There’s something incredibly comforting about gathering around a table with a platter of homemade shrimp cakes. I first discovered shrimp cakes during a late-summer beach trip, where the scent of salty ocean air mingled with the crackle of seafood sizzling on a grill. It was one of those meals where no one could sit still—the kitchen buzzed with laughter, and plates piled up faster than anyone could keep up.

Shrimp cakes, though simple, carry a certain festive charm. They’re the perfect bridge between casual and elegant. In many coastal towns, shrimp cakes are a treasured tradition, especially in late summer and early fall when shrimp are at their plumpest and sweetest. Families often make large batches for gatherings, setting them out with all kinds of sauces, from classic lemon aioli to spicy remoulades.

This recipe feels like a little celebration, whether you’re sharing them at a backyard get-together or treating yourself on a quiet evening. The crispy, golden edges, the tender shrimp-filled center, and that zingy lemon aioli—it’s pure happiness on a plate. Plus, they come together faster than you might think, making them a secret weapon for any home cook.

Why You’ll Love This Recipe:

• Quick and easy: Minimal prep, maximum flavor.
• Perfect texture: Crispy outside, juicy inside.
• Crowd-pleaser: Great for appetizers, lunches, or light dinners.
• Fresh and zesty: The lemon aioli lifts every bite.
• Customizable: Easy to adjust spice levels or add your favorite herbs.

INGREDIENTS YOU’LL NEED:

For the Shrimp Cakes:

• 1 lb raw shrimp, peeled, deveined, and roughly chopped
• 1/3 cup mayonnaise
• 1 large egg
• 1 cup panko breadcrumbs
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 green onions, thinly sliced
• 2 tablespoons parsley, finely chopped
• 2 tablespoons lemon juice
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil (for frying)

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

HOW TO MAKE SHRIMP CAKES WITH LEMON AIOLI:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the Shrimp Mixture
Start by chopping your shrimp into small pieces—not too fine, you still want some juicy chunks in there. Toss them into a big mixing bowl.

Add in the mayonnaise, egg, panko, paprika, salt, pepper, green onions, parsley, lemon juice, and Dijon mustard. Stir everything together until it’s just combined. Try not to overmix; you want the shrimp to stay tender.

Step 2: Form the Cakes
Using your hands (or a scoop for less mess), form the mixture into small patties, about 2 ½ inches wide. You should get about 8 shrimp cakes. They’ll feel a little delicate, but that’s okay—they’ll firm up once they hit the heat.

Step 3: Cook the Shrimp Cakes
Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, carefully add the shrimp cakes. Cook them for about 3-4 minutes per side until they’re golden brown and cooked through. You might need to do this in batches to avoid overcrowding the pan.

Step 4: Make the Lemon Aioli
While the cakes are sizzling away, whip up the lemon aioli. In a small bowl, stir together the mayonnaise, lemon juice, Dijon mustard, and minced garlic. Season it with a little salt and pepper to taste. It’s bright, creamy, and just the right amount of tangy.

Step 5: Serve and Enjoy
Serve the shrimp cakes hot, with a generous dollop of lemon aioli on the side or drizzled right over the top. A sprinkle of extra parsley or a few lemon wedges makes it feel extra special.

HELPFUL TIPS:

• Use fresh shrimp whenever possible for the best flavor and texture.
• Don’t over-chop the shrimp—you want little bites, not shrimp paste.
• Chill the patties for 10-15 minutes before frying if you have time. It helps them hold together better.
• Cook in batches and don’t overcrowd the pan, or you’ll end up steaming instead of crisping.
• Customize the aioli with a pinch of smoked paprika or a little extra garlic if you love bold flavors.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 shrimp cakes
• Category: Appetizer, Main Course
• Method: Pan-Frying
• Cuisine: American, Coastal
• Diet: Pescatarian

NOTES:

• These shrimp cakes are incredibly versatile—try them in a sandwich with lettuce and tomato, or break them up over a salad.
• They reheat beautifully in the oven if you have leftovers (which is rare, trust me).
• Feel free to swap parsley for cilantro if you prefer a different flavor twist.

NUTRITIONAL INFORMATION (per serving)

• Calories: 210
• Protein: 14g
• Fat: 15g
• Carbohydrates: 8g
• Fiber: 0g
• Sugar: 1g

(Estimates based on standard products and brands.)

FREQUENTLY ASKED QUESTIONS:

Can I use frozen shrimp?
Yes! Just make sure they are fully thawed and patted dry before chopping.

Can I bake these instead of frying?
You can! Bake them at 400°F (200°C) on a parchment-lined baking sheet for about 12-15 minutes, flipping halfway through.

Can I make the mixture ahead of time?
Absolutely. You can prep the mixture up to a day ahead and keep it covered in the fridge.

Can I make these gluten-free?
Swap the panko breadcrumbs for gluten-free breadcrumbs and you’re good to go.

STORAGE INSTRUCTIONS:

• Fridge: Store leftover shrimp cakes in an airtight container for up to 3 days.
• Freezer: Freeze cooked shrimp cakes individually on a baking sheet, then transfer to a freezer bag. Reheat from frozen in a 350°F oven until warmed through.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Broccoli Cheddar Chicken Roll-Ups
• Salmon Balls with Creamy Avocado Sauce
• Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
• Cheddar Ranch Chicken Burgers

CONCLUSION

Shrimp Cakes with Lemon Aioli are the kind of dish that feels both special and effortless—the perfect recipe to keep in your back pocket for when you want something a little indulgent without too much fuss. They’re fresh, flavorful, and the homemade lemon aioli takes them to the next level. Whether you’re hosting a gathering or just treating yourself, these shrimp cakes are guaranteed to make a splash. Get ready to impress everyone at your table (or just yourself, because you absolutely deserve it).

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