Shrimp Cakes with Zesty Lemon Aioli a Coastal Classic

Shrimp Cakes with Lemon Aioli Seaside Flavors at Home

By Laura TideSeptember 8, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever crave something fancy but easy? Then get ready for these Shrimp Cakes with Lemon Aioli ! Honestly, they're a flavor explosion. Think coastal vibes meet zesty sunshine in every single bite.

Brief Overview

These Seafood Cakes are inspired by classic coastal cuisine recipes . They're surprisingly simple to whip up. It will take about an hour.

The recipe yields 4 servings, perfect for a light lunch or yummy appetizer.

Main Benefits

These Shrimp Patties are packed with protein and omega-3s. They're the perfect dish for a summer BBQ or a fancy feeling weeknight dinner.

What makes this Shrimp Cake Recipe special? The homemade Lemon Aioli Recipe . It takes these pan-fried shrimp cakes to the next level.

Ready to dive in?

Let's Get Started!

First, you'll need some good quality shrimp. I usually buy mine from the fishmonger at the local market. He always has the freshest catch.

Don't be scared of making your own Aioli, it will be the best thing.

Get all your stuff ready. This will make the process much faster and cleaner. Trust me, it pays off in the end.

You don't want to be scrambling for ingredients when your shrimp is already prepped and ready to roll.

This Appetizer Recipes Shrimp will be a win!

Ingredients & Equipment: Let's Get Started!

Ready to make some amazing Shrimp Cakes with Lemon Aioli ? This Shrimp Cake Recipe is easier than you think.

We just need a few key bits from the shops and the kitchen. Honestly, I was a bit nervous the first time I made these.

But don't worry, I'll tell you my secrets!

Main Ingredients for Shrimp Patties

Shrimp: 1 pound (450g) raw, peeled and deveined. Quality is important! Look for firm, plump shrimp. Anything else is going to ruin the taste.
Panko Breadcrumbs: 1/4 cup (30g) . These give a great crunch.
All-Purpose Flour: 1/4 cup (30g) .
Egg: 1 large . Lightly beat it.
Fresh Parsley: 2 tablespoons , finely chopped.
Fresh Dill: 1 tablespoon , finely chopped. Don't skimp on the fresh herbs!
Red Onion: 1 tablespoon , finely chopped.
Lemon Zest: 1 teaspoon .
Old Bay Seasoning: 1/2 teaspoon . This is a must for that coastal flavor. It's my secret weapon!
Red Pepper Flakes: 1/4 teaspoon (optional, for a kick).
Olive Oil: 2 tablespoons , for cooking.

Zesty Lemon Aioli Recipe : Flavor Bombs Away!

Mayonnaise: 1/2 cup (120ml) . Full fat is best for that creamy texture.
Lemon Juice: 2 tablespoons , freshly squeezed. Trust me, it makes all the difference.
Fresh Chives: 1 tablespoon , finely chopped.
Garlic: 1 clove , minced (about 1 teaspoon).
Dijon Mustard: 1/4 teaspoon . This adds a nice tang.

These simple flavors create an amazing taste. I always add a little extra lemon juice.

Essential Equipment for the Seafood Cakes

Alright, time to raid the kitchen! Here's what you'll need:

Food Processor: For chopping the shrimp. Or, use a sharp knife. Honestly? I chop by hand sometimes.
Mixing Bowls: One large, one small.
Skillet or Frying Pan: For pan-fried Shrimp Cakes .
Spatula: For flipping the shrimp cakes .
Zester: For the lemon zest.
Garlic Press: Optional, but handy.
Measuring Cups and Spoons: Gotta be precise!

Don't be intimidated. This Shrimp Cake Recipe is all about simple ingredients. Soon, you'll have delicious Shrimp Cakes With Lemon .

These Appetizer Recipes Shrimp is one of my all-time favorites. Let's do this!

Cooking Method: pan-fried Shrimp Cakes

Okay, so you're thinking about making Shrimp Cakes with Lemon Aioli ? Ace! Honestly, they are easier than you think, even if you aren't a whiz in the kitchen.

I remember the first time I tried making these; a complete and utter disaster with the Shrimp Cake Recipe . But don't worry, I've streamlined the process for ya.

Let's dive in! Did you know, according to a recent study, home cooked meals are 34% more nutritious than eating out? That is something!

Prep Steps: Your Mise en Place Mission

First things first: Mise en place! A fancy way of saying "get your stuff together, darling!" Chop your parsley, dill, and red onion.

Zest that lemon. Mince that garlic, like you mean it!. This will really save time. Also, measure out your breadcrumbs and flour.

This little bit of prep makes the actual cooking process way easier. If you're using frozen shrimp, make sure it's fully thawed and patted dry with paper towels.

Safety first! No one wants watery Shrimp Patties .

step-by-step to Seafood Cakes Success

Ready to roll? Follow these simple steps.

Pulse the 1 pound shrimp in your food processor until coarsely chopped. Don't turn it into a paste!.
Combine shrimp, 1/4 cup panko, 1/4 cup flour, 1 egg, 2 tablespoons parsley, 1 tablespoon dill, 1 tablespoon red onion, 1 teaspoon lemon zest, 1/2 teaspoon Old Bay, and 1/4 teaspoon red pepper flakes (if you're feeling spicy!) in a bowl.
Chill the mixture in the fridge for at least 30 minutes. This is essential!
Form the mixture into patties, about 2-3 inches in diameter.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook for 3- 4 minutes per side until golden brown and cooked through. The internal temperature of the patties should reach 165° F .

Pro Tips for Kickass pan-fried Shrimp Cakes

Want to really nail these Appetizer Recipes Shrimp ? Here's the lowdown.

Don't skip the chilling step! Seriously, this is non-negotiable. It helps the cakes hold their shape.
Avoid over crowding the pan. Cook in batches for even browning.
Lemon Aioli Recipe time saver: Make the Lemon Aioli Recipe ahead of time. It tastes even better after a day or two! Whisk together 1/2 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon chives, 1 teaspoon minced garlic, and 1/4 teaspoon Dijon mustard.
Looking to add a little Coastal Cuisine Recipes flavour? Then add a dash of hot sauce for that extra kick.

These Shrimp Cakes with Lemon are amazing! They are your ticket to fantastic Shrimp Recipes For Dinner . The creamy aioli pairs so perfectly with the crispy cakes.

So what are you waiting for? Get your apron on and give these a go! I reckon you'll be chuffed you did.

Recipe Notes: Let's Get This Shrimp Cake Party Started!

Okay, so you're ready to tackle these amazing Shrimp Cakes with Lemon Aioli . Trust me, you won't regret it! But before you dive in headfirst, let's chat about some helpful tips and tricks.

I've made these little beauties more times than I can count, and I've learned a thing or two along the way about how to make this the best Shrimp Cake Recipe ever.

Serving Suggestions: Level Up Your Plating Game

Honestly, the way you plate these Shrimp Cakes can make all the difference. Think restaurant worthy presentation without the fuss. For me, a dollop of that creamy Lemon Aioli Recipe right on top is a must! Scatter some fresh dill sprigs around for a pop of color.

As a side, a simple green salad with a zesty vinaigrette complements the richness of the Seafood Cakes perfectly. Or, if you're feeling fancy, try a side of roasted asparagus.

I feel that those Coastal Cuisine Recipes should be served with a elegant and simple manner.

Storage Tips: Keep Those Cakes Fresh!

Life happens, and sometimes you just can't eat all those Shrimp Patties at once. No worries. If you've got leftovers, just pop them in an airtight container.

They will stay fresh in the fridge for up to 3 days . When you are ready to eat, I suggest reheating them in a skillet with a little bit of oil until they're heated through and crispy again.

I feel that the pan-fried Shrimp Cakes should be eaten while still fresh. I don't recommend freezing them.

Variations: Make It Your Own, Mate!

I love this recipe because it's so adaptable. If you're gluten-free, just swap out the panko breadcrumbs for gluten-free ones.

Sorted! Want to spice things up? Throw a pinch of cayenne pepper into the Shrimp Cakes mixture. And for seasonal swaps, feel free to experiment with different herbs like cilantro or basil depending on what's fresh and available.

For a Shrimp Recipes For Dinner , make it with your twist!

Nutrition Basics: Goodness in Every Bite

Okay, so Shrimp Cakes With Lemon aren't exactly health food, but they do offer some nutritional benefits. Shrimp is a great source of protein.

Plus, you are getting some healthy fats from the mayonnaise in the aioli. Just remember everything in moderation, yeah? And be mindful of sodium levels depending on the ingredients you choose.

I like these Appetizer Recipes Shrimp because they can be healthy and rich in protein.

So there you have it! My two cents on making the absolute best Shrimp Cakes with Lemon Aioli . Don't be afraid to experiment, have fun, and most importantly, enjoy every single bite! You got this!

Frequently Asked Questions

Help! My shrimp cakes are falling apart when I try to cook them. What am I doing wrong?

Crikey, that's a classic shrimp cake conundrum! The most common culprits are not chilling the mixture long enough or over processing the shrimp. Make sure you chill the mixture for at least 30 minutes, as mentioned in the recipe, and avoid turning the shrimp into a paste in the food processor.

A coarse chop is what you're after!

Can I make the Shrimp Cakes with Lemon Aioli ahead of time? I'm having a party, and want to be organised like a proper chef.

Absolutely! You can prepare the shrimp cake mixture ahead of time and store it in the refrigerator for up to 24 hours before cooking. You can also make the lemon aioli a day in advance in fact, the flavors often meld together even better overnight!

Just hold off on cooking the cakes until just before serving to keep them crispy.

I'm not a huge fan of mayonnaise. Can I substitute something else in the lemon aioli for the Shrimp Cakes with Lemon Aioli recipe?

No worries, mate! If mayo isn't your cup of tea, you can easily substitute Greek yogurt or sour cream for a tangier aioli. The texture will be a bit different, but the flavor will still be delicious.

You might want to add a touch of olive oil to the yogurt or sour cream to get the consistency closer to that of mayonnaise.

Is there a way to make these shrimp cakes healthier? I'm watching my waistline!

You bet! You can bake the shrimp cakes instead of pan-frying them. Preheat your oven to 375°F (190°C), place the cakes on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.

Also, consider using light mayonnaise or Greek yogurt in the aioli to cut down on fat. You can also bulk up the cakes with shredded zucchini for a lower calorie count.

Can I freeze the Shrimp Cakes with Lemon Aioli?

You can indeed freeze the uncooked shrimp cakes! Place the formed patties on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer safe bag or container. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before cooking.

We don't recommend freezing the aioli, as the texture can change.

What's the best way to ensure the shrimp cakes don't dry out while cooking?

That's a fair dinkum question! Avoid overcooking the cakes. Cook them until they are just cooked through and golden brown, about 3-4 minutes per side. Also, make sure your pan isn't too hot, as this can cause the outside to brown too quickly while the inside remains undercooked.

Using medium heat is key for a golden brown exterior while ensuring the inside stays succulent.