Bright, crisp shrimp cakes meet a tangy lemon aioli in this simple, satisfying recipe. The cakes are golden on the outside and tender inside, with a fresh lemon note and a little savory lift from Dijon and Old Bay. They cook in a single skillet, so you get a quick weeknight dinner or a small-plate starter without fuss. Serve them over a bed of greens or on toasted buns, or pair them with a sweet breakfast bite like Blueberry Lemon Pancake Bites for a bright brunch contrast.
Why You’ll Love This Shrimp Cakes with Lemon Aioli
- Quick: skillet-cooked and ready in about 20–30 minutes from prep to plate.
- Texture contrast: crispy exterior from panko and a soft, flaky center from chopped shrimp.
- Bright flavor: lemon zest and Dijon add a fresh, tangy lift to seafood richness.
- Easy pantry ingredients: uses simple items like mayo, egg, breadcrumbs and Old Bay.
- Versatile: serve as an appetizer, main course, or on sliders for casual meals.
- Make-ahead friendly: mixture can be chilled before frying for better shape and less mess.
- Crowd-pleaser: familiar flavors that work for family dinners or entertaining.
- Minimal equipment: bowl, skillet, spatula — no special gear needed.
What Is Shrimp Cakes with Lemon Aioli?
Shrimp cakes are small patties made from chopped shrimp bound with breadcrumbs, egg and a bit of mayonnaise. They cook quickly in a hot skillet to form a crunchy outer crust while staying tender inside. The lemon aioli is a simple sauce made from mayonnaise, fresh lemon juice and minced garlic that adds a bright, creamy contrast. This dish feels like coastal comfort food — light, fresh and satisfying — making it perfect for weeknights, easy dinner parties, or a relaxed weekend brunch.
Ingredients for Shrimp Cakes with Lemon Aioli
For the Base
- 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 Sauce
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
To Serve
- Optional greens, toasted buns, lemon wedges, or extra parsley for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Shrimp: Use medium or large shrimp for easy chopping. If frozen, thaw fully and pat dry.
- Breadcrumbs: Panko gives the best crunch. Regular breadcrumbs work in a pinch but the cakes will be denser.
- Mayonnaise: Use light mayo to cut calories, but expect a slight change in richness and texture.
- Dijon mustard: Yellow mustard is a milder substitute; horseradish mustard will add heat.
- Old Bay: Replace with 1/2 teaspoon paprika + 1/4 teaspoon cayenne + 1/4 teaspoon celery salt if needed.
- Olive oil: Use neutral oil with a high smoke point (canola or avocado) if you want a less olive-forward flavor.
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers instead of breadcrumbs.
- Egg-free: For an egg-free version, use a tablespoon of extra mayo mixed with 1 tablespoon of flour or a commercial egg replacer (optional and may change texture).
Step-by-Step Instructions
Step 1 – Make the Shrimp Cake Mixture
- In a medium bowl combine the chopped shrimp, 1/2 cup breadcrumbs, 1/4 cup mayonnaise, 1 egg, 2 tablespoons chopped parsley, 1 tablespoon Dijon mustard, 1 tablespoon lemon zest, 1/2 teaspoon Old Bay, and salt and pepper to taste. Mix gently until evenly combined. Do not overwork.
Visual cue: mixture should hold together when pressed into a small patty but not be overly wet.
Step 2 – Form the Cakes
- Divide the mixture into 4 equal portions (or 6 smaller cakes). Shape each portion into a compact patty about 3/4 inch thick. If the mixture seems too loose, add a tablespoon more breadcrumbs; if too dry, add a teaspoon of mayo.
Pro cue: chill the formed cakes in the fridge for 10–15 minutes to help them firm up and hold shape during frying.
Step 3 – Cook the Shrimp Cakes
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add the cakes. Cook until golden brown on the first side, about 3–4 minutes. Flip carefully and cook the second side 3–4 minutes until cooked through and crisp. Internal shrimp should be opaque and firm.
Pro cue: avoid crowding the pan — cook in batches if needed to keep the oil temperature steady.
Step 4 – Make the Lemon Aioli
- While the cakes cook or chill, whisk together 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon minced garlic, and salt and pepper to taste. Taste and adjust lemon or garlic as desired. Chill until ready to serve.
Step 5 – Serve
- Plate the shrimp cakes hot with a dollop of lemon aioli on top or on the side. Garnish with extra parsley and a lemon wedge. Enjoy as a main with a salad or on a bun for a casual sandwich.
Pro Tips for Success
- Dry shrimp well: Pat shrimp completely dry before chopping to avoid a watery mix.
- Chop size matters: Roughly chop the shrimp so you get pieces in each bite — too finely minced makes a paste.
- Chill before frying: Brief chilling firms the cakes and reduces falling apart while flipping.
- Hot pan, moderate oil: Medium-high heat creates a crisp crust without burning; adjust heat if browning too fast.
- Don’t overwork: Mix gently to keep cakes tender; overmixing can make them dense.
- Test cake: Fry a small test patty first to check seasoning and texture; adjust if needed.
- Use a thin spatula to flip for cleaner edges and less breakage.
- If making ahead, undercook slightly and finish in the pan or oven to reheat without drying.
Flavor Variations
- Optional: Spicy Kick — Add 1 teaspoon Sriracha or 1/4 teaspoon cayenne to the cake mix and a dash to the aioli.
- Optional: Herby Fresh — Fold in 1 tablespoon chopped dill and swap half the parsley for dill for a bright herbal note.
- Optional: Corn & Shrimp — Stir in 1/4 cup fresh or thawed frozen corn kernels for sweetness and texture (may require a bit more binder).
- Optional: Citrus Swap — Use lime zest and lime juice instead of lemon for a sharper citrus angle.
- Optional: Cheesy Boost — Mix in 2 tablespoons grated parmesan to the cakes for a savory depth (may change texture slightly).
- Optional: Panko Crust — Press cakes into extra panko before frying for an even crunchier shell.
Serving Suggestions
- Serve over mixed greens with a lemon wedge and extra aioli for a light dinner.
- Make sliders: place cakes on toasted small buns with lettuce and a smear of aioli.
- Appetizer platter: cut cakes into smaller pieces and serve with aioli for dipping.
- Pair with roasted potatoes, green beans or a crunchy slaw for a full meal.
- Brunch idea: arrange cakes next to poached eggs and a small salad.
- Garnish with microgreens or extra chopped parsley for color and freshness.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the cake base and form patties, then cover and refrigerate for up to 24 hours before frying. The aioli can be made up to 3 days ahead.
- Storage (fridge): Cooked shrimp cakes keep in an airtight container for 2–3 days. Aioli stays fresh for 3–4 days refrigerated.
- Reheating best practice: Reheat cakes in a 350°F oven for 8–10 minutes or in a skillet over medium-low heat until warmed through to preserve crispness. Avoid microwaving if you want to keep the crust crisp.
- Texture changes: Refrigeration can firm cakes and slightly dry the edges; reheat gently to restore texture.
Storage and Freezing Instructions
- Freezing raw: You can freeze formed, uncooked cakes on a lined tray until solid, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before frying.
- Freezing cooked: Cooked cakes freeze reasonably well for up to 1 month. Wrap individually, then thaw overnight and reheat in the oven or skillet to restore crispness.
- Aioli: Do not freeze mayonnaise-based aioli — the texture will separate. Keep aioli refrigerated and use within 3–4 days. If freezing is not recommended, cook extra cakes and prepare fresh aioli when serving.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
490 | 27 g | 13 g | 36 g | 1 g | 850 mg
Estimates vary by brands and portions.
FAQ About Shrimp Cakes with Lemon Aioli
Q: Why are my shrimp cakes falling apart?
A: They likely need more binder or chilling. Add 1 tablespoon breadcrumbs and chill patties 10–15 minutes before frying.
Q: How do I know when shrimp cakes are done?
A: Shrimp turns opaque and firm. Cook each side about 3–4 minutes over medium-high heat; total should be 6–8 minutes depending on thickness.
Q: Can I use whole shrimp instead of chopped?
A: Yes, leave shrimp in small whole pieces rather than chopping for a different texture. Ensure they are not too large so cakes hold.
Q: Is it safe to use leftover raw shrimp?
A: Only use shrimp that have been properly stored and are fresh. Discard shrimp that smell off or have been in the fridge beyond safe limits.
Q: My mixture is too wet — how do I fix it?
A: Add a tablespoon of breadcrumbs at a time until the mix holds together when pressed.
Q: Can I make this gluten-free?
A: Yes — substitute gluten-free panko or crushed gluten-free crackers for breadcrumbs.
Notes
- For best color, wipe the skillet between batches to keep oil fresh for even browning.
- If you want a thinner, crisper patty, gently press each formed cake flat before frying.
- Serve aioli chilled or at room temperature — very cold aioli can mute flavors.
- Taste the raw mixture by frying a tester patty — this lets you check seasoning without cooking the whole batch.
- Finish with a squeeze of fresh lemon for a bright lift just before serving.
Troubleshooting
Problem: Cakes are soggy in the center.
Fix: Drain shrimp well and add a little more breadcrumbs to absorb moisture; chill before frying.
Problem: Cakes burn on the outside before cooking through.
Fix: Lower heat slightly and cook a bit longer; consider finishing in a 350°F oven for 5–7 minutes.
Problem: Flavor is bland.
Fix: Add a pinch more Old Bay, a little extra lemon zest, or a touch more Dijon to lift the taste.
Problem: Aioli is too sharp or too bland.
Fix: If too sharp, add a small pinch of sugar. If bland, add a touch more lemon or a little extra garlic (or a teaspoon of Dijon).
Problem: Cakes fall apart when flipping.
Fix: Ensure patties are compact and chilled; use a thin, wide spatula and flip gently.
Problem: Too oily after frying.
Fix: Drain cooked cakes on a wire rack set over a sheet pan or on paper towels; use just enough oil to cover the pan surface.
Final Thoughts
These shrimp cakes with lemon aioli are an easy, flavorful way to enjoy seafood at home — crispy, bright, and fast. They work for simple weeknight dinners, small gatherings, or a casual brunch. Try the make-ahead tips and flavor swaps to match your mood, and enjoy the fresh lemony finish every time.
Conclusion
For a full visual walkthrough and another simple version, see the recipe page at Easy Shrimp Cakes with Lemon Aioli – Family Table Treasures.
Shrimp Cakes with Lemon Aioli
Ingredients
For the Shrimp Cakes
- 1 lb shrimp (peeled, deveined, and roughly chopped) Use medium or large shrimp for easy chopping. If frozen, thaw fully and pat dry.
- 1/2 cup breadcrumbs (preferably panko for extra crispiness) Panko gives the best crunch. Regular breadcrumbs work but will be denser.
- 1/4 cup mayonnaise Use light mayo to cut calories, but expect a slight change in richness and texture.
- 1 large egg For an egg-free version, use a tablespoon of extra mayo mixed with a tablespoon of flour.
- 2 tablespoons fresh parsley (chopped) Optional: Swap half the parsley for dill for a bright herbal note.
- 1 tablespoon Dijon mustard Yellow mustard is a milder substitute; horseradish mustard will add heat.
- 1 tablespoon lemon zest Using lime zest instead of lemon is an option for a sharper citrus angle.
- 1/2 teaspoon Old Bay seasoning Replace with paprika, cayenne, and celery salt if needed.
- to taste Salt and pepper Adjust to taste.
- 1 tablespoon olive oil (for frying) Use neutral oil with a high smoke point if you prefer less olive flavor.
For the Lemon Aioli
- 1/2 cup mayonnaise Do not freeze mayonnaise-based aioli as texture will separate.
- 1 tablespoon fresh lemon juice Adjust lemon to taste.
- 1 teaspoon lemon zest Add more for stronger flavor.
- 1 teaspoon garlic (minced) Adjust garlic to taste.
- to taste Salt and pepper Adjust to taste.
To Serve
- to taste Optional greens, toasted buns, lemon wedges, or extra parsley for garnish Garnish as desired.
Instructions
Make the Shrimp Cake Mixture
- In a medium bowl combine the chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay, and salt and pepper to taste. Mix gently until evenly combined.
Form the Cakes
- Divide the mixture into 4 equal portions. Shape each portion into a compact patty about 3/4 inch thick.
- Chill the formed cakes in the fridge for 10–15 minutes to help them firm up and hold shape during frying.
Cook the Shrimp Cakes
- Heat olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add the cakes.
- Cook until golden brown on the first side, about 3–4 minutes. Flip carefully and cook the second side 3–4 minutes until cooked through and crisp.
Make the Lemon Aioli
- Whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and salt and pepper to taste. Chill until ready to serve.
Serve
- Plate the shrimp cakes hot with a dollop of lemon aioli. Garnish with extra parsley and a lemon wedge.