Print

Shrimp Cakes with Lemon Aioli Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/shrimp-cakes-with-lemon-aioli-recipe/