Shrimp Cakes with Lemon Aioli Recipe

If you’re searching for a show-stopping appetizer or a bright, satisfying main course, Shrimp Cakes with Lemon Aioli belong on your must-make list! These golden, crispy cakes combine fresh shrimp, aromatic herbs, and a splash of lemon, all paired with the creamiest homemade aioli. Every bite delivers a punch of flavor and satisfying crunch, balanced with the zesty, tangy dip that truly elevates the entire plate. Whether for a casual supper, special brunch, or dinner party, this recipe brings impressive restaurant vibes right into your kitchen.

this Recipe

Ingredients You’ll Need

There’s true beauty in a short ingredient list that offers bold flavors and beautiful colors! Every item in Shrimp Cakes with Lemon Aioli plays a delicious role, making this recipe as simple as it is special.

• Shrimp: Fresh or thawed shrimp bring sweet, briny flavor and a naturally tender texture to the cakes.
• Panko Breadcrumbs: Japanese-style breadcrumbs create that irresistible golden crunch and help the cakes hold together.
• Egg: Adds just enough bind so each shrimp cake is perfectly tender and never crumbly.
• Mayonnaise: Keeps the mixture super moist while letting the shrimp’s flavor shine; also the creamy base for the aioli.
• Dijon Mustard: Just a spoonful adds a gentle heat and sharpness to both the cakes and the aioli.
• Lemon Zest & Juice: This power duo brings so much brightness and tang, making every bite pop with freshness.
• Fresh Parsley: Chopped parsley lends little flecks of green and a garden-fresh finish to the cakes.
• Salt & Pepper: Simple seasonings that ensure every ingredient tastes its best.
• Olive Oil: For pan-frying the cakes to that gorgeous, crisp outer crust.
• Garlic: Gives the lemon aioli rich, savory depth you’ll crave with each dip.

How to Make Shrimp Cakes with Lemon Aioli

Step 1: Prep the Shrimp

Begin by cleaning and peeling your shrimp, then patting them dry with a paper towel. Next, chop the shrimp into small, bite-sized pieces—this ensures they hold together in the cakes and gives you succulent shrimp in every forkful. If you love a heartier texture, keep some pieces larger for contrast.

Step 2: Mix the Shrimp Cake Ingredients

In a large bowl, combine the chopped shrimp, panko, egg, mayonnaise, Dijon mustard, lemon zest, parsley, salt, and pepper. Stir gently with a spatula or your hands, being careful not to overmix. The mixture should be sticky enough to form patties but not too wet.

Step 3: Shape the Cakes

Using your hands, shape the mixture into even-sized cakes—think small patties about 2-3 inches wide. If the mix feels sticky, dampen your palms with a bit of water for easier handling. Arrange the cakes on a parchment-lined tray until you’re ready to cook.

Step 4: Cook Until Crispy and Golden

Heat the olive oil in a large skillet over medium heat. Once shimmering, add the shrimp cakes in batches, being careful not to overcrowd the pan. Cook each side for 3-4 minutes, or until beautifully golden brown and cooked through. Transfer to a paper towel-lined plate while you finish the remaining cakes.

Step 5: Make the Lemon Aioli

While the shrimp cakes rest, stir together mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, salt, and pepper in a small bowl. Taste and adjust the seasonings to your liking—the aioli should taste creamy, tangy, and bursting with lemon flavor. Chill until ready to serve.

How to Serve Shrimp Cakes with Lemon Aioli

Garnishes

The finishing touches are just as important as the main event. Sprinkle your shrimp cakes with additional parsley or fresh chives for color and herbal brightness. Lemon wedges on the side give everyone an extra hit of zesty flavor, while a little paprika or cayenne over the aioli adds an eye-catching pop of color.

Side Dishes

Shrimp Cakes with Lemon Aioli absolutely adore a lightly dressed salad—think peppery arugula, tender butter lettuce, or a simple cucumber ribbon salad. For a heartier meal, serve alongside roasted potatoes or a tangy slaw. Even a bowl of fluffy rice works wonders to soak up any leftover aioli.

Creative Ways to Present

Make your Shrimp Cakes with Lemon Aioli party-perfect by serving mini cakes on cucumber slices or sturdy endive leaves for easy appetizers. Tuck them into slider buns with a slather of aioli for a seafood spin on burgers, or top a grain bowl with a golden cake and a dollop of aioli for an elegant weekday lunch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store cooled shrimp cakes in an airtight container in the refrigerator for up to 2 days. The lemon aioli keeps beautifully in a jar, also up to 2 days—just give it a quick stir before using again so the flavors stay lovely and bright.

Freezing

Shrimp Cakes with Lemon Aioli are freezer-friendly! After frying and cooling the cakes completely, pop them onto a lined baking sheet and freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep for up to 1 month. Freeze the lemon aioli separately if you wish, though it’s best enjoyed fresh for its lively flavor.

Reheating

For the best results, reheat shrimp cakes in a 350°F (175°C) oven or toaster oven until hot and crisp—about 10 minutes from chilled or 15 minutes from frozen. A quick reheat in a skillet with a drop of olive oil also restores their tempting crunch. Avoid microwaving if possible, as it can make the cakes less crisp.

FAQs

Can I use pre-cooked shrimp for Shrimp Cakes with Lemon Aioli?

It’s best to use raw shrimp, as pre-cooked shrimp can become tough during frying. Raw shrimp provide the perfect texture and meld with the other ingredients as the cakes cook, giving you juicy, flavorful results.

How far in advance can I make Shrimp Cakes with Lemon Aioli?

The shrimp cake mixture can be prepped up to a day ahead and kept covered in the refrigerator. Wait to shape and cook the cakes until right before serving for maximum crispiness. The lemon aioli can also be made a day ahead—just keep it chilled.

What can I substitute for panko breadcrumbs?

If you don’t have panko, regular breadcrumbs, crushed saltine crackers, or even finely crushed cornflakes will work. Each substitution offers a slightly different crunch, but all are delicious with shrimp.

How do I prevent the cakes from falling apart?

Be sure to chop the shrimp small enough for the cakes to bind, add the egg as a binder, and don’t overmix. If the mixture feels loose, chill it for 20 minutes before shaping, or add extra breadcrumbs, a tablespoon at a time, until firm enough to hold a patty shape.

Is there a dairy-free version of this recipe?

Absolutely! Just use your favorite dairy-free mayonnaise in both the shrimp cakes and the lemon aioli. Double-check your breadcrumbs as well, and you’ll have a deliciously dairy-free version without any compromise on taste or texture.

Final Thoughts

If you’re ready to shake up your seafood routine, Shrimp Cakes with Lemon Aioli just might become your new favorite treat to share and savor. They’re easy enough for a weeknight but impressive enough for a special celebration. Dive in, give them a try, and watch these bright, golden cakes disappear faster than you can serve them!

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