Shrimp Cakes with Lemon Aioli Recipe

Introduction

Shrimp cakes are a delightful and crispy seafood treat that’s perfect as an appetizer or a light meal. Combined with tangy lemon aioli, they offer a burst of fresh flavors while remaining simple to prepare. This recipe will guide you through making golden, flavorful shrimp cakes from scratch.

Ingredients

• 1 lb shrimp (peeled, deveined, and roughly chopped)
• 1/2 cup breadcrumbs (preferably panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)
• For the Lemon Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Instructions

1. Step 1: Prepare the shrimp by roughly chopping them into bite-sized pieces to maintain a good texture in the cakes.
2. Step 2: In a large bowl, gently combine the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper, taking care not to overmix.
3. Step 3: Divide the mixture into 4 equal portions and shape each into a round patty about 1 inch thick.
4. Step 4: Heat olive oil in a large skillet over medium heat. When hot, add the shrimp cakes carefully.
5. Step 5: Fry the cakes for 3-4 minutes on each side until golden brown and crispy, flipping gently to avoid breaking.
6. Step 6: Transfer the cooked shrimp cakes to a paper towel-lined plate to drain excess oil and keep them warm.
7. Step 7: For the lemon aioli, combine mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Stir until smooth.
8. Step 8: Season the aioli with salt and pepper to taste, adjusting lemon juice or zest for a stronger citrus flavor if desired.
9. Step 9: Serve the shrimp cakes warm with a dollop of lemon aioli on the side.

Tips & Variations

• Use panko breadcrumbs for an extra crispy texture in your shrimp cakes.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the shrimp mixture.
• Try substituting Old Bay seasoning with Cajun seasoning for a different flavor profile.
• The cakes can be baked at 375°F (190°C) for 15-20 minutes as a healthier alternative to frying.

Storage

Store leftover shrimp cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven to maintain their crispiness. The lemon aioli can be stored separately in the fridge for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used, but make sure to thaw them completely and pat dry before chopping to avoid extra moisture in the mixture.

How do I keep the shrimp cakes from falling apart?

Gently mix the ingredients without overworking and handle the cakes carefully when frying. Using an egg and some breadcrumbs helps bind the mixture together for better stability.

Shrimp Cakes with Lemon Aioli Recipe

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★★★★★

4.8 from 126 reviews

These crispy and flavorful Shrimp Cakes with Lemon Aioli make for a perfect appetizer or light meal. Made with fresh shrimp, seasoned with lemon zest and Old Bay, and pan-fried to golden perfection, they are paired with a zesty, creamy lemon aioli for dipping.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 shrimp cakes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp Cakes

• 1 lb shrimp (peeled, deveined, and roughly chopped)
• 1/2 cup breadcrumbs (preferably panko for extra crispiness)
• 1/4 cup mayonnaise
• 1 egg
• 2 tablespoons fresh parsley (chopped)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Lemon Aioli

• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon garlic (minced)
• Salt and pepper to taste

Instructions

1. Prepare the Shrimp: Roughly chop the shrimp into small, bite-sized pieces to maintain good texture when cooked.
2. Combine Ingredients: In a large bowl, gently mix the chopped shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper until well combined, taking care not to overmix.
3. Form the Cakes: Divide the mixture into 4 equal portions and shape each into round patties about 1 inch thick.
4. Heat the Oil: Warm the olive oil in a large skillet over medium heat until hot.
5. Fry the Cakes: Add the shrimp cakes to the skillet and cook for 3-4 minutes on each side, flipping gently to avoid breaking, until golden brown and crispy.
6. Drain and Keep Warm: Transfer the cooked cakes onto a paper towel-lined plate to drain excess oil and keep warm.
7. Prepare the Lemon Aioli: In a small bowl, stir together mayonnaise, lemon juice, lemon zest, and minced garlic until smooth and well combined.
8. Season the Aioli: Adjust salt, pepper, and lemon juice or zest to taste for a stronger citrus flavor if desired.

Notes

• Use panko breadcrumbs for extra crunchiness in the shrimp cakes.
• Handle the shrimp mixture gently to avoid tough cakes.
• If you prefer, cooking the shrimp cakes in batches prevents overcrowding and ensures even frying.
• The lemon aioli can be made ahead and refrigerated for up to 2 days.
• Serve the shrimp cakes immediately after frying for best texture.

Keywords: shrimp cakes, lemon aioli, seafood appetizer, fried shrimp cakes, easy seafood recipe, crispy shrimp cakes