Easy Shrimp Cakes with Lemon Aioli Recipe

There’s something undeniably satisfying about shrimp cakes. They’re crispy, savory, slightly sweet from the shrimp, and oh-so-tender on the inside. Top them with a zingy, creamy lemon aioli, and you’ve got yourself a dish worthy of applause — whether you’re cooking for two or a dinner party.

This recipe for Easy Shrimp Cakes with Lemon Aioli strikes the perfect balance between sophisticated and simple. It uses accessible ingredients, comes together in under an hour, and delivers gourmet flavor. The shrimp cakes themselves are loaded with fresh herbs, a touch of spice, and crunchy pan-seared crusts. The lemon aioli is the creamy, citrusy crown that makes every bite pop.

Step-by-Step Instructions

Step 1: Prep the Shrimp

Start with raw shrimp. Pat them dry to remove excess moisture, then chop them finely — either by hand for more texture or in a food processor using pulse mode for a finer mix. You want a balance of textures: some paste-like to bind the cakes, and some small chunks to add bite.

Transfer chopped shrimp to a mixing bowl.

Step 2: Mix the Shrimp Cake Ingredients

To the bowl of shrimp, add:

• Egg

• Mayonnaise

• Dijon mustard

• Old Bay (or your chosen seasoning blend)

• Minced garlic

• Green onions

• Parsley

• Lemon juice

• Salt and pepper

• Optional: red pepper flakes or diced veggies

Stir until everything is evenly combined.

Add the panko breadcrumbs last. Mix gently. The mixture should hold together loosely and be slightly sticky. If it’s too wet, add more panko 1 tbsp at a time. If it’s too dry, add a spoonful of mayo or a splash of lemon juice.

Step 3: Shape the Shrimp Cakes

Use your hands or a scoop to form the mixture into 8–10 small cakes or 4–5 larger patties. About 2–3 inches wide and ½–¾ inch thick works well for even cooking.

Optional: Dredge each cake lightly in extra panko for extra crunch.

Place cakes on a parchment-lined plate or tray and refrigerate for 15–30 minutes. Chilling helps them hold their shape when frying.

Step 4: Make the Lemon Aioli

While the shrimp cakes chill, make the lemon aioli.

In a small bowl, combine:

• Mayonnaise

• Garlic

• Lemon juice

• Lemon zest

• Salt (to taste)

• Optional: Dijon mustard or cayenne

Whisk until smooth. Adjust seasoning to your liking. Cover and refrigerate until ready to serve.

Step 5: Cook the Shrimp Cakes

Heat 2–3 tablespoons of olive oil or butter in a skillet over medium heat.

Add the shrimp cakes in batches, without crowding the pan. Cook for 3–4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C) if using a thermometer.

Drain on paper towels.

Pro tip: Avoid pressing the cakes down while cooking — it squeezes out moisture and can break them apart.

Serving Suggestions

Shrimp cakes are incredibly versatile. Here’s how you can serve them:

As an Appetizer:

• Arrange on a platter with a small bowl of lemon aioli

• Garnish with parsley or lemon wedges

As a Main Dish:

• Plate 2–3 cakes with a side salad (arugula + vinaigrette works beautifully)

• Serve with roasted vegetables or garlic mashed potatoes

• Add a side of rice pilaf or couscous

Shrimp Cake Sliders:

• Serve on mini brioche buns with aioli, lettuce, and pickled onions

Tacos or Bowls:

• Chop up cooked cakes and add to tortillas with slaw and aioli drizzle

• Make a rice bowl with avocado, shrimp cakes, and spicy mayo

Tips for Success

1. Don’t Overprocess the Shrimp
   You want texture! Only pulse a few times if using a processor. If chopping by hand, aim for a rough mince.

2. Chill Before Cooking
   This makes the cakes more cohesive and helps them brown better in the pan.

3. Use the Right Pan
   A heavy-bottomed nonstick or cast-iron skillet distributes heat evenly and helps with a golden crust.

4. Season Generously
   Shrimp is naturally sweet but mild. Don’t be shy with salt, lemon, and seasonings.

5. Test One First
   Fry one small cake and taste it. Adjust seasoning if needed before cooking the rest.

6. Drain on Paper Towels
   This keeps them crispy and prevents sogginess.

Variations and Substitutions

1. Cajun Shrimp Cakes

Add 1 tbsp Cajun seasoning and chopped bell peppers. Serve with remoulade or hot sauce instead of aioli.

2. Thai-Inspired Shrimp Cakes

Add a splash of fish sauce, minced ginger, cilantro, and lime juice. Serve with a sweet chili sauce or spicy peanut dipping sauce.

3. Shrimp & Corn Cakes

Add ½ cup cooked corn kernels for a summer-friendly twist.

4. Gluten-Free Version

Use gluten-free breadcrumbs or almond flour instead of panko. Make sure the mayo and mustard are gluten-free too.

5. No-Mayo Aioli

Substitute Greek yogurt or sour cream if you prefer a lighter aioli. Add a splash of olive oil for creaminess.

Make-Ahead and Storage

To Make Ahead:

• Prepare the shrimp mixture and form the cakes.

• Store uncooked cakes in an airtight container in the fridge for up to 24 hours.

• Aioli can be made up to 2 days ahead.

To Freeze:

• Place raw shrimp cakes on a tray and freeze until solid, then transfer to a freezer-safe bag or container.

• Cook from frozen: Add a couple of minutes per side over medium heat, or thaw in the fridge overnight first.

Leftovers:

• Store cooked cakes in the refrigerator for up to 3 days.

• Reheat in a skillet or air fryer to maintain crispness.

Troubleshooting

Shrimp cakes falling apart

• Mixture too wet: Add more breadcrumbs

• Didn’t chill: Let them set in the fridge before cooking

• Oil too cold: Cakes absorb oil and become soft

• Handled too much during cooking: Flip only once

Too salty

• Use low-sodium seasoning and unsalted shrimp if possible

• Reduce salt in the aioli if both components are seasoned

Dry or rubbery texture

• Overcooked shrimp can get tough

• Cook just until opaque and golden, not longer

FAQs

Can I use cooked shrimp?
It’s best to use raw shrimp so the cakes bind and cook evenly. Cooked shrimp can lead to dry or overcooked results.

Can I bake shrimp cakes instead of frying?
Yes. Brush lightly with oil and bake at 400°F (200°C) for 12–15 minutes, flipping once. They won’t be as crisp as pan-fried, but still delicious.

Can I use a different seafood?
Absolutely. Try chopped scallops, crabmeat, or a mix of white fish and shrimp.

How do I know when they’re done?
They’ll be golden brown, firm to the touch, and the internal temp should be 145°F (63°C).

Final Thoughts

These Easy Shrimp Cakes with Lemon Aioli are a total win — quick to prepare, endlessly customizable, and bursting with flavor. They elevate any meal, turning weeknight dinners into something special without demanding too much time or skill.