When you’re craving something savory, zesty, and easy to make, these Shrimp Cakes with Lemon Aioli are the answer. Crisp on the outside, juicy on the inside, and topped with a refreshing homemade lemon aioli, they’re an elevated seafood dish perfect for entertaining or simple weeknight dinners. Whether you’re looking for shrimp recipes for party appetizers, easy dishes with shrimp, or just a delicious way to use canned shrimp recipes or leftovers, this recipe delivers on flavor and presentation.

These golden shrimp cakes are the kind of comfort food that feels both special and effortless. They’re ideal served with a crisp salad, roasted veggies, or as bite-sized mini shrimp recipes for entertaining. And that tangy lemon aioli? It brings it all together in one mouthwatering bite.

Why You’ll Love These Shrimp Cakes with Lemon Aioli

They’re everything you want in a seafood recipe: crunchy, creamy, zesty, and full of flavor. Plus:

Simple to Make – Minimal ingredients and prep time
Great for Entertaining – Serve them as appetizers, starters, or part of a seafood spread
Customizable – Use fresh, frozen, or leftover cooked shrimp
Versatile – Make them into sliders, rice bowls, or shrimp recipes appetizers
Meal Prep Friendly – They freeze well and reheat beautifully

If you’re looking for new shrimp recipes for party or everyday meals, this dish fits right in.

Ingredients for Shrimp Cakes with Lemon Aioli

For the Shrimp Cakes:

1 lb (450g) raw shrimp, peeled and deveined
1 large egg
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 cup breadcrumbs (panko preferred for crispness)
2 cloves garlic, minced
¼ cup green onions, finely chopped
2 tablespoons fresh parsley or cilantro, chopped
Zest of 1 lemon
½ teaspoon paprika
Salt and black pepper, to taste
Olive oil, for pan-frying

For the Lemon Aioli:

½ cup mayonnaise
1 tablespoon lemon juice
Zest of ½ lemon
1 small garlic clove, finely grated
Salt and pepper, to taste

These ingredients combine to form a rich, herby shrimp cake balanced by a bright, creamy sauce. You can adjust the seasoning based on your heat preference or even make a spicy version of the aioli for extra kick.

Kitchen Equipment You’ll Need

Mixing bowls
Food processor or sharp knife
Nonstick skillet or cast iron pan
Spatula
Zester or grater
Whisk or fork
Measuring cups and spoons

These tools help keep prep simple and cleanup quick—perfect for busy nights or casual entertaining.

How to Make Shrimp Cakes with Lemon Aioli

Step 1: Prep the Shrimp

If using raw shrimp, pat them dry thoroughly. Roughly chop half the shrimp into small chunks. Place the other half in a food processor and pulse until finely chopped but not pureed. This blend gives the cakes both texture and cohesion.

Step 2: Mix the Shrimp Cake Base

In a large mixing bowl, combine the chopped shrimp, egg, mayonnaise, mustard, breadcrumbs, garlic, green onions, herbs, lemon zest, paprika, salt, and pepper. Mix until everything is evenly distributed.

The mixture should hold together easily. If it feels too wet, add a few more breadcrumbs.

Step 3: Form the Cakes and Chill

Form the mixture into 6–8 evenly sized patties. Place them on a plate and refrigerate for at least 20–30 minutes. This helps them firm up and hold their shape during cooking.

Step 4: Make the Lemon Aioli

In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper. Chill until ready to use. This sauce can be made up to a day ahead and stored in the refrigerator.

Step 5: Cook the Shrimp Cakes

Heat a few tablespoons of olive oil in a large nonstick skillet over medium heat. Once hot, add the shrimp cakes and cook for 3–4 minutes per side until golden brown and fully cooked through. Don’t overcrowd the pan—cook in batches if needed.

Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

Step 6: Serve and Garnish

Serve the shrimp cakes warm with a generous dollop of lemon aioli on the side or spooned on top. Garnish with fresh parsley, extra lemon zest, or a sprinkle of chili flakes for color and flavor.

These cakes are light yet satisfying, with a crisp crust, juicy interior, and the perfect zesty finish.

Tips for Success

Dry Your Shrimp Well – This ensures the cakes hold together and crisp up
Chill Before Cooking – Essential for structure and ease of handling
Use Panko Breadcrumbs – They add more texture than regular crumbs
Lemon Zest Matters – It brightens the entire dish without overpowering
Cook in Batches – Overcrowding leads to steaming, not crisping

These shrimp cakes can also be made with cooked or canned shrimp recipes. Just reduce salt slightly, and make sure to drain thoroughly before mixing.

Flavor Variations

Spicy Cajun Version – Add a dash of Cajun or Creole seasoning to the mix
Asian-Inspired – Use sesame oil, soy sauce, and ginger, and swap lemon aioli for sriracha mayo
Mini Shrimp Recipes – Make bite-sized versions for parties or appetizers
Prawn Cakes Recipe – Substitute shrimp with prawns for a richer flavor
Baked Shrimp Cakes – Bake at 400°F (200°C) for 15–18 minutes on a parchment-lined tray

Each variation brings a unique flair while keeping the core recipe intact.

Common Mistakes to Avoid

Over-blending the Shrimp – Too smooth = mushy texture. Leave some pieces for bite
Skipping the Chill Time – Makes cakes prone to falling apart in the pan
High Heat Cooking – Can burn the outside before the inside cooks
Under-seasoning – Shrimp need bold flavors, especially in cakes

Keep it simple, but don’t hold back on flavor!

Serving Suggestions

Serve these shrimp cakes in a variety of ways:

As a Main Course – Pair with roasted potatoes, rice, or salad
As Appetizers – Make smaller patties and serve with dipping sauces
In Sliders – Tuck into mini buns with lettuce and aioli
On a Party Platter – Include with grilled vegetables or other seafood options
With Roasted Corn or Zucchini Salad – For a light, colorful plate

This dish is perfect for gatherings, quick lunches, or even as part of your weekly meal plan.

Storage & Reheating Tips

Refrigeration: Store cooked shrimp cakes in an airtight container in the fridge for up to 3 days.
Reheat: Use a skillet or oven at 350°F (175°C) for 8–10 minutes to restore crispness.
Freezing: Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen or thaw before pan-frying.
Make-Ahead: The lemon aioli can be made up to 3 days ahead. Form the cakes a day ahead and cook when ready.

This makes them an ideal option for meal prepping or preparing in advance for guests.

FAQs About Shrimp Cakes with Lemon Aioli

Can I use cooked shrimp instead of raw?
Yes. Just make sure to chop them finely and reduce salt, as cooked shrimp are often pre-seasoned.

Can I bake the shrimp cakes instead of frying?
Absolutely. Place on a greased or parchment-lined baking sheet and bake at 400°F for 15–18 minutes, flipping once halfway.

Can I make the lemon aioli in advance?
Yes! Store it in the fridge in a sealed container for up to 3 days.

How do I keep the cakes from falling apart?
Chill the mixture, don’t overmix, and make sure there’s enough binding (egg and breadcrumbs).

Are these shrimp cakes gluten-free?
Use gluten-free breadcrumbs and check your condiments to make them fully gluten-free.

Final Thoughts

These Shrimp Cakes with Lemon Aioli bring together everything you want in a dish—flavor, texture, and ease. Whether you’re serving them as shrimp recipes appetizers, light dinners, or party favorites, they’re guaranteed to impress. With their golden crust, juicy shrimp interior, and that zingy lemon aioli, every bite is a celebration of simple, delicious cooking.

Craving more easy seafood ideas? Save this recipe, share it with your food-loving friends, and subscribe for more bright, bold dishes that are perfect for weeknight cooking or weekend entertaining.