crispiness: Medium-high heat ensures a golden crust without drying.
- Balance the Flavors: The aioli should taste bright, garlicky, and creamy — the perfect contrast to the savory shrimp.
💡 Make-Ahead and Meal Prep Tips
- Prepare the shrimp mixture up to a day in advance and store it covered in the fridge.
- Form patties just before cooking.
- For entertaining, cook the cakes ahead of time and reheat them in the oven before serving.
These steps save time while keeping the cakes fresh and delicious.
❓ FAQs About Shrimp Cakes with Lemon Aioli
1. Can I use cooked shrimp?
It’s best to use raw shrimp for this recipe because it binds better and stays tender. Cooked shrimp can become rubbery when refried.
2. Can I make these ahead of time?
Yes! Form the patties, refrigerate them for up to 24 hours, and fry or bake when ready.
3. How do I make the shrimp cakes gluten-free?
Simply replace the breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.
4. Can I air-fry shrimp cakes?
Absolutely! Spray lightly with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
5. What if my shrimp cakes fall apart?
They may be too wet. Add more breadcrumbs or refrigerate them longer before frying.
6. Can I make this recipe with other seafood?
Yes, crab, scallops, or white fish work well as substitutes.
7. Is the aioli spicy?
Not by default, but you can add a pinch of cayenne, chili flakes, or hot sauce for extra heat.
8. Can I freeze cooked shrimp cakes?
Yes, freeze them in a single layer, then transfer to a sealed bag. Reheat directly in the oven until hot.
9. What kind of shrimp is best?
Medium raw shrimp (31–40 count) are ideal — easy to chop and cook evenly.
10. Can I use Greek yogurt instead of mayonnaise?
Yes! For a lighter aioli, replace half the mayo with Greek yogurt for added protein and tang.
