Description

These crispy shrimp cakes feature a crunchy panko crust and tender shrimp inside, paired perfectly with a bright, tangy homemade lemon aioli. Quick and easy to make, they are a delicious seafood treat for any occasion.

Ingredients

Scale

1 lb raw shrimp, peeled and deveined (fresh or thawed frozen)
3/4 cup panko breadcrumbs (Japanese-style preferred)
2 large eggs
2 green onions, thinly sliced
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (optional)
1/4 cup mayonnaise
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp chili flakes (optional)
Salt and black pepper to taste
Vegetable oil or canola oil for frying

Instructions

Prep your shrimp: Peel and devein if needed. Pat dry and roughly chop or pulse in a food processor 3-4 short bursts until finely chopped but not pureed.
Mix the shrimp cake batter: In a large bowl, combine chopped shrimp, panko breadcrumbs, green onions, garlic, parsley, eggs, salt, and pepper. Mix gently until evenly incorporated. Add more panko if too wet.
Shape the cakes: Wet your hands and form the mixture into 8 equal patties, about 3 inches in diameter and 3/4 inch thick. Place on a plate or baking sheet.
Make the lemon aioli: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, chili flakes (if using), salt, and pepper. Add lemon zest if desired.
Heat the oil: Pour about 1/4 inch of oil into a skillet and heat over medium until shimmering but not smoking. Test with a breadcrumb piece.
Fry the shrimp cakes: Fry 3-4 cakes at a time for 3-4 minutes per side until golden brown and crispy. Flip gently with a spatula. Drain on paper towels. Repeat with remaining cakes.
Serve warm with lemon aioli and garnish with parsley or lemon wedges if desired.

Notes

Pat shrimp dry to ensure crispiness. Pulse shrimp just enough to avoid gummy texture. Maintain oil temperature around 350°F (175°C) for best frying results. Make aioli ahead for better flavor. Leftovers reheat well in a 350°F oven for 8-10 minutes to regain crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 shrimp cake
Calories: 130
Fat: 5
Carbohydrates: 8
Fiber: 1
Protein: 12

Keywords: shrimp cakes, crispy shrimp cakes, seafood appetizer, lemon aioli, easy shrimp recipe, panko shrimp cakes, homemade aioli