There’s nothing quite like the joy of pulling a beautifully golden shrimp cake from the skillet, showcasing its crispy exterior and tender inside. As the aroma of the shrimp mingled with a hint of pungent garlic and the bright zest of lemon fills the kitchen, I’m reminded of sun-soaked days by the sea. This recipe for Crispy Shrimp Cakes with Zesty Lemon Aioli is a celebration of fresh, coastal flavors that can elevate any meal, transforming a simple dinner into a delightful culinary experience.
Whether you’re prepping for a cozy weeknight dinner or entertaining guests, these shrimp cakes are sure to impress. Featuring succulent shrimp, fresh herbs, and a creamy lemon aioli, they provide a perfect balance of taste and texture. And at only 350 calories per serving, they offer a guilt-free way to indulge in seafood without resorting to fast food. Let’s dive into this delicious recipe that promises to become a family favorite!
Why are Shrimp Cakes with Lemon Aioli irresistible?
Crispy texture on the outside and juicy shrimp inside create a perfect bite every time. Zesty lemon aioli elevates the flavor profile, making these cakes a delightful experience. Quick to prepare, they can be made in under 30 minutes, ideal for any weeknight dinner. Versatile enough to serve as an appetizer or main dish, these shrimp cakes will impress your guests. Balanced calories at 350 per serving ensure you can enjoy without guilt! For ideal pairing options, consider serving them with a fresh salad or coleslaw.
Shrimp Cakes with Lemon Aioli Ingredients
For the Shrimp Cakes
- Shrimp – Use fresh or thawed shrimp, finely chopped for a tender texture.
- Panko Breadcrumbs – These Japanese-style breadcrumbs add a light, crispy coating that stays crunchy.
- Mayonnaise – Acts as a binder and adds a rich creaminess; Greek yogurt can be substituted for a healthier twist.
- Egg – Essential for holding the shrimp cakes together during cooking.
- Parsley – Fresh parsley brightens the flavor and adds a pop of color.
- Dijon Mustard – This tangy kick balances the sweetness of the shrimp beautifully.
- Lemon Juice – Brightens the dish with a splash of acidity for freshness.
- Old Bay Seasoning – A classic blend that infuses coastal flavors into the shrimp cakes.
- Garlic Powder – Adds aromatic complexity without overwhelming the dish.
- Salt & Pepper – Essential for enhancing the overall flavor of the shrimp cakes.
- Olive Oil – Used for frying; ensures a golden-brown, crispy crust.
For the Lemon Aioli
- Mayonnaise – Forms the base of the sauce, creating a creamy texture.
- Lemon Juice – Adds a zesty brightness that complements the shrimp cakes perfectly.
- Lemon Zest – Enhances the lemony flavor, making the aioli vibrant and fresh.
- Minced Garlic – Infuses a rich garlic flavor to elevate the dipping experience.
- Salt & Pepper – Season to taste for a well-rounded flavor in your aioli.
This delightful recipe for shrimp cakes with lemon aioli is sure to become a beloved staple in your home, perfect for any occasion!
How to Make Shrimp Cakes with Lemon Aioli
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Prepare the Shrimp: Chop or pulse the shrimp until they are about pea-sized. This ensures a nice texture that holds together while giving each bite a burst of flavor.
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Combine Ingredients: In a large bowl, mix the chopped shrimp with panko, mayonnaise, egg, parsley, mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Stir well until everything is integrated.
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Adjust Consistency: If the mixture seems too loose, add an extra tablespoon or two of panko until it holds its shape well. You want the patties to be moist but not falling apart.
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Shape Patties: Wet your hands and form the mixture into 2-3 inch patties, ensuring they’re about the same size for even cooking.
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Heat Oil: In a skillet, warm olive oil over medium heat until shimmering. This is key for that gorgeous golden crust!
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Fry Cakes: Carefully place patties in the skillet and cook for 3-4 minutes on each side until they are golden brown and crispy. This will create that satisfying crunch you crave.
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Make Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth. This zesty dip is the perfect accompaniment!
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Serve: Plate your shrimp cakes and add a side of lemon aioli for dipping. Enjoy the harmony of flavors as you indulge in this delightful dish.
Optional: Garnish with fresh parsley for a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Shrimp Cakes with Lemon Aioli are perfect for meal prep enthusiasts! You can prepare the shrimp mixture up to 24 hours in advance, simply combine the chopped shrimp with the other ingredients in a bowl and refrigerate it until you’re ready to fry the patties. The formed shrimp cakes can also be shaped and kept in the refrigerator for up to 3 days; just make sure to layer them with parchment paper in an airtight container to maintain their shape and prevent sticking. When you’re ready to enjoy your meal, simply heat the oil in your skillet and cook the patties until golden brown, ensuring they stay just as delicious as freshly made. This makes for a hassle-free dinner any busy weeknight!
What to Serve with Shrimp Cakes with Lemon Aioli?
Elevate your dinner experience with these delightful flavor pairings that complement the crispy shrimp cakes beautifully.
- Fresh Green Salad: A crisp mix of greens and a light vinaigrette adds a refreshing contrast to the rich shrimp cakes.
- Coleslaw: The crunchy cabbage and tangy dressing provide a perfect balance to the savory shrimp and creamy aioli.
- Roasted Vegetables: Seasonal veggies like asparagus or bell peppers offer wonderful texture and a hint of sweetness, enhancing every bite.
- Herbed Quinoa: Fluffy quinoa with fresh herbs contributes a nutty taste and wholesome texture, making it a nutritious side.
- Garlic Bread: The buttery, garlicky goodness of toasted bread pairs beautifully for those who love to scoop up the aioli.
- Crispy Fries: Golden fries bring a classic comfort food element, perfect for dipping in that zesty lemon aioli.
- Chilled White Wine: A glass of Sauvignon Blanc or Pinot Grigio brightens the meal, echoing the citrus note in the shrimp cakes.
- Lemon Sorbet: End on a refreshing note—a light sorbet adds a zesty finish that complements the shrimp cakes perfectly.
- Creamy Risotto: Creamy, lemon-infused risotto can create a luxurious dining experience. The richness harmonizes well with the cakes.
- Sparkling Water with Lime: A bubbly drink enhances the meal’s freshness while keeping it light and refreshing.
Storage Tips for Shrimp Cakes with Lemon Aioli
Fridge: Store cooled shrimp cakes in an airtight container for up to 2 days. Layer them with parchment paper to prevent sticking and maintain texture.
Freezer: For longer storage, freeze shrimp cakes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
Reheating: To keep shrimp cakes crisp, reheat in a preheated oven at 375°F for 10-15 minutes. Avoid microwaving, as it can make them soggy.
Flavor Retention: Always store lemon aioli separately in the fridge and use it within 3 days for the best flavor with your shrimp cakes.
Expert Tips for Shrimp Cakes with Lemon Aioli
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Texture Matters: Ensure you chop the shrimp to a pea-sized consistency; over-processing can make the cakes gummy instead of tender.
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Panko Precision: Adjust the amount of panko as necessary to maintain moisture without sacrificing the cakes’ ability to hold together.
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Hot Oil: Always check that the olive oil is hot enough before frying. This prevents sogginess and allows for that coveted crispy crust on the shrimp cakes.
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Testing for Doneness: Use a food thermometer to ensure the internal temperature of your shrimp cakes reaches 145°F. This guarantees they’re safe to eat and cooked perfectly!
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Aioli Variations: For a twist on the lemon aioli, consider adding chopped herbs or a pinch of cayenne pepper for added flavor and depth.
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Storage Savvy: Store leftover shrimp cakes in an airtight container and avoid microwaving; instead, reheat in the oven to keep them crispy.
Shrimp Cakes with Lemon Aioli Variations
Feel free to get creative and make these shrimp cakes uniquely yours with these delightful twists!
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Different Seafood: Swap shrimp for finely chopped crab or scallops for a luxurious variation. Each option brings its own unique texture and flavor.
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Herb Swap: Replace parsley with fresh cilantro or chives to create a fresh, herbal profile that’s perfect for summer.
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Crispy Twist: Coat the patties with crushed tortilla chips instead of panko for an extra crunch and a hint of flavor.
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Spicy Kick: Incorporate cayenne pepper or diced jalapeños into the shrimp mixture for a delightful heat that contrasts beautifully with the aioli.
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Baked Option: For a healthier alternative, bake the shrimp cakes in the oven at 400°F, drizzled with olive oil, until golden brown.
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Zesty Aioli: Mix in some chipotle in adobo to your lemon aioli for a smoky, spicy twist that elevates the flavor.
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Veggie Boost: Add grated zucchini or finely diced bell peppers into the shrimp mixture to introduce extra moisture and nutrients.
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Mediterranean Flair: Infuse Mediterranean flavors by adding feta cheese and olives to the shrimp mixture for a deliciously different take.
Shrimp Cakes with Lemon Aioli Recipe FAQs
What type of shrimp should I use for the shrimp cakes?
Absolutely! For the best results, use fresh or properly thawed shrimp. Finely chopping or pulsing them until they are pea-sized will give your cakes a wonderful texture. If you can find shrimp that are sustainably sourced, even better!
How can I store leftover shrimp cakes?
After enjoying your shrimp cakes, store any leftovers in an airtight container in the fridge for up to 2 days. I recommend separating the layers with parchment paper to prevent them from sticking together. When you’re ready to enjoy them again, reheat in the oven to keep that beloved crispy texture!
Can I freeze shrimp cakes with lemon aioli?
Definitely! To freeze, first place the uncooked shrimp cakes in a single layer on a baking sheet. Flash-freeze them for about an hour. Then, transfer the frozen cakes into a freezer-safe container or bag. They can be kept for up to 3 months. When ready to cook, simply fry them directly from the freezer—no need to thaw!
What if my shrimp cakes fall apart while frying?
This can happen if the mixture is too loose. To troubleshoot, add more panko until the mixture holds together better. If they still fall apart, make sure your oil is hot enough before placing them in the skillet, as that’s crucial for forming a nice crust and keeping them intact while frying.
Are shrimp cakes safe for those with seafood allergies?
Not at all! If you or someone you are serving has a seafood allergy, it’s best to avoid shrimp cakes altogether. You can try making similar cakes using vegetables like zucchini or sweet potatoes, paired with a delicious aioli for a delightful alternative.
How long can I keep lemon aioli in the fridge?
I suggest storing your homemade lemon aioli in an airtight container in the fridge for up to 3 days. Keeping it separate from the shrimp cakes will preserve its freshness and flavor. If you find that it’s lost some brightness, adding a splash more lemon juice can really liven it up before serving!
Crispy Shrimp Cakes with Zesty Lemon Aioli Recipe Delight
Ingredients
Equipment
Method
- Chop or pulse the shrimp until they are about pea-sized.
- In a large bowl, mix the chopped shrimp with panko, mayonnaise, egg, parsley, mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper.
- If the mixture seems too loose, add an extra tablespoon or two of panko.
- Wet your hands and form the mixture into 2-3 inch patties.
- In a skillet, warm olive oil over medium heat until shimmering.
- Carefully place patties in the skillet and cook for 3-4 minutes on each side until golden brown.
- In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.
- Plate your shrimp cakes and add a side of lemon aioli for dipping.
