Shrimp Cakes with Lemon Aioli Recipe
Shrimp Cakes with Lemon Aioli are the ultimate answer to anyone searching for a fresh, flavorful, and delightfully crispy seafood dish that feels both impressive and approachable. Each cake is packed with juicy shrimp, bright herbs, and just enough zest to make every bite sing, while the creamy, tangy lemon aioli takes things over the top. Whether you’re planning a cozy weeknight dinner, a sunny weekend lunch, or you need a show-stopping appetizer for your next gathering, these Shrimp Cakes with Lemon Aioli are guaranteed to turn heads and win hearts. This recipe is all about balanced textures, vibrant flavors, and that unmistakable “just made from scratch” satisfaction.
Ingredients You’ll Need
The charm of Shrimp Cakes with Lemon Aioli lies in their simplicity—each ingredient plays a vital role in taste, texture, and even color. From the sweet, tender shrimp to the punchy Dijon and aromatic herbs, you’ll be amazed how a few staples create something so memorable.
- Shrimp (peeled, deveined, and chopped): The star of the show—fresh or thawed frozen shrimp both work beautifully.
- Panko breadcrumbs: These add the perfect light, crunchy texture to hold the cakes together without making them heavy.
- Egg: Just one is enough to bind the ingredients while keeping everything moist and tender.
- Mayonnaise: Adds creaminess and helps the cakes stay juicy, plus forms the base of the lemon aioli.
- Dijon mustard: Brings gentle heat and a tang that perks up every bite.
- Fresh parsley: Infuses grassy, vibrant notes and a pop of green color.
- Green onion: Offers a mild onion flavor that keeps things bright and fresh.
- Lemon zest: For a zippy citrus aroma in the cakes and in the aioli—don’t skip it!
- Garlic: Elevates the aioli with that unmistakable savory kick.
- Lemon juice: Adds tang to both the cakes and the aioli, tying all the flavors together.
- Salt and black pepper: Essential seasonings to balance and highlight every other ingredient.
- Olive oil: For frying the shrimp cakes to a beautiful golden crisp.
How to Make Shrimp Cakes with Lemon Aioli
Step 1: Prep the Shrimp
Start by peeling, deveining, and chopping your shrimp into small pieces—about the size of a pencil eraser. This chunky chop keeps the cakes moist and gives you juicy bites of shrimp throughout. Pat the shrimp dry with paper towels so they don’t add extra moisture to the mixture.
Step 2: Mix the Cake Ingredients
In a large bowl, combine the chopped shrimp, panko breadcrumbs, egg, mayonnaise, Dijon mustard, chopped parsley, sliced green onion, lemon zest, a good squeeze of lemon juice, and a pinch of salt and pepper. Mix everything together gently but thoroughly. The mixture should hold together when pressed but still feel tender.
Step 3: Shape and Chill
Form the mixture into small patties, about 2 to 2.5 inches wide. Place the shrimp cakes on a parchment-lined tray and chill them in the refrigerator for at least 20 minutes. Chilling helps the cakes firm up, so they won’t fall apart during cooking.
Step 4: Make the Lemon Aioli
While the cakes chill, whip up your lemon aioli. In a small bowl, stir together mayonnaise, minced garlic, lemon zest, lemon juice, and a pinch of salt and pepper. Taste and add more lemon or seasoning as desired. Cover and refrigerate until serving—this lets the flavors meld perfectly.
Step 5: Cook the Shrimp Cakes
Heat a generous slick of olive oil in a large skillet over medium heat. Working in batches, add the shrimp cakes and cook for about 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain while you finish the rest.
How to Serve Shrimp Cakes with Lemon Aioli
Garnishes
For maximum visual and flavor impact, top each shrimp cake with a dollop of lemon aioli, some extra grated lemon zest, a scattering of chopped fresh parsley, and maybe a sprinkle of smoked paprika or chili flakes for a little color and kick. A wedge of fresh lemon on the side adds the perfect finishing touch.
Side Dishes
Shrimp Cakes with Lemon Aioli are super versatile and play well with plenty of fresh, crunchy sides. Try serving them over a simple arugula or mixed green salad, alongside roasted or grilled asparagus, or with a quick slaw made from shredded cabbage, carrots, and a splash of vinaigrette.
Creative Ways to Present
If you want to go beyond the plate, try stacking the shrimp cakes on a wooden board with tiny bowls of aioli for dipping—perfect for parties! Turn them into sliders using small brioche buns and a scoop of slaw, or make mini “shrimp cake bites” for appetizers by forming smaller patties and topping each with a piped swirl of aioli.
Make Ahead and Storage
Storing Leftovers
After cooking, let any leftover Shrimp Cakes with Lemon Aioli cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for up to 3 days. Store the lemon aioli separately, so the cakes stay crisp and the sauce tastes its freshest.
Freezing
For longer storage, the cooked shrimp cakes can be frozen. Lay them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months. Freeze the lemon aioli in a separate container if needed, though it’s best made fresh for optimum flavor and texture.
Reheating
To enjoy leftovers, reheat shrimp cakes in a 350°F (175°C) oven for 10 to 12 minutes, or until heated through and crispy. If you’re short on time, a quick pan-sear in a nonstick skillet with a bit of oil works too. Just avoid the microwave—it can make them rubbery and lose that lovely crunch.
FAQs
Can I use pre-cooked shrimp for Shrimp Cakes with Lemon Aioli?
It’s best to use raw shrimp, as pre-cooked shrimp can become tough or rubbery when cooked again. Raw shrimp give you a juicy, tender result in your cakes.
Can I make Shrimp Cakes with Lemon Aioli ahead of time?
Absolutely! You can shape the uncooked cakes in advance and refrigerate them for up to 24 hours before cooking, or freeze the raw cakes for quick dinners later in the week.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or even crushed saltine crackers will do. Just be aware that panko provides the lightest, crispiest texture.
Is there a dairy-free option for Shrimp Cakes with Lemon Aioli?
You’re in luck—this recipe is naturally dairy-free! Just double-check that your mayo is dairy-free (most are), and you’re good to go.
How do I avoid my shrimp cakes falling apart?
Chilling is key! Make sure to refrigerate the formed patties before frying, and don’t rush the process—this helps set the cakes so they’re sturdy and golden every time.
Final Thoughts
There’s just something unforgettable about Shrimp Cakes with Lemon Aioli when they’re made fresh at home—they’re bright, perfectly balanced, and so much fun to make and share. Whether you’re a shrimp lover or simply want to try something different, don’t miss out on giving this recipe a spot in your rotation. You’ll love every delicious bite!
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Shrimp Cakes with Lemon Aioli Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
These Shrimp Cakes with Lemon Aioli are a perfect blend of flavors and textures. Crispy on the outside, tender on the inside, and served with a zesty lemon aioli, they make a delightful appetizer or main course.
Ingredients
For the Shrimp Cakes:
- 1 pound shrimp, peeled and deveined
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Lemon Aioli:
- 1/2 cup mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Shrimp Cakes: In a food processor, pulse the shrimp until finely chopped. Transfer to a bowl and add breadcrumbs, mayonnaise, garlic, parsley, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Form the Shrimp Cakes: Shape the mixture into small patties and place on a baking sheet.
- Cook the Shrimp Cakes: Heat olive oil in a skillet over medium heat. Cook the shrimp cakes until golden brown and cooked through, about 3-4 minutes per side.
- Make the Lemon Aioli: In a small bowl, combine mayonnaise, lemon zest, lemon juice, garlic, salt, and pepper. Mix well.
- Serve: Serve the shrimp cakes with the lemon aioli on the side for dipping.
Notes
- You can customize the seasoning in the shrimp cakes to suit your taste preferences.
- Make sure to handle the shrimp cake mixture gently to keep the cakes tender.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Method: Pan-Fry
- Cuisine: Seafood
Nutrition
- Serving Size: 1 shrimp cake with aioli
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 140mg
