Shrimp Cakes with Lemon Aioli

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When I first made these Shrimp Cakes with Lemon Aioli, I wasn’t expecting them to be so addictive. The crispy golden crust, the tender and flavorful shrimp inside, and that creamy lemon aioli with just the right tang—it’s the kind of meal that turns heads at the table and has people asking for seconds before they’ve even finished their first bite.

I love how versatile these shrimp cakes are. They’re fancy enough for dinner guests but easy enough for a weeknight dinner. And if you’re anything like me, you’ll find yourself making extra just to have leftovers the next day. The aioli, bright with lemon and fresh herbs, ties everything together into one irresistible bite.

Why You’ll Love This Shrimp Cakes with Lemon Aioli

This dish hits that perfect balance of comfort and sophistication. You get the rich, satisfying flavor of pan-seared shrimp cakes, but without the heaviness of a fried seafood dish. The lemon aioli adds brightness and depth, cutting through the richness with its citrusy zing. It’s easy to make, incredibly flavorful, and perfect for impressing without the stress.

What Kind of Shrimp Should I Use?

Go for raw, peeled, and deveined shrimp. Fresh or frozen both work well, as long as they’re not pre-cooked. If using frozen, make sure to thaw them completely and pat them dry before chopping. I like to leave some shrimp in slightly larger chunks for a meatier texture in the cakes.

Options for Substitutions

• No shrimp? Try crab meat or chopped scallops.
• No breadcrumbs? Panko, crushed saltines, or even almond flour will do the trick.
• Egg allergy? Use a flax egg or skip the binder and increase the mayo slightly.
• No mayo for the aioli? Greek yogurt makes a great creamy base with a tangy edge.
• Low carb? Swap the breadcrumbs for crushed pork rinds or almond flour.

Ingredients for this Shrimp Cakes with Lemon Aioli

• Shrimp: The star of the dish. Use peeled, deveined raw shrimp. They provide the meaty texture and rich seafood flavor that forms the base of the cakes.
• Breadcrumbs: They bind everything together while adding structure and crunch to the crust. Panko breadcrumbs work best for extra crispiness.
• Egg: Acts as a binder to hold the mixture together so the cakes don’t fall apart while cooking.
• Mayonnaise: Adds creaminess and helps the mixture stay moist inside.
• Fresh parsley: Brings a pop of color and a bright herbaceous note that complements the shrimp.
• Green onions: Mild onion flavor that doesn’t overpower the shrimp. Adds freshness and a light crunch.
• Garlic: A little raw garlic in the mix enhances the savory base of the cakes.
• Lemon zest: Gives a fresh citrus punch that cuts through the richness of the shrimp and mayo.
• Salt and pepper: To balance and season the entire mix.
• Oil for frying: Use a neutral oil like vegetable or canola for searing the cakes until golden.

For the Lemon Aioli:

• Mayonnaise: Creamy base for the aioli.
• Lemon juice: Provides acidity and brightness.
• Lemon zest: Adds a concentrated citrus aroma.
• Garlic: A little raw garlic goes a long way for flavor.
• Fresh herbs (parsley or dill): Add freshness and color.
• Salt and pepper: To taste, for seasoning the sauce.

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Step 1: Prepare the Shrimp

Roughly chop the raw shrimp into small pieces, leaving some slightly larger chunks for texture. You don’t want a puree—just small, bite-sized bits that hold together well.

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Step 2: Mix the Ingredients

In a large bowl, combine the chopped shrimp, breadcrumbs, egg, mayo, parsley, green onions, garlic, lemon zest, salt, and pepper. Mix gently until just combined—avoid overmixing so the cakes stay tender.

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Step 3: Form the Shrimp Cakes

Scoop out portions of the mixture and form into small patties (about 2–3 inches wide). Place them on a plate or tray. You should get 8–10 cakes depending on size.

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Step 4: Chill the Cakes

Refrigerate the cakes for at least 20–30 minutes. This helps them firm up so they don’t fall apart when seared.

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Step 5: Cook the Cakes

Heat oil in a skillet over medium heat. Add the shrimp cakes in batches and cook for 3–4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.

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Step 6: Make the Lemon Aioli

While the cakes chill or cook, whisk together mayo, lemon juice, lemon zest, garlic, chopped herbs, salt, and pepper in a bowl. Chill until ready to serve.

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Step 7: Plate and Garnish

Serve the hot shrimp cakes over a spoonful of lemon aioli, and top with extra chopped herbs or green onions for color and freshness.

How Long to Prepare the Shrimp Cakes with Lemon Aioli

Preparation Time:
Prepping the ingredients—including chopping the shrimp, herbs, and mixing the cake mixture—takes about 20 minutes. If you’re making the lemon aioli from scratch at the same time, add another 5 minutes. Chilling the patties is essential for them to hold together well, so factor in at least 30 minutes of chill time.

Cooking Time:
Each batch of shrimp cakes will take roughly 6–8 minutes to cook, depending on pan size and heat. Overall cooking time is about 15–20 minutes. This means total active kitchen time (excluding chilling) is about 40–45 minutes.

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Tips for Perfect Shrimp Cakes with Lemon Aioli

• Don’t over-process the shrimp; a mix of finely chopped and chunkier pieces gives the best texture.
• Chill the formed patties before frying—this helps them stay together and prevents breaking apart.
• Use a nonstick or well-seasoned cast iron skillet to prevent sticking.
• Cook over medium heat for a golden crust without burning.
• Make the aioli ahead of time—it gets more flavorful as it rests in the fridge.

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Watch Out for These Mistakes While Cooking

• Skipping the chill time: The mixture will fall apart if it’s not firm.
• Overcooking the shrimp cakes: Shrimp can become rubbery if cooked too long. Keep the heat moderate and watch closely.
• Using wet shrimp: Moisture is the enemy of crispiness—pat shrimp dry before chopping.
• Using too much binder: Too much mayo or egg can make the cakes mushy. Stick to the measured amounts.
• Overcrowding the pan: This leads to steaming, not searing. Cook in batches if needed.

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What to Serve With Shrimp Cakes with Lemon Aioli?

1. Crisp Arugula Salad

Tossed with olive oil, lemon juice, and shaved parmesan. The peppery greens cut through the richness.

2. Roasted Potatoes

Crispy, herb-seasoned baby potatoes make a hearty, comforting side.

3. Corn on the Cob

Sweet, juicy, and lightly charred corn brings summery freshness.

4. Grilled Asparagus

A simple side with a touch of char and a squeeze of lemon.

5. Garlic Butter Rice

Fluffy rice with garlic and herbs complements the shrimp without overpowering it.

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Storage Instructions

Refrigeration:
Store cooked shrimp cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet to retain crispiness, or in the oven at 350°F for about 10 minutes.

Freezing:
You can freeze the uncooked shrimp cakes on a baking sheet until solid, then transfer to a freezer bag. Cook straight from frozen, adding a couple of extra minutes per side.

Lemon Aioli:
Keep in a sealed container in the fridge for up to 5 days. Stir before serving.

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Estimated Nutrition (Per Shrimp Cake with Aioli)

• Calories: 180
• Protein: 14g
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 6g
• Fiber: 0.5g
• Sugar: 0.5g
• Sodium: 420mg

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Frequently Asked Questions

How do I prevent the shrimp cakes from falling apart?

Make sure to chill them before cooking and avoid overmixing. The egg and breadcrumbs are key to binding.

Can I use pre-cooked shrimp?

Not recommended. Pre-cooked shrimp will become rubbery and won’t bind as well.

Is there a dairy-free version of the aioli?

Yes, just ensure the mayo you use is dairy-free. Greek yogurt can be subbed but check for dairy content.

Can I bake the shrimp cakes instead of frying?

Yes! Bake at 400°F for 15–18 minutes, flipping halfway through for even browning.

What’s the best way to reheat leftovers?

Use a skillet over medium heat to re-crisp the exterior, or reheat in a 350°F oven.

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Conclusion

Shrimp Cakes with Lemon Aioli are one of those dishes that blend comfort and elegance seamlessly. With juicy, flavorful shrimp and a zesty homemade aioli, they make a satisfying main course or a standout appetizer. Whether you’re making them for a family dinner or a dinner party, they’re bound to become a requested favorite. Quick enough for a weeknight, special enough for company—this is a recipe worth bookmarking.

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