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Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli: A Crispy Delight at Home

Enjoy the flavors of Shrimp Cakes with Lemon Aioli, a crispy, gluten-free appetizer bursting with seafood and zesty brightness.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 4 cakes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 lb shrimp, peeled, deveined, and finely chopped use fresh or thawed shrimp for optimal texture.
  • 1/2 cup breadcrumbs provides structure and crunch—substitute with gluten-free breadcrumbs if necessary.
  • 1/4 cup mayonnaise adds moisture and richness; Greek yogurt can lighten the dish.
  • 1 large egg serves as a binder to keep your cakes together.
  • 1 green onion, finely chopped adds a mild onion flavor; shallots can be used instead if desired.
  • 1 tablespoon Dijon mustard introduces a tangy note; feel free to swap with yellow mustard.
  • 1 teaspoon Worcestershire sauce enhances the overall flavor; can substitute with soy sauce for a different twist.
  • 2 teaspoons lemon zest brightens up the dish; crucial for flavor, no substitute.
  • 1 clove garlic intensifies flavor; garlic powder is a quick fix if needed.
  • salt & pepper essential for seasoning, adjust as you prefer.
  • 2 tablespoons olive oil ideal for cooking—the perfect alternative is avocado oil for a higher smoke point.
For the Lemon Aioli
  • 1/2 cup mayonnaise works beautifully as the base for creamy aioli.
  • 1 clove garlic, minced adds a rich, aromatic quality.
  • 1 tablespoon lemon juice provides that zesty tang essential to aioli.
  • salt remember, a pinch will enhance all flavors!

Equipment

  • Mixing bowl
  • Skillet
  • Baking sheet
  • Plastic wrap

Method
 

Shrimp Cakes Preparation
  1. In a large mixing bowl, combine 1 lb of finely chopped shrimp, 1/2 cup of breadcrumbs, 1/4 cup of mayonnaise, and 1 large egg. Add 1 finely chopped green onion, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 teaspoons lemon zest, and 1 minced garlic clove. Season generously with salt and pepper. Mix thoroughly until well combined, ensuring the shrimp cakes will be flavorful and moist.
  2. Using your hands, form the shrimp mixture into small patties, about 8-10 in total. Once shaped, place the shrimp cakes on a plate or a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 15-20 minutes.
  3. While the shrimp cakes are chilling, prepare the zesty lemon aioli. In a small bowl, mix together 1/2 cup of mayonnaise, 1 minced garlic clove, 1 tablespoon of lemon juice, 2 teaspoons of lemon zest, and a pinch of salt. Blend until smooth and creamy, then refrigerate until ready to serve.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Allow the oil to warm for about 1-2 minutes.
  5. Carefully add the chilled shrimp cakes to the hot skillet, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until each cake is golden brown and cooked through.
  6. Once cooked, use a slotted spatula to transfer the shrimp cakes to a plate lined with paper towels to absorb any excess oil. Serve immediately while they’re warm, garnished with a dollop of the homemade lemon aioli on the side.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 140mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 8mg

Notes

These shrimp cakes with lemon aioli make a delightful appetizer or a light meal, bursting with flavor.

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