Crispy on the outside and tender on the inside, these Shrimp Cakes with Lemon Aioli are a coastal dream on your dinner plate. Made with fresh shrimp, herbs, and a punch of Old Bay, each bite delivers big flavor without being fussy.
Paired with a creamy lemon aioli that’s bright and tangy, this dish is perfect for entertaining or when you’re simply craving a restaurant-quality meal at home. It’s fast, easy, and guaranteed to impress seafood lovers.
Full Recipe
Ingredients:
For the Shrimp Cakes:
-
1 lb raw shrimp, peeled and deveined
-
1/2 cup panko breadcrumbs
-
1/4 cup mayonnaise
-
1 egg
-
2 green onions, finely chopped
-
1 tablespoon Dijon mustard
-
1 tablespoon lemon juice
-
1 teaspoon Old Bay seasoning
-
1 garlic clove, minced
-
Salt and pepper to taste
-
2 tablespoons olive oil (for frying)
For the Lemon Aioli:
-
1/2 cup mayonnaise
-
1 tablespoon lemon juice
-
1 teaspoon lemon zest
-
1 garlic clove, minced
-
Salt and pepper to taste
Directions:
-
Finely chop the shrimp or pulse briefly in a food processor, leaving some texture.
-
In a large bowl, combine chopped shrimp, panko breadcrumbs, mayo, egg, green onions, Dijon mustard, lemon juice, Old Bay seasoning, garlic, salt, and pepper. Mix until well incorporated.
-
Form the mixture into 8 small patties and place them on a parchment-lined plate. Chill in the refrigerator for 20 minutes to help them hold their shape.
-
While the cakes chill, mix all aioli ingredients in a small bowl until smooth. Cover and refrigerate.
-
Heat olive oil in a large skillet over medium heat. Fry the shrimp cakes for 3–4 minutes per side, until golden brown and cooked through.
-
Serve hot with a generous dollop of lemon aioli on the side or drizzled on top.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 295 kcal | Servings: 4 servings
A Coastal Favorite: Shrimp Cakes with Lemon Aioli
Shrimp Cakes with Lemon Aioli are a savory seafood delight that combine crisp textures, rich flavor, and bright citrusy notes. Whether served as an appetizer, a main dish, or as part of a sophisticated brunch platter, this recipe embodies the essence of coastal comfort food. These golden cakes offer a unique alternative to traditional crab cakes, showcasing the sweet, briny flavor of shrimp paired with an irresistibly creamy lemon aioli.
This dish isn’t just about taste—it’s also about versatility, simplicity, and elegance. It requires minimal preparation but delivers maximum flavor, making it ideal for both casual weeknight dinners and elegant entertaining. While it’s rooted in classic seafood cuisine, the recipe easily adapts to personal preferences and dietary needs, giving it timeless appeal.
The Origins and Appeal of Shrimp Cakes
Shrimp cakes are inspired by the concept of pan-fried seafood patties, which are found in various coastal cuisines across the globe. From Thai-style shrimp fritters to American crab cakes, this type of dish is beloved for its crunchy exterior and tender, flavorful interior.
What makes shrimp cakes particularly appealing is their subtle sweetness and meaty texture. Shrimp holds up beautifully to pan-frying, maintaining a juicy bite without drying out. By combining it with breadcrumbs, aromatic herbs, and seasonings like Old Bay, the cakes become flavorful without overpowering the delicate taste of the shrimp.
The appeal also lies in their simplicity—many shrimp cake recipes, including this one, use pantry staples and can be made in under 30 minutes. For home cooks who want to make an impressive seafood dish without spending hours in the kitchen, shrimp cakes check every box.
Why Lemon Aioli is the Perfect Pairing
Lemon aioli is more than just a sauce—it’s a flavor enhancer that lifts the entire dish. The bright acidity of fresh lemon juice cuts through the richness of the fried shrimp cakes, while the creamy texture of the aioli offers a luxurious contrast to the crisp patties.
Traditional aioli is an emulsion of garlic and olive oil, but modern interpretations often include mayonnaise as a base for ease and consistency. In this version, the addition of lemon zest and juice creates a vibrant, tangy sauce that balances the savory notes of the shrimp cakes.
Aioli also adds a gourmet touch that elevates the overall presentation. Whether drizzled on top of the cakes or served on the side as a dipping sauce, it provides a burst of citrusy freshness that keeps you coming back for another bite.
Nutrition and Health Considerations
Shrimp is not only delicious but also packed with nutrients. It’s a lean source of high-quality protein and contains essential vitamins and minerals, such as vitamin B12, selenium, and iodine. It’s also naturally low in calories and saturated fat, making it a smart choice for a balanced diet.
Additionally, shrimp contains antioxidants like astaxanthin, which support skin and heart health. When paired with a homemade aioli using fresh lemon and garlic, the dish becomes a combination of light protein, healthy fats, and powerful flavor compounds.
That said, shrimp cakes can be adapted for different health needs. For example, gluten-free breadcrumbs can be used to make them suitable for those with gluten sensitivities. You can also use light mayonnaise in the aioli or Greek yogurt as a base for a healthier twist without compromising on taste.
Tips for Perfect Shrimp Cakes
To achieve restaurant-quality shrimp cakes at home, consider the following tips:
-
Use fresh or properly thawed shrimp. Ensure it’s dry before mixing to prevent sogginess.
-
Pulse the shrimp in a food processor lightly—you want a mix of finely chopped and slightly chunky pieces for the best texture.
-
Chill the mixture before cooking. Letting the patties rest in the fridge helps them firm up and hold their shape during frying.
-
Cook in batches with adequate space in the pan to ensure even browning and prevent the cakes from steaming instead of frying.
-
Don’t skimp on the lemon in the aioli. It’s the secret weapon that makes this dish pop.
By following these tips, even beginner cooks can turn out perfect shrimp cakes every time.
Serving Suggestions
Shrimp cakes with lemon aioli are incredibly versatile and can be served in numerous ways depending on the occasion:
-
As a main dish: Serve alongside a light salad of arugula and cherry tomatoes or a roasted vegetable medley.
-
As an appetizer: Plate them on a wooden board with lemon wedges, aioli, and perhaps a few pickled veggies.
-
On a sandwich: Tuck the shrimp cakes into brioche buns with lettuce, tomato, and a smear of aioli for a gourmet shrimp burger.
-
In a brunch spread: Pair them with poached eggs and roasted potatoes for a coastal-inspired twist on Eggs Benedict.
You can also get creative with garnishes—fresh herbs, microgreens, or a sprinkle of smoked paprika all work beautifully.
Pairing with Drinks and Sides
To complete the meal, pair shrimp cakes with beverages that echo their brightness and richness. A crisp white wine like Sauvignon Blanc, Pinot Grigio, or even a dry Riesling complements the seafood and citrus flavors perfectly. If you’re going non-alcoholic, a sparkling lemonade or cucumber mint soda works wonderfully.
For sides, think light and fresh—cucumber salad, grilled asparagus, or a citrus slaw will all match the flavor profile of the dish. Avoid anything too heavy or creamy, as the shrimp cakes already bring richness to the table.
Make-Ahead and Storage Tips
One of the best things about this recipe is how well it lends itself to advance preparation. You can mix and shape the shrimp patties up to 24 hours in advance and store them in the refrigerator until you’re ready to cook. This makes them ideal for entertaining or meal prepping.
Cooked shrimp cakes can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen (cooked or uncooked) for up to 2 months—just thaw and reheat in a skillet or oven for best results. The aioli, meanwhile, should be used within 3–4 days and kept chilled at all times.
Variations and Customizations
If you’re feeling adventurous or want to tweak the recipe for dietary or flavor preferences, here are a few variations to try:
-
Add chopped red bell pepper or corn for extra color and sweetness.
-
Spice it up with a pinch of cayenne pepper or a dash of hot sauce.
-
Make it dairy-free by checking your mayonnaise ingredients and using plant-based brands.
-
Try herbs like cilantro or dill instead of parsley or green onion.
-
Swap shrimp for other seafood like scallops or a mix of crab and shrimp for a seafood medley cake.
These tweaks allow you to keep the core concept of the recipe while personalizing it to suit different tastes or seasons.
Conclusion
Shrimp Cakes with Lemon Aioli are more than just a tasty dish—they represent the perfect fusion of ease, elegance, and bold coastal flavor. Whether you’re preparing them as a quick weeknight dinner or serving them to guests at a summer soirée, they always hit the mark.
The combination of crispy, golden shrimp patties with the tangy brightness of lemon aioli creates a balance of texture and taste that’s deeply satisfying. And with their simple ingredients and short prep time, these cakes are accessible to cooks of all levels.
This is the kind of recipe that earns a permanent spot in your rotation—something that feels special yet is simple enough to whip up any time you crave a bite of the sea. The next time you’re looking to impress with minimal fuss, give these shrimp cakes a try and watch them disappear from the plate.