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This hearty Shrimp Cakes with Lemon Aioli recipe has been my seafood go-to for years when I want something elegant yet approachable. The contrast between the crispy golden exterior and tender shrimp interior creates a delightful texture that pairs perfectly with the bright, zesty aioli.
I first made these shrimp cakes for a summer dinner party on my patio, and they've become my signature dish that friends specifically request. The combination of fresh seafood and citrus reminds me of coastal vacations while being accessible enough for weeknight cooking.
Ingredients
- Fresh shrimp: 1 pound – choose wild-caught when possible for best flavor and sustainability
- Panko breadcrumbs: 1/2 cup – these Japanese breadcrumbs create a lighter, crispier texture than regular breadcrumbs
- Mayonnaise: 1/4 cup – acts as the perfect binder while adding richness
- Egg: 1 large – helps hold everything together during cooking
- Fresh parsley: 2 tablespoons – adds bright color and herbaceous notes
- Dijon mustard: 1 tablespoon – provides tangy depth without overwhelming
- Lemon zest: 1 tablespoon – infuses the cakes with subtle citrus aroma
- Old Bay seasoning: 1/2 teaspoon – this classic seafood seasoning brings balanced warmth
- Olive oil: 1 tablespoon – for achieving that golden crust
For the Lemon Aioli
- Mayonnaise: 1/2 cup – creates the creamy base
- Fresh lemon juice: 1 tablespoon – brightens the entire dish
- Lemon zest: 1 teaspoon – intensifies the citrus flavor
- Minced garlic: 1 teaspoon – adds essential pungency that mellows as it sits
Step-by-Step Instructions
- Prepare the Shrimp:
- Roughly chop your peeled and deveined shrimp into small chunks about the size of corn kernels. Avoid mincing too finely as you want textural pieces of shrimp throughout the cakes. Pat the chopped shrimp gently with paper towels to remove excess moisture which helps the cakes bind better.
- Combine Cake Ingredients:
- In a large mixing bowl, gently fold together the chopped shrimp, breadcrumbs, mayonnaise, beaten egg, chopped parsley, Dijon mustard, lemon zest, and Old Bay seasoning. Season with salt and pepper. Use a folding motion rather than stirring vigorously to maintain the texture of the shrimp. The mixture should be moist enough to hold together when shaped but not overly wet.
- Form the Cakes:
- Divide the mixture into four equal portions using a measuring cup or kitchen scale for consistency. With slightly damp hands to prevent sticking, gently shape each portion into a patty about 3 inches wide and 1 inch thick. Press the edges to create a smooth perimeter that will help prevent crumbling during cooking. Place formed cakes on a parchment-lined plate.
- Cook to Golden Perfection:
- Heat olive oil in a nonstick skillet over medium heat until shimmering but not smoking. Carefully place the shrimp cakes in the pan without overcrowding, working in batches if necessary. Cook for 3 to 4 minutes on the first side until a deep golden crust forms. Flip once with a thin spatula and cook another 3 minutes until the second side is equally golden and the cakes reach an internal temperature of 145°F.
- Create the Lemon Aioli:
- While the cakes cook, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt and pepper to taste. Allow the aioli to rest for at least 5 minutes before serving to let the flavors meld together. The garlic will become less sharp and more integrated into the creamy mixture.
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My absolute favorite part of this recipe is the contrast between the warm, crispy cakes and the cool, tangy aioli. I discovered through happy accident that adding a pinch of smoked paprika to the aioli creates an incredible depth that complements the sweetness of the shrimp perfectly. This has become my secret ingredient that everyone tries to identify!
Storage Tips
These shrimp cakes stay fresh in an airtight container in the refrigerator for up to two days. To reheat, place them in a 350°F oven for about 7-10 minutes until warmed through. Avoid microwaving as this will make them soggy and ruin the beautiful texture we worked to achieve.
For longer storage, freeze the uncooked cakes on a parchment-lined baking sheet until solid, then transfer to a freezer bag with parchment between layers. They'll keep for up to three months this way. Cook directly from frozen by adding 2-3 minutes to the cooking time on each side.
The lemon aioli can be stored separately in the refrigerator for up to five days, making it perfect for preparing ahead. The flavors actually improve after a day as the garlic mellows and infuses throughout the sauce.
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Serving Suggestions
These versatile shrimp cakes shine in multiple settings. For an elegant appetizer, place each cake on a small bed of lightly dressed arugula and top with a dollop of aioli and a small lemon wedge. As a main course, serve two cakes per person alongside roasted asparagus and a simple herbed rice pilaf.
For a casual lunch, try turning these into sliders by placing a shrimp cake on a toasted brioche bun with aioli, sliced avocado, and a few sprigs of microgreens. The soft bread complements the textural contrast of the crispy cake wonderfully.
During summer months, I love serving these alongside a chilled cucumber and dill salad for a refreshing meal that doesn't weigh you down. The cool, crisp vegetables provide a perfect counterpoint to the warm, savory cakes.
Ingredient Substitutions
No fresh shrimp available? You can use thawed frozen shrimp with nearly identical results. Just be sure to pat them very dry before chopping. In a pinch, canned shrimp will work, though the texture won't be quite as delicate.
For a gluten-free version, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers. You may need to adjust the amount slightly as gluten-free options sometimes absorb moisture differently.
The Old Bay seasoning can be replaced with a blend of paprika, celery salt, and a pinch of cayenne if you don't have it on hand. This captures the essence of the seasoning without requiring a special purchase.
Frequently Asked Questions
- → How do I prevent shrimp cakes from falling apart?
Ensure the shrimp mixture is well combined and not too wet. Adding a bit more breadcrumbs can help hold the patties together. Refrigerating the patties for 20 minutes before cooking also helps them hold their shape.
- → Can I bake shrimp cakes instead of frying?
Yes! Preheat your oven to 375°F, place the shrimp cakes on a lined baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden.
- → Can I use frozen shrimp to make shrimp cakes?
Absolutely. Thaw the shrimp completely, pat them dry to remove excess moisture, and proceed as directed.
- → How do I store leftover shrimp cakes?
Cooked shrimp cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for a few minutes on each side or in an oven at 350°F until warmed through.
- → Can I make shrimp cakes ahead of time?
Yes, you can prepare the patties in advance and refrigerate them for up to 4 hours before frying or baking. You can also freeze uncooked patties for up to 3 months.
- → What sides pair well with shrimp cakes?
Pair shrimp cakes with fresh salads, roasted vegetables, crusty bread, or even rice pilaf. A light citrus-dressed salad complements the flavors beautifully.