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Shrimp cakes with lemon aioli bring together plump, juicy shrimp and a bright, creamy sauce for a meal that feels special and comes together quickly. This was my go-to appetizer for summer gatherings until it earned a spot as the main event for any quick seafood cravings.
I remember whipping this up on a last-minute dinner night with friends. Everyone thought I had prepped for hours — that’s the magic of this recipe’s flavor and ease.
Ingredients
- Shrimp: peeled and deveined, roughly chopped for plump texture. Look for shrimp that smells clean and has a firm feel to ensure the freshest cakes
- Panko breadcrumbs: deliver that essential crunch. Try to get Japanese-style panko for extra crispiness
- Mayonnaise: acts as a binder and keeps the patties juicy. Full-fat mayo makes the aioli especially rich
- Egg: helps everything stick together in the shrimp cakes
- Fresh parsley: brightens and adds a fresh note. Choose crisp, deeply green leaves
- Dijon mustard: brings a sharp and tangy flavor. Opt for imported Dijon if possible
- Lemon zest and lemon juice: add bold citrus notes. Use unwaxed lemons and zest just the yellow part for best results
- Old Bay seasoning: gives a classic seafood zing. If substituting, use your favorite seafood blend
- Salt and pepper: for seasoning. Fresh cracked pepper and kosher salt always make a difference
- Olive oil: is needed for frying. Use a light or extra-virgin variety for best aroma
Step-by-Step Instructions
- Prep the Shrimp:
- Chop the shrimp into bite-sized chunks so the cakes have tender pieces throughout. Avoid mincing which can make patties rubbery and dense.
- Mix the Shrimp Cake Base:
- In a large bowl combine the chopped shrimp with breadcrumbs mayonnaise egg Dijon parsley lemon zest seasoning salt and pepper. Fold together gently just until combined to protect the texture.
- Shape into Patties:
- Divide the mixture into four mounds and use your hands to press each into a thick round patty. Press lightly so they hold together but are still fluffy.
- Fry the Shrimp Cakes:
- Warm olive oil in a nonstick skillet over medium heat. Once the oil shimmers place the cakes in pan and cook for three to four minutes per side. They should turn deep golden with crisp edges.
- Drain the Cakes:
- Set finished shrimp cakes on a paper towel-lined plate to absorb extra oil while you work on the sauce.
- Make the Lemon Aioli:
- In a small bowl stir together mayonnaise lemon juice lemon zest and garlic. Whisk until smooth and creamy. Taste and add a pinch of salt and pepper adjusting lemon juice for a bolder kick if you like.
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Lemon zest is my secret here. My kids always request extra sauce on the side and love adding a squeeze of lemon before digging in.
Storage Tips
Let shrimp cakes cool completely before storing in the fridge. Use an airtight container with a layer of paper towel to help preserve their crispiness. They stay fresh for up to two days. To reheat warm in a 350 degree oven until heated through instead of microwaving which can make them soggy.
Ingredient Substitutions
You can swap panko for regular breadcrumbs or even crushed crackers if you are in a pinch. For a herby twist try fresh dill in place of parsley. If you do not have Old Bay just use a mix of paprika a hint of celery salt and a tiny pinch of cayenne.
Serving Suggestions
Serve the shrimp cakes with fresh greens or pile onto a toasted brioche bun for a coastal-inspired sandwich. I like to pair them with roasted potatoes or crisp coleslaw. For a party appetizer make smaller patties and pass with toothpicks and a bowl of aioli.
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Cultural Context
Shrimp cakes are found all over the world from Southeast Asia to the American South often as street food or homey comfort meals. Old Bay seasoning brings in that Maryland crab shack flavor while the lemon aioli offers a Mediterranean touch. Each culture puts its own spin on these crowd-pleasing patties.
Recipe FAQs
- → How do I keep shrimp cakes from falling apart?
Use binding ingredients like egg and mayonnaise, and gently form patties without overmixing the shrimp mixture.
- → Can I bake instead of fry shrimp cakes?
Yes, bake on a lined tray at 400°F for about 12-15 minutes, flipping halfway for even browning.
- → What shrimp is best for making shrimp cakes?
Fresh or thawed peeled and deveined shrimp work best. Avoid pre-cooked as they can become rubbery.
- → Is panko necessary or can I use other breadcrumbs?
Panko gives extra crunch, but regular breadcrumbs can be used if needed. Texture may be slightly softer.
- → How long does lemon aioli last in the fridge?
Lemon aioli keeps up to 3 days refrigerated in a covered container for best freshness.