Shrimp Cakes with Lemon Aioli
Looking for a fresh and flavorful seafood dish that’s easy to make yet packed with restaurant-quality taste? Shrimp Cakes with Lemon Aioli are the perfect answer! These golden, crispy patties are filled with tender shrimp, herbs, and spices, then pan-seared to perfection. The zesty lemon aioli adds a creamy, tangy punch that elevates every bite. Whether you’re planning a weeknight dinner or entertaining guests, shrimp cakes are a quick, protein-packed option that feels fancy without the fuss. Ready in under 30 minutes, this delicious dish is sure to become a go-to recipe in your kitchen.
Ingredients Of Shrimp Cakes with Lemon Aioli
Why You Will Love This Shrimp Cakes with Lemon Aioli
These shrimp cakes offer a delightful combination of textures and flavors—crispy on the outside, juicy and savory on the inside. The lemon aioli adds a citrusy brightness that balances the richness of the shrimp. It’s an ideal meal for seafood lovers who want something a little different than the usual shrimp scampi or grilled skewers. Plus, the recipe is quick to prepare and easy to customize, making it perfect for both busy weeknights and casual entertaining.
Preparation Process Of Shrimp Cakes with Lemon Aioli
The shrimp are finely chopped and mixed with flavorful ingredients like bell pepper, garlic, and green onions. The mixture is then bound together with egg and breadcrumbs to form patties. These patties are pan-fried until golden brown. Meanwhile, the lemon aioli is whipped up by combining mayonnaise, lemon juice, garlic, and seasoning. The final result is a crispy, juicy shrimp cake with a creamy, tangy dipping sauce.
Step By Step Instructions
- Finely chop shrimp and place them in a large mixing bowl.
- Add panko breadcrumbs, mayonnaise, egg, green onions, red bell pepper, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until well combined.
- Form the mixture into 8 equal-sized patties.
- Heat olive oil in a skillet over medium heat.
- Fry shrimp cakes for 3–4 minutes on each side or until golden and cooked through.
- For the lemon aioli, whisk together mayonnaise, lemon juice, garlic, salt, and pepper in a small bowl.
- Serve shrimp cakes hot with a generous dollop of lemon aioli.
How to Serve?
- As an appetizer with a side of lemon wedges
- On a bed of greens for a light lunch
- Inside a soft brioche bun as a seafood burger
- With roasted vegetables for a complete dinner
- Alongside coleslaw for a picnic-style meal
Tips & Variations
Use cooked shrimp for quicker prep, but raw shrimp will yield juicier cakes.
Add a pinch of cayenne or hot sauce for a spicy kick.
Substitute panko with crushed crackers or almond flour for a gluten-free version.
Chill the patties for 15 minutes before frying to help them hold their shape.
Nutrition
- Calories: 370
- Protein: 22g
- Carbohydrates: 14g
- Fat: 25g
- Fiber: 1g
- Sugar: 1g
- Sodium: 580mg
Recipe Card
Shrimp Cakes with Lemon Aioli
Course: Banana Bread Recipe4
servings15
minutes10
minutes370
kcalShrimp Cakes with Lemon Aioli are a crisp, juicy, and zesty treat perfect for any occasion. Made with fresh shrimp, vibrant herbs, and a hint of spice, these cakes are seared until golden and served with a tangy lemon aioli that adds a creamy finish. They’re quick to prepare and incredibly versatile—great as an appetizer, main course, or even a sandwich filler. Whether you’re hosting a dinner party or need a speedy weeknight meal, this recipe brings gourmet flavor to your table in under 30 minutes. It’s a seafood dish everyone will crave again and again!
Ingredients
Shrimp (peeled and deveined) – 1 lb, finely chopped
Panko breadcrumbs – 1 cup
Mayonnaise – 1/4 cup
Egg – 1 large
Green onions – 2, finely sliced
Red bell pepper – 1/4 cup, finely diced
Garlic – 2 cloves, minced
Old Bay seasoning – 1 tsp
Lemon zest – 1 tsp
Salt – 1/2 tsp
Black pepper – 1/2 tsp
Olive oil – 2 tbsp (for frying)
For Lemon Aioli
Mayonnaise – 1/2 cup
Lemon juice – 2 tbsp (freshly squeezed)
Garlic – 1 clove, minced
Salt – 1/4 tsp
Black pepper – to taste
Directions
- Finely chop shrimp and place them in a large mixing bowl.
- Add panko breadcrumbs, mayonnaise, egg, green onions, red bell pepper, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until well combined.
- Form the mixture into 8 equal-sized patties.
- Heat olive oil in a skillet over medium heat.
- Fry shrimp cakes for 3–4 minutes on each side or until golden and cooked through.
- For the lemon aioli, whisk together mayonnaise, lemon juice, garlic, salt, and pepper in a small bowl.
- Serve shrimp cakes hot with a generous dollop of lemon aioli.
Recipe Video
Notes
- Be sure not to over-process the shrimp to maintain texture.
- Lemon aioli can be made in advance and stored for up to 3 days.
- Leftover cakes can be reheated in the oven for best results.
- Fresh herbs like parsley or cilantro can enhance the flavor profile.
FAQs
Conclusion
Shrimp Cakes with Lemon Aioli deliver the ultimate combination of taste, texture, and convenience. With bold shrimp flavor, crispy edges, and a tangy sauce that ties it all together, this dish is sure to impress at any meal. Whether you serve it as a starter or the main event, it’s a quick, satisfying recipe that brings the taste of the sea right to your plate. Give it a try—you’ll be making these shrimp cakes again and again!
