If you’ve been searching for a dish that delivers that perfect crunch with bursts of bright, zesty flavor, look no further than this Crispy Shrimp Cakes with Lemon Aioli Recipe. These golden-brown cakes combine tender, juicy shrimp with fresh lemony notes and a tantalizingly creamy aioli that elevates every bite. Whether you’re cooking for a special occasion or a casual dinner, this recipe brings a delightful texture contrast and a fresh seaside vibe straight to your table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making Crispy Shrimp Cakes with Lemon Aioli Recipe a delicious success. Each element plays an important role—from the delicate shrimp to the aromatic green onions and the crunchy breadcrumbs, every component contributes to the texture, flavor, or color that makes this dish so irresistible.
- 1 lb raw shrimp, peeled and deveined: The star ingredient giving you that rich seafood sweetness and tender bite.
- 1 cup breadcrumbs: These provide the essential crunch and help bind the cakes together perfectly.
- 2 large eggs: Acting as a natural glue to hold all the cake ingredients firmly in place.
- 3 green onions, finely chopped: Adds a subtle oniony freshness and vivid green specks for color.
- 2 tbsp lemon juice: Brings bright, tangy notes that awaken the flavors.
- Zest of 1 lemon: Intensifies the citrus aroma and taste without overpowering the dish.
- Salt and pepper to taste: Essential seasoning that balances the richness.
- ½ cup mayonnaise: The creamy base for the lemon aioli, adding smoothness.
- 1 garlic clove, minced: Infuses a gentle garlic punch in the aioli sauce.
- 1 tbsp lemon juice: Freshens up the aioli with a lively citrus finish.
How to Make Crispy Shrimp Cakes with Lemon Aioli Recipe
Step 1: Prepare the shrimp
Start by chopping your raw shrimp into small pieces. Be careful not to over-process them in a food processor or by hand; you want your shrimp to retain a little texture that will keep each bite delightfully tender and not mushy.
Step 2: Mix the cake ingredients
In a large bowl, combine your chopped shrimp with the breadcrumbs, eggs, finely chopped green onions, lemon juice, lemon zest, salt, and pepper. Mix everything gently but thoroughly so that all the flavors combine evenly without crushing the shrimp pieces.
Step 3: Form patties
Take portions of the shrimp mixture and shape them into cakes about 1 inch thick. This thickness is just right to ensure they cook thoroughly while maintaining a crisp outer layer that holds together beautifully in the pan.
Step 4: Cook the shrimp cakes
Heat a good glug of olive oil in a skillet over medium heat. Carefully place the shrimp cakes in the pan and fry them for about 4 minutes on each side until they develop a gorgeous golden crust that’s crispy on the outside and tender in the middle. The smell at this point is irresistible!
Step 5: Make the lemon aioli
While your shrimp cakes are cooking, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. This simple lemon aioli packs a creamy, tangy punch that complements the shrimp cakes perfectly and adds a cooling richness to every bite.
Step 6: Serve up!
Plate your hot, crispy shrimp cakes and either drizzle the lemon aioli over them or serve it on the side for dipping. These cakes are best enjoyed immediately to savor their full crispness and fresh flavors!
How to Serve Crispy Shrimp Cakes with Lemon Aioli Recipe
Garnishes
Fresh garnishes like a sprinkle of chopped parsley, thin lemon slices, or even a scattering of microgreens add a touch of color and freshness that make the dish look as good as it tastes. These little accents also add layers of flavor that brighten up each bite.
Side Dishes
Serve these shrimp cakes alongside a crisp green salad, roasted asparagus, or a vibrant mango salsa to enhance the meal with contrasting textures and a variety of flavors. Light, fresh sides balance the richness of the cakes and aioli beautifully.
Creative Ways to Present
For a fun twist, transform the shrimp cakes into sliders using mini brioche buns topped with crisp lettuce and a dollop of lemon aioli. Alternatively, serve them on a bed of mixed greens drizzled with a light vinaigrette for an elegant appetizer that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place the shrimp cakes in an airtight container and refrigerate them for up to 2 days. Keeping them cool helps maintain their freshness and prevents the shrimp from drying out.
Freezing
These shrimp cakes freeze beautifully. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They keep well for up to 1 month, which is perfect for quick meals later on.
Reheating
To bring back that delightful crispiness, reheat the shrimp cakes in a skillet over medium heat rather than the microwave. This method refreshes their crunchy texture and warms the inside without making them soggy.
FAQs
Can I use cooked shrimp instead of raw shrimp in this recipe?
While it’s possible to use cooked shrimp, raw shrimp works best because it binds better with the other ingredients and keeps the cakes moist. Using raw shrimp allows you to control the texture more effectively.
What can I substitute for breadcrumbs?
If you’re out of breadcrumbs, crushed crackers or panko make excellent substitutes. They’ll still provide the crunch needed to hold the cakes together and add texture.
Is lemon aioli hard to make?
Not at all! The lemon aioli in this recipe is incredibly simple—just a quick mix of mayo, garlic, lemon juice, salt, and pepper. It takes only minutes and adds so much flavor.
Can I bake the shrimp cakes instead of frying?
Yes, baking is a healthier alternative. Bake the shrimp cakes on a greased baking sheet at 400°F (200°C) for about 15 minutes, flipping halfway through, until golden and cooked through.
How do I prevent the cakes from falling apart while cooking?
Ensure you have enough binding agents like eggs and breadcrumbs, and don’t over-handle the mixture. Also, gently press them into uniform thickness and cook them on medium heat to allow a crispy exterior to form and hold the cakes together.
Final Thoughts
You truly can’t go wrong with the Crispy Shrimp Cakes with Lemon Aioli Recipe. It’s a joyful celebration of bright flavors, contrasting textures, and ingredients that feel fresh and nourishing. Whether you’re a seafood lover or just looking for a new favorite, this recipe is bound to become a cherished staple in your kitchen. Give it a try and watch it disappear—every last bite is a little piece of happiness!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy Shrimp Cakes with Lemon Aioli are a delicious and flavorful appetizer featuring tender shrimp combined with fresh ingredients, formed into patties, and pan-fried to golden perfection. Served with a zesty lemon aioli, these shrimp cakes offer a perfect balance of crispy texture and bright citrus notes, ideal for an impressive starter or light meal.
Ingredients
Shrimp Cakes
- 1 lb raw shrimp, peeled and deveined
- 1 cup breadcrumbs
- 2 large eggs
- 3 green onions, finely chopped
- 2 tbsp lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Lemon Aioli
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Chop the raw shrimp into small pieces, being careful not to over-process. This maintains a nice texture in the finished cakes.
- Mix the cake ingredients: In a large bowl, combine the chopped shrimp, breadcrumbs, eggs, finely chopped green onions, lemon juice, lemon zest, salt, and pepper. Mix thoroughly to evenly incorporate all ingredients.
- Form patties: Shape the mixture into shrimp cakes about 1 inch thick. This size ensures they cook evenly and hold their shape during frying.
- Cook the shrimp cakes: Heat olive oil in a skillet over medium heat. Fry the shrimp cakes for approximately 4 minutes per side, or until golden brown and crispy on the outside.
- Make the lemon aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt and pepper until smooth and creamy.
- Serve: Plate the crispy shrimp cakes and drizzle or serve alongside the lemon aioli as a dip. Enjoy immediately for the best flavor and texture.
Notes
- Ensure shrimp is chopped finely but not pureed to retain texture.
- Adjust seasoning in both the cakes and aioli to your taste.
- Use fresh lemon juice and zest for the best flavor.
- Serve immediately after frying to keep cakes crispy.
- Can be paired with a simple green salad or steamed vegetables for a fuller meal.
