Description
Golden, crispy shrimp cakes paired with a zesty lemon aioli, perfect for appetizers, light lunches, or a flavorful seafood dinner. Simple to prep, packed with herbs and citrus, and easy to make ahead or freeze.
Ingredients
½ lb raw shrimp, peeled and deveined
⅓ cup breadcrumbs (Panko or regular)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 large egg
2 green onions, finely chopped
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil or butter (for frying)
½ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1 tablespoon fresh herbs (chives or dill), chopped
Pinch of salt
Instructions
1. Roughly chop shrimp or pulse in a food processor until coarsely chopped.
2. In a large bowl, mix shrimp, breadcrumbs, egg, mayo, Dijon, green onions, garlic, parsley, lemon zest, salt, and pepper.
3. Form into 2-inch patties and refrigerate for 15–20 minutes.
4. Heat olive oil or butter in a non-stick skillet over medium heat. Cook patties 3–4 minutes per side until golden.
5. Meanwhile, whisk together all aioli ingredients until smooth.
6. Serve shrimp cakes warm with a spoonful of lemon aioli and garnish with fresh herbs.
Notes
Chill the cakes before frying to help them stay intact and hold their shape.
Don’t overprocess the shrimp—it should have texture, not a paste.
For the best flavor, use freshly squeezed lemon juice and zest.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp cake
- Calories: 110
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg
Keywords: shrimp cakes, seafood appetizer, lemon aioli