Crispy and flavorful Shrimp Cakes with Lemon Aioli sauce make for the perfect appetizer or light meal. The combination of tender shrimp mixed with fragrant herbs and spices, then fried to golden perfection, brings a satisfying crunch and a burst of fresh, bright flavors. The lemon aioli adds a creamy, tangy touch that complements the shrimp cakes beautifully.
Ingredients
1 lb shrimp, peeled and deveined
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 egg
2 tablespoons fresh parsley, chopped
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil (for frying)
For the Lemon Aioli:
1 tablespoon lemon juice
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by preparing the shrimp. I chop the shrimp into small pieces and then pulse them in a food processor until finely chopped but not pureed.
In a large bowl, I combine the chopped shrimp, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, lemon juice, garlic powder, salt, and pepper. I mix everything until it’s evenly combined.
TheI form the mixture into small cakes, about 2-3 inches in diameter, and place them on a parchment-lined tray.
I heat olive oil in a large skillet over medium heat. Once the oil is hot, I add the shrimp cakes and cook them for 3-4 minutes per side, or until golden brown and crispy.
While the shrimp cakes cook, I prepare the lemon aioli by whisking together mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
I serve the shrimp cakes with a dollop of lemon aioli on top or on the side for dipping.
Servings and timing
This recipe makes 4 servings.
Prep time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Variations
I like to experiment with the herbs and spices depending on my mood. For a bit of heat, I sometimes add a pinch of cayenne pepper or chopped jalapeño to the shrimp mixture. Using panko breadcrumbs instead of regular breadcrumbs adds an extra crunch. For a lighter version, I’ve also baked the shrimp cakes at 375°F (190°C) for about 12-15 minutes, flipping halfway through. Another variation is swapping out the lemon aioli for a spicy sriracha mayo or a cooling tzatziki sauce.
Storage/Reheating
If I have leftovers, I store the shrimp cakes in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer to crisp them back up in a skillet over medium heat for a few minutes on each side rather than microwaving, which can make them soggy. The lemon aioli is best kept separate and added fresh before serving.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works perfectly. Just make sure to thaw them completely and pat them dry before chopping.
Can I make the shrimp cakes ahead of time?
You can prepare the mixture and form the cakes a few hours ahead. Keep them covered in the refrigerator until ready to cook.
What can I substitute for Old Bay seasoning?
If you don’t have Old Bay, you can use a mix of paprika, celery salt, black pepper, and a pinch of cayenne pepper to mimic the flavor.
Can I freeze the shrimp cakes?
Yes, I freeze uncooked shrimp cakes on a tray until firm, then transfer them to a freezer bag. When ready, I cook them straight from frozen, adding a couple more minutes to the cooking time.
Is this recipe gluten-free?
Not as written, because of the breadcrumbs. However, I substitute gluten-free breadcrumbs to make it suitable for a gluten-free diet.
Conclusion
I find these shrimp cakes with lemon aioli to be a delicious and versatile dish that’s easy to whip up any time. The crispy texture, balanced seasoning, and bright lemony aioli make for a delightful combination that always satisfies. Whether serving them as an appetizer at a party or a light dinner at home, they never fail to impress. I hope you enjoy making and eating this recipe as much as I do!
Recipe:
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Shrimp Cakes with Lemon Aioli
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Crispy and flavorful shrimp cakes paired with a zesty lemon aioli sauce, perfect as an appetizer or light meal with a satisfying crunch and fresh, bright flavors.
Ingredients
1 lb shrimp, peeled and deveined
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 egg
2 tablespoons fresh parsley, chopped
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil (for frying)
For the Lemon Aioli:
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and pepper to taste
Instructions
- Chop shrimp into small pieces and pulse in a food processor until finely chopped but not pureed.
- In a large bowl, combine chopped shrimp, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, lemon juice, garlic powder, salt, and pepper. Mix until evenly combined.
- Form mixture into small cakes about 2-3 inches in diameter and place on a parchment-lined tray.
- Heat olive oil in a large skillet over medium heat. Once hot, cook shrimp cakes for 3-4 minutes per side until golden brown and crispy.
- While shrimp cakes cook, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl to make lemon aioli.
- Serve shrimp cakes with a dollop of lemon aioli on top or on the side for dipping.
Notes
For extra heat, add cayenne pepper or chopped jalapeño to the shrimp mixture.
Use panko breadcrumbs for added crunch.
For a lighter version, bake shrimp cakes at 375°F (190°C) for 12-15 minutes, flipping halfway through.
Try swapping lemon aioli for spicy sriracha mayo or tzatziki sauce.
Store leftovers in an airtight container in the refrigerator up to 2 days.
Reheat shrimp cakes in a skillet to retain crispness, avoid microwaving.
Frozen shrimp can be used after thawing and drying.
Prepare and form shrimp cakes ahead and refrigerate before cooking.
Old Bay seasoning can be substituted with paprika, celery salt, black pepper, and cayenne pepper mix.
Uncooked shrimp cakes can be frozen on a tray then transferred to freezer bags.
Use gluten-free breadcrumbs for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Light Meal
- Method: Frying (optional baking variation)
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 4 shrimp cakes with aioli)
- Calories: 320
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 150 mg
