Shrimp Cakes with Lemon Aioli

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Golden on the outside, tender and flavorful on the inside, these Shrimp Cakes with Lemon Aioli are a seafood lover’s dream. Crisped to perfection in a skillet and served with a vibrant, herby aioli, this dish brings restaurant-quality flavor right into your home kitchen. Whether you’re looking to impress guests or treat yourself to something special, these shrimp cakes hit every note of savory, zesty, and satisfying.

The creamy lemon aioli pairs beautifully with the crunchy cakes, adding brightness and a touch of elegance. These are ideal for light lunches, impressive appetizers, or even a weeknight dinner when you want something quick but gourmet. Don’t be surprised if they vanish as soon as they hit the table!

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Preparation Phase & Tools to Use

Before diving into cooking, set yourself up for success with the right tools. A food processor makes prepping the shrimp mixture a breeze, giving you perfect consistency without over-blending. A mixing bowl is essential for combining ingredients like herbs, breadcrumbs, and seasoning evenly.

For cooking, a non-stick skillet ensures an even, golden crust while keeping cleanup simple. You’ll also want a microplane or zester to get the most out of your fresh lemon, especially for the aioli. Don’t forget a whisk or immersion blender to whip that lemon aioli into creamy perfection.

Each tool plays a key role—from texture to taste—so having them ready makes the whole process smoother and more enjoyable.

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Ingredients for the Shrimp Cakes with Lemon Aioli

Each ingredient in this recipe has a specific role, adding to the texture, flavor, or structure of the shrimp cakes:

• Raw Shrimp (peeled and deveined): The star of the dish. Fresh or thawed frozen shrimp work great and bring that ocean-fresh flavor.
• Breadcrumbs (Panko or regular): Help bind the cakes together while creating a light texture inside.
• Mayonnaise: Adds moisture and richness to both the cakes and the lemon aioli.
• Dijon Mustard: Gives the cakes a slight tang and depth of flavor.
• Egg: Acts as a binder to hold the mixture together.
• Green Onions: Bring a sharp freshness that balances the richness of the shrimp.
• Garlic: Infuses each bite with aromatic warmth.
• Fresh Parsley: Offers a herbaceous note and a pop of color.
• Lemon (zest and juice): Essential for brightness and used in both the cakes and aioli.
• Olive Oil or Butter (for frying): Ensures crispy, golden edges and adds flavor.
• Salt and Pepper: Basic seasoning that enhances all the other ingredients.

For the Lemon Aioli:

• Mayonnaise: Forms the creamy base.
• Fresh Lemon Juice and Zest: Adds citrusy brightness.
• Garlic (minced or grated): Adds bold flavor.
• Chopped Fresh Herbs (like chives or dill): Provide freshness and elevate the sauce.

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How To Make the Shrimp Cakes with Lemon Aioli

Step 1: Prep the Shrimp

Roughly chop the raw shrimp, or pulse in a food processor just until coarsely chopped. You want small chunks for texture, not a paste.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the chopped shrimp, breadcrumbs, egg, mayo, Dijon mustard, green onions, garlic, parsley, lemon zest, salt, and pepper. Mix gently until everything is well combined.

Step 3: Shape the Cakes

Form the mixture into small patties, about 2 inches wide. Place them on a parchment-lined plate and refrigerate for 15–20 minutes to help them firm up.

Step 4: Cook the Cakes

Heat a non-stick skillet over medium heat with a splash of olive oil or butter. Cook the cakes for about 3–4 minutes on each side, until golden and cooked through. Avoid overcrowding the pan to keep them crisp.

Step 5: Make the Lemon Aioli

While the cakes are cooking, whisk together the mayo, lemon juice, lemon zest, garlic, and chopped herbs until smooth. Taste and adjust with salt or extra lemon if needed.

Step 6: Plate and Serve

Serve the warm shrimp cakes over a generous spoon of lemon aioli. Garnish with more herbs and lemon wedges if desired.

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Best Way to Serve and Store Shrimp Cakes with Lemon Aioli

Shrimp cakes are best served hot, straight from the skillet, with a generous dollop of lemon aioli on top or underneath. They make a stunning appetizer when plated over a bed of arugula or microgreens, or a satisfying main course paired with roasted vegetables or a crisp garden salad. A chilled glass of white wine or citrusy sparkling water complements the flavor beautifully.

If you’re preparing ahead, you can shape the shrimp cakes and refrigerate them (uncooked) for up to 24 hours. Once cooked, they store well in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat to restore that golden crust—the microwave will soften them too much.

For longer storage, freeze the shaped, uncooked cakes on a parchment-lined tray until firm, then transfer to a freezer bag. When ready to cook, thaw in the fridge overnight before pan-frying.

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Frequently Asked Questions

What kind of shrimp should I use?

Use raw shrimp, either fresh or thawed from frozen. Avoid pre-cooked shrimp as they can turn rubbery when cooked again in the cakes.

Can I bake the shrimp cakes instead of frying?

Yes! While pan-frying gives the best golden crust, you can bake them at 400°F (200°C) for 12–15 minutes, flipping halfway. Just lightly brush them with oil to encourage browning.

What can I use instead of mayonnaise?

For a lighter option, you can substitute Greek yogurt in the aioli. In the cakes, mayo helps bind and keep them moist, so if substituting, use a similar creamy base like sour cream.

Can I make them gluten-free?

Absolutely. Use gluten-free breadcrumbs in place of traditional ones, and ensure your Dijon mustard and mayo are labeled gluten-free.

How do I keep the cakes from falling apart?

Chilling the patties before frying is key. It helps them hold shape. Also, make sure the mixture isn’t too wet—adjust with more breadcrumbs if needed.

Can I double the recipe?

Definitely. These shrimp cakes are great for a crowd. Just be sure to cook in batches so they sear properly and don’t steam in the pan.

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Want More Seafood Ideas with a Twist?

If these Shrimp Cakes with Lemon Aioli have your taste buds hooked, you’ll definitely want to try these other crave-worthy seafood creations:

• Baked Crab Legs in Butter Sauce for an indulgent buttery feast.
• Seafood Stuffed Shells packed with creamy, ocean-fresh flavor.
• Creamy Garlic Butter Lobster Tails for an elevated date night at home.
• Creamy Jamaican Shrimp Rasta Pasta if you’re craving bold, Caribbean spice.
• Honey Garlic Shrimp, Sausage & Broccoli for a quick and hearty one-pan meal.

And for more of my daily recipe inspiration, visit me on Pinterest at Life With Olivia.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can come back to it whenever the craving for crispy shrimp cakes strikes.

Tried it out? Let me know how yours turned out in the comments! Did you spice up the aioli or swap in your favorite herbs? Share your twists—I love seeing how you make these recipes your own.

Questions or need help troubleshooting? Don’t hesitate to ask. Let’s make this dish shine in every kitchen!

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