If you’re craving something crispy, savory, and just a little bit fancy—but still easy enough for a weeknight dinner—Shrimp Cakes with Lemon Aioli deliver on every level. These golden, pan-seared cakes are made with tender chopped shrimp, fresh herbs, a hint of spice, and a lightly crunchy crust. Served with a creamy lemon aioli on the side, they strike the perfect balance between comfort food and elegant seafood fare.
These shrimp cakes are a lighter, fresher take on the traditional crab cake—quick to assemble, packed with flavor, and easily made ahead of time. The lemon aioli adds a creamy, tangy complement that cuts through the richness of the cakes and enhances the natural sweetness of the shrimp.
Whether you’re planning a dinner party appetizer, a light lunch, or a seafood-forward main course, this is a dish that feels restaurant-quality but is surprisingly easy to pull off at home. Below, you’ll find everything you need to know—from shrimp prep to shaping, pan-frying, sauce-making, and serving.
Why You’ll Love These Shrimp Cakes
Shrimp cakes are a smart alternative to traditional fish cakes or crab cakes because:
- They’re affordable and accessible: Shrimp is often easier to find and more budget-friendly than crab.
- They cook quickly: Shrimp cooks in minutes, making these ideal for fast meals.
- They’re full of texture: Chopped shrimp gives a chunky, satisfying bite—much more interesting than a blended patty.
- The lemon aioli elevates them: Bright, garlicky, and citrusy, it takes the whole dish to a new level.
These shrimp cakes are great for any meal where you want something a little special without too much effort.
Common Mistakes (And How to Avoid Them)
Shrimp cakes are simple, but here are a few places things can go sideways:
- Overprocessing the shrimp: You want texture! Finely chop most of the shrimp by hand rather than using a food processor.
- Overmixing the mixture: Stir just until combined. Overworking will make the cakes tough.
- Too much filler: Breadcrumbs help bind, but too many make the cakes dry and bready.
- Pan too hot or too cold: Medium heat is ideal. Too hot and the cakes burn before cooking through; too cold and they’ll absorb oil and turn soggy.
- Sauce separation: Emulsify your aioli slowly to ensure it stays creamy and smooth.
Ingredients Breakdown
Let’s take a closer look at what goes into this dish:
Shrimp Cakes:
- Shrimp: Use peeled, deveined raw shrimp—fresh or thawed frozen.
- Breadcrumbs: Panko is ideal for a light texture.
- Egg: Helps bind the cakes together.
- Scallions: Adds mild onion flavor without overpowering the shrimp.
- Garlic: Finely minced or grated.
- Fresh herbs: Parsley, cilantro, or chives work well.
- Dijon mustard: Adds tang and depth.
- Lemon zest: Enhances the shrimp’s sweetness and freshness.
- Paprika or cayenne: Optional, for a hint of warmth.
Lemon Aioli:
- Mayonnaise: The creamy base.
- Fresh lemon juice + zest: For citrus brightness.
- Garlic: Raw, finely minced or grated—adjust to taste.
- Olive oil: Optional, to loosen and enrich the aioli.
- Salt and pepper: To balance and round out the flavor.
Tools You’ll Need
- Sharp knife and cutting board
- Mixing bowls
- Skillet or nonstick frying pan
- Spatula or fish turner
- Citrus zester or microplane
- Small whisk or fork (for the aioli)
- Food processor (optional for chopping shrimp, but not necessary)
Ingredients
For the Shrimp Cakes:
- 1 lb raw shrimp, peeled and deveined
- ½ cup panko breadcrumbs
- 1 large egg
- 2 scallions, finely sliced
- 1 garlic clove, minced
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon Dijon mustard
- Zest of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ teaspoon paprika or cayenne
For Frying:
- 2 tablespoons neutral oil (like avocado or canola)
For the Lemon Aioli:
- ½ cup mayonnaise
- 1 garlic clove, minced or grated
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Optional: 1 teaspoon olive oil (for texture)
Step-by-Step Instructions
Step 1: Prep the Shrimp
Pat the shrimp dry with paper towels. Roughly chop ¾ of the shrimp into small pieces (about ½-inch). Finely mince the remaining ¼ of the shrimp to help bind the cakes.
Place all chopped shrimp in a mixing bowl.
Step 2: Mix the Shrimp Cake Ingredients
To the shrimp, add breadcrumbs, egg, scallions, garlic, herbs, Dijon mustard, lemon zest, salt, pepper, and any optional spices.
Gently mix with a spatula or hands just until the mixture holds together. Don’t overmix.
If the mixture feels too wet, add an extra tablespoon of breadcrumbs. If too dry, add a splash of lemon juice or a teaspoon of mayo.
Step 3: Form and Chill the Cakes
Divide the mixture into 6–8 equal portions and form into patties about ¾-inch thick.
Place on a parchment-lined tray or plate and refrigerate for 15–30 minutes. This helps them hold together better during cooking.
Step 4: Make the Lemon Aioli
In a small bowl, whisk together the mayo, garlic, lemon juice, lemon zest, and olive oil (if using). Season with salt and pepper to taste.
Refrigerate until ready to use. Can be made up to 3 days in advance.
Step 5: Cook the Shrimp Cakes
Heat a large nonstick or cast iron skillet over medium heat. Add the oil and swirl to coat the pan.
Cook the shrimp cakes in batches for 3–4 minutes per side, or until golden brown and cooked through. Don’t crowd the pan.
Transfer to a plate lined with paper towels.
Serving Suggestions
Serve the shrimp cakes hot or warm, with a generous spoonful of lemon aioli on the side or drizzled over the top.
Pair with:
- A simple arugula or mixed greens salad
- Roasted potatoes or sweet potato wedges
- Grilled vegetables or asparagus
- Rice pilaf or quinoa
- A light, crisp white wine like Sauvignon Blanc
They also make excellent sliders or mini sandwiches with toasted buns, slaw, and aioli.
Make-Ahead and Storage
To Make Ahead: Form cakes and refrigerate up to 24 hours in advance.
To Freeze (Raw): Place shaped cakes on a tray, freeze until solid, then store in a sealed container for up to 2 months. Thaw in the fridge before cooking.
To Store (Cooked): Keep leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Warm in a skillet over medium heat or in a 350°F oven until hot and crispy.
Tips and Troubleshooting
- Cakes falling apart? Chill longer, or check that you’ve added enough binder (egg and finely minced shrimp).
- Too dry? Add a spoonful of mayo or a splash of lemon juice to the mix.
- Not crisp enough? Use a bit more oil or increase the heat slightly when pan-frying.
Shrimp Cakes vs. Crab Cakes vs. Fish Cakes
- Shrimp cakes: Affordable, meaty, slightly sweet flavor, and great texture when chopped.
- Crab cakes: More delicate and pricey, traditionally made with lump crab meat.
- Fish cakes: Often use flaked white fish, more economical, but less naturally sweet than shrimp.
Shrimp cakes fall perfectly in the middle—flavorful, versatile, and simple to prepare. Paired with the citrusy zip of lemon aioli, this dish is proof that you don’t need a lot of ingredients to make something truly special. Whether for dinner, appetizers, or a sunny weekend lunch, these shrimp cakes are sure to become a new favorite.