Shrimp Cakes with Lemon Aioli
Bright, crisp shrimp cakes paired with a tangy lemon aioli, perfect for a quick weeknight dinner or a small-plate starter.
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.
Notes
For best color, wipe the skillet between batches. Adjust seasoning to taste and serve with a squeeze of fresh lemon just before serving.