Shrimp Cakes with Lemon Aioli
Crispy, golden shrimp cakes bursting with fresh herbs and spices, served alongside a tangy, creamy lemon aioli. This easy-to-make seafood dish is perfect for appetizers, light lunches, or casual dinners. With a crispy exterior and tender, flavorful interior, these cakes offer a delightful balance of textures and bright citrus notes that will impress family and guests alike.
Equipment
- Mixing bowls
- Sharp knife or food processor
- Non-stick skillet or cast iron pan
- Spatula
- Baking sheet and cooling rack
- Small whisk or fork
- Cooking thermometer (optional)
Ingredients
For the Shrimp Cakes:
- 1 lb (450 g) fresh or high-quality frozen shrimp, peeled and deveined
- 1 cup breadcrumbs or panko
- 1 large egg
- 2 tbsp mayonnaise or Dijon mustard
- 2 cloves garlic, minced
- 2 scallions or 2 tbsp parsley, finely chopped
- Zest of 1 lemon
- 1 tsp paprika
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
For the Lemon Aioli:
- ½ cup mayonnaise
- Juice of ½ lemon (about 1 tbsp)
- 1 clove garlic, finely minced or grated
- Salt and pepper, to taste
- Optional: 1 tsp Dijon mustard or fresh herbs (dill, chives)
Instructions
- Prepare the Shrimp: Chop shrimp coarsely by hand or pulse briefly in a food processor. Avoid pureeing.
- Make the Batter: In a mixing bowl, combine shrimp, breadcrumbs, egg, mayo (or mustard), garlic, scallions/parsley, lemon zest, paprika, cayenne, salt, and pepper. Mix until just combined. Adjust texture with more breadcrumbs or mayo if needed.
- Form Cakes: Shape mixture into 8 uniform patties, about 2.5–3 inches wide and ¾ inch thick.
- Heat Oil: Warm about ¼ inch vegetable oil in a skillet over medium heat (325–350°F).
- Fry Cakes: Cook cakes 3–4 minutes per side until golden brown and cooked through. Drain on a rack or paper towels.
- Make Aioli: Whisk mayo, lemon juice, garlic, salt, and pepper in a bowl until smooth. Adjust seasoning and add optional mustard or herbs.
- Serve: Plate shrimp cakes warm with lemon aioli on the side or drizzled over.
Notes
- For gluten-free, swap breadcrumbs with gluten-free alternatives like crushed rice crackers or almond flour.
- Don’t over-process shrimp; leaving chunks gives better texture.
- Maintain medium frying temperature to avoid greasy cakes.
- Chill formed cakes 15–30 minutes before frying for better shape retention.
- Lemon zest enhances brightness—don’t skip it!
- Leftovers store well but are best reheated in oven or air fryer to keep crisp.