Shrimp Cakes with Lemon Aioli: A Crispy, Zesty Seafood Delight

There’s something undeniably irresistible about seafood that’s crisp on the outside and tender on the inside. Shrimp Cakes with Lemon Aioli bring that perfect combination to the table in a way that feels both sophisticated and approachable. These golden-brown patties are pan-seared until crispy, bursting with juicy shrimp flavor, and balanced with bright herbs and seasonings. To take them over the top, they’re paired with a creamy, tangy lemon aioli that complements the richness and adds a burst of freshness. Perfect as an appetizer, a light dinner, or even for entertaining, these shrimp cakes are an elegant alternative to crab cakes and just as addictive.

What Are Shrimp Cakes with Lemon Aioli?

Shrimp cakes are seafood patties made from finely chopped shrimp mixed with breadcrumbs, herbs, and seasonings, then pan-fried until golden and crispy. Unlike crab cakes, which are more delicate, shrimp cakes are hearty with a juicy bite thanks to the chunky shrimp pieces. The addition of lemon aioli a garlicky mayonnaise-based sauce brightened with lemon juice and zest creates a creamy, tangy dip that balances the richness of the cakes. Together, they make a flavorful seafood dish that’s light yet satisfying.

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Why You’ll Fall in Love with This Recipe

There are so many reasons this recipe will win your heart. First, it’s versatile: serve as an appetizer, part of a seafood platter, or as a main course with a side salad. Second, it’s quick—ready in under 30 minutes, making it weeknight-friendly. Third, it’s customizable: you can add spices for heat, swap herbs to suit your taste, or make it gluten-free. Fourth, the lemon aioli makes everything taste fresher, zippier, and more gourmet. And finally, it’s a great way to enjoy shrimp in a new form beyond classic shrimp cocktails or scampi.

How Do They Taste?

Shrimp cakes are crispy on the outside, tender and juicy inside, with chunks of shrimp in every bite. They’re savory with a hint of sweetness from the shrimp, herby from parsley, and balanced with a squeeze of lemon. The lemon aioli adds tang, creaminess, and a burst of citrus that cuts through the richness. The combination is addictive, with layers of texture and flavor—crispy, creamy, zesty, and savory all at once.

Health and Ingredient Benefits

Shrimp is a lean source of protein, low in calories, and rich in nutrients like selenium, vitamin B12, and iodine. It’s also high in omega-3 fatty acids that support heart health. Garlic and lemon provide antioxidants and immune-boosting benefits. Olive oil offers healthy fats, while parsley adds freshness and vitamins. Using minimal breadcrumbs keeps the cakes lighter, and the aioli can be made with avocado oil mayonnaise for a healthier twist.

Ingredients You’ll Need

For the shrimp cakes:

• 1 pound raw shrimp peeled, deveined, and finely chopped
• 1/2 cup breadcrumbs or panko
• 1 large egg lightly beaten
• 2 tablespoons mayonnaise
• 1/4 cup red bell pepper finely diced
• 2 tablespoons fresh parsley chopped
• 2 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• Salt and black pepper to taste
• 2 tablespoons olive oil for frying

For the lemon aioli:

• 1/2 cup mayonnaise
• 1 clove garlic minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and black pepper to taste

Tools You’ll Need

• Large skillet or frying pan
• Mixing bowls
• Knife and cutting board
• Measuring cups and spoons
• Spatula for flipping cakes
• Grater for lemon zest

Optional Substitutions and Additions

Use gluten-free breadcrumbs for a gluten-free version. Swap parsley for cilantro or dill for a flavor twist. Add scallions or chives for extra freshness. Mix in Parmesan cheese for a richer taste. Use Greek yogurt instead of mayonnaise in the shrimp cakes for lighter texture. Spice it up with Old Bay seasoning or chili flakes. For the aioli, try lime instead of lemon for a different citrus kick.

How to Make Shrimp Cakes with Lemon Aioli

1. In a bowl, mix together chopped shrimp, breadcrumbs, egg, mayonnaise, bell pepper, parsley, garlic, Dijon mustard, paprika, cayenne, salt, and pepper until combined.
2. Form mixture into small patties about 2–3 inches wide. Place on a plate and chill for 10 minutes to firm up.
3. Heat olive oil in a skillet over medium heat. Cook shrimp cakes for 3–4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
4. For the lemon aioli, whisk together mayonnaise, garlic, lemon juice, lemon zest, salt, and pepper in a small bowl.
5. Serve shrimp cakes warm with lemon aioli on the side and lemon wedges for squeezing.

What to Serve With Shrimp Cakes and Lemon Aioli

Shrimp cakes pair beautifully with light and refreshing sides. Serve with a crisp green salad or coleslaw. Pair with roasted vegetables like asparagus or zucchini. Offer alongside rice pilaf, quinoa, or couscous for a heartier meal. As an appetizer, serve with fresh lemon wedges and extra aioli for dipping. They also make fantastic sliders tucked into buns with lettuce and aioli.

Tips for Success

Chop shrimp into small pieces but not a paste—you want chunks for texture. Chill patties before frying so they hold shape better. Use medium heat to cook; too high will burn the outside before the inside cooks through. Drain on paper towels to keep them crispy. Serve immediately for the best texture.

Common Mistakes to Avoid

Over-processing shrimp into a puree makes cakes dense and rubbery. Skipping the chilling step may cause patties to fall apart while cooking. Overcrowding the pan prevents proper browning. Using too much oil can make cakes greasy. Under-seasoning shrimp cakes results in bland flavor—taste mixture before forming patties and adjust seasoning.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat until warmed through to maintain crispiness. Avoid microwaving, which makes them soggy. You can freeze uncooked patties for up to 2 months; thaw before frying.

Frequently Asked Questions

Can I use cooked shrimp? Raw shrimp works best because it cooks with the cakes and keeps them juicy.
Can I bake them instead of frying? Yes, bake at 400°F for 15–18 minutes, flipping halfway.
Can I use frozen shrimp? Yes, thaw and pat dry before chopping.
Can I make them ahead? Yes, shape patties and refrigerate up to 24 hours before cooking.
What other sauces go well? Tartar sauce, remoulade, or spicy sriracha mayo are great alternatives.

Nutritional Info (approximate per serving, 6 servings)

• Calories: 280
• Protein: 20g
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 1g
• Sugar: 1g
• Sodium: 680mg

Conclusion

Shrimp Cakes with Lemon Aioli are crispy, savory, and zesty, the perfect dish for seafood lovers. They’re quick to make, endlessly versatile, and impressive enough for entertaining while being simple enough for weeknights. The golden seared patties paired with the creamy lemon aioli are a match made in flavor heaven. Whether served as an appetizer, a light main course, or part of a seafood feast, these shrimp cakes will quickly become a favorite recipe to keep on repeat.

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September 4, 2025 by Melissa