Shrimp Cakes with Lemon Aioli Recipe

Introduction

Savor the crispy, flavorful delight of homemade shrimp cakes paired with a tangy lemon aioli. This recipe balances tender shrimp with zesty lemon and herbs, perfect for a quick appetizer or a light meal.

Ingredients

• 1 lb shrimp (peeled, deveined, and roughly chopped)
• 1/2 cup breadcrumbs (preferably panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)
• For the Lemon Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Instructions

1. Step 1: Roughly chop the shrimp into bite-sized pieces to retain texture in the cakes.
2. Step 2: In a large bowl, mix the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper gently until combined without overmixing.
3. Step 3: Divide the mixture into 4 equal portions and shape each into a round patty about 1 inch thick.
4. Step 4: Heat olive oil in a large skillet over medium heat. Add the shrimp cakes once the oil is hot.
5. Step 5: Cook for 3-4 minutes per side until golden brown and crispy, flipping carefully to keep the patties intact.
6. Step 6: Transfer cooked shrimp cakes to a paper towel-lined plate to drain excess oil and keep warm.
7. Step 7: For the lemon aioli, combine mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Stir until smooth and season with salt and pepper to taste.

Tips & Variations

• Use panko breadcrumbs for a lighter, crispier texture in the shrimp cakes.
• Add a dash of hot sauce or cayenne pepper to the aioli for a spicy kick.
• Substitute Old Bay seasoning with smoked paprika and a pinch of cayenne if preferred.
• Serve shrimp cakes with a fresh green salad or on a toasted bun as a sandwich.

Storage

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain crispiness. The lemon aioli can be refrigerated separately for up to 3 days; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to fully thaw and pat the shrimp dry before chopping to avoid excess moisture, which can affect the texture of the cakes.

Can I bake the shrimp cakes instead of frying?

Absolutely. Preheat your oven to 375°F (190°C), place the cakes on a baking sheet lined with parchment, and bake for about 15-20 minutes, flipping halfway through, until golden and cooked through.

Shrimp Cakes with Lemon Aioli Recipe

Print Recipe

★★★★★

5 from 139 reviews

Deliciously crispy shrimp cakes are flavored with fresh herbs, lemon zest, and a hint of Old Bay seasoning, pan-fried to golden perfection and served with a zesty homemade lemon aioli. This easy-to-make recipe offers a perfect appetizer or light meal that’s bursting with fresh seafood flavor and tangy citrus notes.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 shrimp cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp Cakes:

• 1 lb shrimp (peeled, deveined, and roughly chopped)
• 1/2 cup breadcrumbs (preferably panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Instructions

1. Prepare the Shrimp: Roughly chop the shrimp into small, bite-sized pieces to maintain good texture in the cakes.
2. Combine Ingredients: In a large bowl, gently mix chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper until all ingredients are well incorporated without overmixing.
3. Form the Cakes: Divide the mixture into 4 equal portions and shape each into a round patty approximately 1 inch thick.
4. Heat the Oil: Warm the olive oil in a large skillet over medium heat until hot and ready for frying.
5. Fry the Cakes: Carefully add the shrimp cakes to the skillet and cook for 3-4 minutes on each side or until they turn golden brown and crispy. Flip gently to keep the cakes intact.
6. Drain and Keep Warm: Transfer cooked shrimp cakes to a paper towel-lined plate to absorb excess oil and keep them warm.
7. Prepare the Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic until smooth and combined.
8. Season to Taste: Adjust salt and pepper and add more lemon juice or zest if stronger citrus flavor is desired.

Notes

• Panko breadcrumbs are preferred for extra crispiness, but regular breadcrumbs can be used.
• Be careful not to overmix the shrimp cake mixture to avoid dense cakes.
• If desired, serve with a fresh salad or in a sandwich for a more substantial meal.
• Old Bay seasoning can be substituted with your favorite seafood seasoning if unavailable.
• Leftover shrimp cakes can be refrigerated and reheated gently in a skillet to retain crispiness.

Keywords: shrimp cakes, seafood appetizer, lemon aioli, fried shrimp patties, easy seafood recipe, quick appetizer