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.