These Shrimp Cakes with Lemon Aioli are crispy on the outside, tender and flavorful inside, and served with a zesty aioli that makes them irresistible. Each bite bursts with fresh shrimp, bright herbs, and just the right amount of seasoning. Whether you’re planning a coastal-inspired dinner or an appetizer that leaves an impression, this recipe brings restaurant-quality flavor to your home kitchen.

Perfectly pan-seared and paired with a homemade lemon aioli, these shrimp cakes are a fresh twist on a classic crab cake. They’re easy to make, can be prepped ahead, and are always a hit at the table. If you’re a seafood lover, this will quickly become your go-to comfort food with flair.

Why You’ll Love This Shrimp Cake Recipe

These shrimp cakes are light, flavorful, and satisfying without being too rich. They’re quick enough for a weeknight dinner and special enough for guests. The lemon aioli adds a creamy, citrusy punch that brightens every bite.

They also work great as sliders, over a salad, or even on a brunch board. Versatile, freezer-friendly, and a smart way to use fresh or frozen shrimp, this recipe checks all the right boxes.

Can I Use Pre-Cooked or Frozen Shrimp for This Recipe?

Absolutely. If you’re using pre-cooked shrimp, just make sure not to overprocess them so the cakes don’t turn mushy. For frozen raw shrimp, thaw them fully and pat dry with paper towels before chopping. The key is keeping a bit of texture so the cakes hold together and sear nicely.

Ingredients for the Shrimp Cakes with Lemon Aioli

Shrimp cakes may sound gourmet, but they use simple ingredients that balance each other beautifully. You’ll need just a handful of pantry and fridge staples to bring this dish to life.

Raw shrimp (peeled and deveined): The main star. Fresh or frozen both work. Chop them finely so they bind together while still keeping texture.
Panko breadcrumbs: These help hold everything together while adding crispiness.
Egg: Acts as a binder to keep the cakes from falling apart.
Mayonnaise: Adds moisture and creaminess.
Dijon mustard: Gives a slight tang and depth.
Green onions: Bring a fresh bite that pairs beautifully with seafood.
Parsley: Adds brightness and color.
Garlic: A little goes a long way to deepen the flavor.
Salt & pepper: Season to taste.
Oil for frying: Use a neutral oil like canola or vegetable oil for a crispy sear.

For the Lemon Aioli:

Mayonnaise: The base for a rich, creamy aioli.
Lemon juice and zest: Adds the perfect zing.
Garlic: Raw garlic gives it that classic aioli punch.
Salt: Just a pinch to enhance all the flavors.

How To Make the Shrimp Cakes with Lemon Aioli

Step 1: Prep the Shrimp

Chop your shrimp into small chunks—not a paste. You want small, meaty bits. Pat them dry to remove excess moisture.

Step 2: Mix the Batter

In a bowl, combine chopped shrimp, panko, egg, mayo, Dijon mustard, green onions, parsley, garlic, salt, and pepper. Gently mix until everything is evenly incorporated but not overmixed.

Step 3: Shape the Cakes

Form the mixture into small patties using your hands. You can make 6-8 medium cakes or 10-12 mini ones for appetizers.

Step 4: Chill (Optional but Recommended)

Place patties in the fridge for 15-20 minutes. This helps them hold their shape during frying.

Step 5: Cook the Shrimp Cakes

Heat oil in a skillet over medium heat. Cook shrimp cakes in batches, 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.

Step 6: Make the Lemon Aioli

While the cakes cook, stir together mayo, lemon juice, zest, minced garlic, and a bit of salt in a small bowl. Chill until ready to serve.

How to Serve and Store Shrimp Cakes with Lemon Aioli

These shrimp cakes are best served warm, straight from the skillet with a generous dollop of lemon aioli. You can serve them on a bed of greens, inside a bun as sliders, or as a main dish with sides like roasted vegetables or garlic rice.

This recipe makes enough to serve 4 hungry people or up to 6 as appetizers. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet or oven to retain crispiness. You can also freeze uncooked patties and cook straight from frozen with a few extra minutes on the skillet.

What to Serve With Shrimp Cakes with Lemon Aioli?

Roasted Asparagus and Potatoes

The crispness of roasted asparagus and golden potatoes balances the softness of the shrimp cakes.

Garlic Butter Rice

A simple, comforting pairing that soaks up the lemony aioli.

Creamy Coleslaw

Something cold and creamy adds contrast and crunch to your plate.

Avocado Salad

Light and refreshing, this side works beautifully with seafood.

Grilled Corn on the Cob

Sweet, charred corn is an irresistible match with citrusy shrimp.

Crusty Sourdough Bread

Perfect for scooping up every last bit of aioli.

Cucumber Dill Salad

A cool cucumber salad is a perfect summer match.

Old-Time Oven Peach Cobbler

If you’re thinking of dessert, this warm classic finishes the meal on a high note.

Want More Seafood Ideas?

If these shrimp cakes caught your eye, here are more seafood recipes you’ll love next:

Baked Stuffed Shrimp Casserole for a comforting seafood bake.
Honey Garlic Shrimp Sausage Broccoli with bold flavors in one skillet.
Marry Me Shrimp Pasta when you’re in the mood for creamy indulgence.
Creamy Garlic Marry Me Salmon for another dreamy garlic-forward dish.
Mediterranean Salmon Patties if you’re craving a similar twist with bold herbs.

Save This Recipe For Later

📌 Save this recipe to your Pinterest seafood board so you can come back to it any time.

Let me know in the comments if you added your own spin to the aioli—maybe a little hot sauce or fresh dill? I love hearing how you make these your own.

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