Shrimp Cakes with Lemon Aioli

This hearty Shrimp Cakes with Lemon Aioli recipe has been my go-to for impressing guests without spending hours in the kitchen. The crispy golden exterior gives way to tender shrimp inside, while the bright lemon aioli adds the perfect finishing touch.

I first made these shrimp cakes for a last-minute dinner party when I needed something that looked impressive but was secretly simple. The plates returned completely empty, and now my family specifically requests them for celebrations. The combination of crispy exterior and tender shrimp inside never fails to delight everyone.

• 1 lb shrimp: peeled, deveined, and roughly chopped for the perfect texture and flavor base
• 1/2 cup panko breadcrumbs: creates that essential crispy exterior that makes these cakes irresistible
• 1/4 cup mayonnaise: acts as the binding agent while adding richness to each bite
• 1 egg: helps hold everything together during cooking
• 2 tablespoons fresh parsley: adds bright color and fresh flavor
• 1 tablespoon Dijon mustard: provides depth and slight tang
• 1 tablespoon lemon zest: brightens the entire mixture
• 1/2 teaspoon Old Bay seasoning: brings classic seafood flavor
• Salt and pepper: to taste for perfect seasoning
• 1 tablespoon olive oil: for achieving that golden crust
• For the Lemon Aioli:
• 1/2 cup mayonnaise: forms the creamy base of the sauce
• 1 tablespoon fresh lemon juice: adds bright acidity
• 1 teaspoon lemon zest: intensifies the citrus flavor
• 1 teaspoon garlic: provides essential pungent notes
• Salt and pepper: to taste for balanced seasoning

Step-by-Step Instructions

Prepare the Shrimp:

Chop your shrimp into small pieces about the size of a pencil eraser. Keep them chunky enough to recognize as shrimp but small enough to form patties. The texture is crucial here—too fine and you lose the identity of the shrimp, too large and your cakes won't hold together.

Mix the Ingredients:

Combine all shrimp cake ingredients in a large bowl. Use a gentle folding motion rather than aggressive stirring to preserve the texture of the shrimp. The mixture should be slightly sticky but hold its shape when pressed together. If it seems too wet, add an additional tablespoon of breadcrumbs.

Form the Cakes:

Divide the mixture into four equal portions using a measuring cup or kitchen scale for consistency. With slightly wet hands, gently shape each portion into a patty about 3/4 inch thick. Press the edges together to prevent cracking during cooking.

Cook to Golden Perfection:

Heat your skillet over medium heat until hot but not smoking. Add the olive oil and allow it to shimmer before carefully placing the cakes in the pan. Cook undisturbed for 3-4 minutes until the bottom develops a deep golden crust. Carefully flip using a thin spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.

Prepare the Aioli:

While the cakes cook, whisk together all aioli ingredients in a small bowl. Start with less lemon and garlic, then adjust to your taste preferences. The aioli should have a smooth, spoonable consistency that drapes beautifully over the warm cakes.

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The first time I served these shrimp cakes was during a summer dinner on our patio. The combination of the crispy exterior giving way to tender shrimp inside paired with that bright lemon aioli created a moment of perfect silence around the table—that magical pause when everyone is too busy enjoying their food to speak. Now they've become our traditional summer kick-off meal.

Storage and Make-Ahead Tips

These shrimp cakes actually benefit from some time in the refrigerator before cooking. Make the mixture up to 24 hours ahead, form the patties, and store them covered in the refrigerator. This resting time allows the flavors to meld and helps the cakes hold together better during cooking.

For longer storage, place uncooked patties on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for up to three months. Cook directly from frozen, adding about 2-3 minutes to the cooking time per side.

Leftover cooked cakes will keep in the refrigerator for up to two days. Reheat them in a 350°F oven for about 10 minutes or until warmed through to maintain their crispy exterior.

Perfect Pairings

These shrimp cakes shine as the star of a meal but pair beautifully with complementary sides. For a light lunch, serve them atop a bed of lightly dressed mixed greens. For a more substantial dinner, add roasted asparagus and lemon herb rice.

The lemon aioli works wonderfully with the cakes, but don't stop there—try serving them with a small dish of aioli for dipping. You can also transform them into sliders by serving on small toasted buns with aioli, arugula, and thin slices of avocado.

For wine pairing, choose a crisp, unoaked Chardonnay or Sauvignon Blanc to complement the seafood without overwhelming the delicate flavors.

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Troubleshooting Tips

If your shrimp cakes fall apart during cooking, your mixture might be too wet. Add a tablespoon of breadcrumbs at a time until the mixture holds when pressed together. Refrigerating the formed patties for 30 minutes before cooking can also help them stay intact.

For the aioli, if it's too thick, thin it with a teaspoon of water or lemon juice. If it's too thin, add a bit more mayonnaise. Remember that the flavors intensify as the aioli sits, so make it slightly milder than your final preference if preparing in advance.

Frequently Asked Questions

→ How do I keep shrimp cakes from falling apart during cooking?

To prevent your shrimp cakes from falling apart, ensure the mixture has the right balance of binding ingredients, such as breadcrumbs and mayonnaise. Chilling the patties for 20 minutes before cooking can also help them hold their shape better.

→ Can I bake shrimp cakes instead of frying them?

Yes, you can bake shrimp cakes for a healthier option. Preheat your oven to 375°F and bake them for 15-20 minutes, flipping halfway through, until golden brown.

→ What substitutions can I use if I don’t have Old Bay seasoning?

If you don’t have Old Bay seasoning, you can use a mix of paprika, celery salt, black pepper, cayenne, and a bit of garlic powder to replicate similar flavors.

→ How do I make the lemon aioli more flavorful?

To enhance the lemon aioli, you can add additional lemon zest, a teaspoon of Dijon mustard, or a pinch of smoked paprika. Adjust the garlic content based on your preference for extra flavor as well.

→ Can these shrimp cakes be made ahead of time?

Yes, you can form the shrimp cakes ahead of time and store them in the refrigerator for up to 4 hours before cooking. This allows the flavors to meld and makes them easier to handle while cooking.