Pin it
These crunchy Shrimp Cakes with Citrus Aioli have become my favorite way to wow dinner guests without sweating in the kitchen for hours. You'll love the golden crunchy outside that gives way to juicy shrimp inside, and the tangy citrus aioli really makes everything pop.
I threw these shrimp cakes together for a surprise dinner gathering when I needed something fancy-looking that wasn't actually complicated. Every plate came back clean, and now they've become what my family asks for whenever we're celebrating something special. Nobody can resist that perfect mix of crispy outside and tender shrimp inside.
- 1 lb shrimp: cleaned, tails removed, and coarsely chopped to create the main flavor foundation
- 1/2 cup panko breadcrumbs: delivers that must-have crunch that makes everyone come back for seconds
- 1/4 cup mayonnaise: keeps everything stuck together while adding a nice richness
- 1 egg: works as the glue during the cooking process
- 2 tablespoons fresh parsley: brings color and freshness to each bite
- 1 tablespoon Dijon mustard: adds complexity and a bit of zing
- 1 tablespoon lemon zest: wakes up all the flavors
- 1/2 teaspoon Old Bay seasoning: gives that signature seafood taste
- Salt and pepper: add to your liking for best taste
- 1 tablespoon olive oil: helps create that beautiful brown crust
- For the Citrus Aioli:
- 1/2 cup mayonnaise: creates the smooth foundation for the sauce
- 1 tablespoon fresh lemon juice: cuts through the richness with tangy freshness
- 1 teaspoon lemon zest: boosts the lemon flavor throughout
- 1 teaspoon garlic: adds that necessary savory kick
- Salt and pepper: add to your liking for perfect balance
Easy Cooking Method
- Cut Up Your Shrimp:
- Chop the shrimp into pieces about as big as a corn kernel. Don't go too small or you'll lose the shrimp texture, but don't leave them too big or your cakes won't stick together. Getting this right makes all the difference.
- Combine Everything:
- Put all your shrimp cake stuff in a big bowl. Mix it gently by folding everything together instead of stirring hard, so you don't mush up the shrimp. The mix should feel a bit sticky but hold together when you press it. If it seems too wet, just toss in another spoonful of breadcrumbs.
- Shape Your Cakes:
- Split the mixture into four equal parts using a measuring cup if you want them all the same size. Get your hands slightly wet, then gently form each portion into a cake about 3/4 inch thick. Press the edges so they don't fall apart when cooking.
- Cook Until Crispy:
- Get your pan medium-hot but not smoking. Pour in the olive oil and wait till it shimmers before carefully placing your cakes in. Let them cook without touching for 3-4 minutes until they're nice and golden on bottom. Flip them carefully with a thin spatula and cook another 3-4 minutes until they hit 145°F inside.
- Make Your Aioli:
- While the cakes cook, mix all the aioli ingredients in a small bowl. Start with less lemon and garlic, then taste and add more if you want. You're looking for a smooth sauce that's thick enough to drizzle nicely over the hot cakes.
Pin it
I remember the first time I served these shrimp cakes during a backyard get-together. When everyone took their first bite of that crunchy outside and tender shrimp inside with the zingy lemon sauce, the whole table went quiet for a minute. Nobody talked because they were too busy enjoying the food. Now we always make them to kick off summer every year.
Prep-Ahead Options
These shrimp cakes actually taste even better if you mix them up ahead of time. You can prepare the mixture up to a day before, shape the cakes, and keep them covered in the fridge. This sitting time helps all the flavors mix together and makes the cakes less likely to fall apart when cooking.
If you want to save them longer, put the raw patties on a baking sheet lined with parchment, freeze them solid, then pop them in a freezer bag. They'll stay good for three months. You can cook them straight from frozen, just add about 2-3 extra minutes per side.
If you have leftover cooked cakes, they'll keep in the fridge for up to two days. Warm them up in a 350°F oven for around 10 minutes until they're heated through, and they'll still have their crispy outside.
Great Serving Ideas
These shrimp cakes can stand alone as the main attraction but taste amazing with the right sides. For a lighter meal, try them on top of some lightly dressed salad greens. If you want something more substantial, add some roasted asparagus and lemon-flavored rice.
The lemon aioli works perfectly with the cakes, but try putting some extra sauce on the side for dipping too. You can also turn them into mini sandwiches by putting them on small toasted buns with the aioli, some arugula, and thin avocado slices.
For drinks, try serving them with a light, crisp white wine like Chardonnay (not the oaky kind) or Sauvignon Blanc that works with the seafood flavors without being too heavy.
Pin it
Common Fixes
If your shrimp cakes break apart while cooking, your mixture might be too soggy. Just add one tablespoon of breadcrumbs at a time until everything sticks together when pressed. Putting the shaped patties in the fridge for 30 minutes before cooking can also help them stay in one piece.
For the aioli, if it comes out too thick, add a tiny bit of water or lemon juice to thin it out. If it seems too runny, mix in a little more mayo. Keep in mind that the flavors get stronger as the aioli sits, so make it a bit milder than you want if you're making it ahead of time.
Frequently Asked Questions
- → What can I do to stop shrimp patties from crumbling?
Make sure to balance the mixture with enough binders, like breadcrumbs and mayo. Popping the patties into the fridge for 20 minutes helps them hold steady while cooking.
- → Can I skip frying and bake them instead?
Absolutely! For a lighter version, just preheat your oven to 375°F and bake on each side for 15-20 minutes until they’ve got a golden crust.
- → What can I use if I’m out of Old Bay seasoning?
Mix up paprika, a little celery salt, some pepper, garlic powder, cayenne, and you’ll have a seasoning blend pretty close to Old Bay!
- → How can I make the lemon dipping sauce pop more?
Brighten it up by adding some extra lemon zest, a pinch of smoked paprika, or a tiny bit of Dijon mustard. Adjust garlic for boldness, too.
- → Is it okay to prepare these shrimp cakes beforehand?
Totally. You can prep the patties and store them in the fridge for up to 4 hours before cooking. This makes them firmer and easier to cook.