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Shrimp Cakes with Lemon Aioli : Irresistibly & Crispy

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When you’re craving something savory, zesty, and easy to make, these Shrimp Cakes with Lemon Aioli are the answer.

Ingredients

Scale

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

Instructions

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.

Notes

  • 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

Nutrition

Keywords: Prawn Cakes Recipe

Find it online: https://lyndyskitchen.com/shrimp-cakes-with-lemon-aioli-irresistibly/