This is the Shrimp Recipe that all Shrimp lovers are going to be drooling over! These Easy Shrimp Cakes with Lemon Aioli combine boatloads of tender juicy Shrimp, crunchy Panko bread crumbs, chives and lemon to create one salivating combination!
The key word in this recipe for Easy Shrimp Cakes is “Easy” ! You’re not going to believe that something so easy to make can taste so delicious.
However, as delicious as these little Shrimp Cakes are on their own you’re not going to want to skip the Lemon Aioli dipping sauce! It’s just as easy to make and adds a flavor boost that’s so amazing it makes it difficult not to gobble up the whole plate of Shrimp Cakes on your own!
Ingredients needed to make these Easy Shrimp Cakes
- Large Shrimp / shelled and deveined
- Panko bread Crumbs
- Mayonnaise….was late for the photo shoot so he’s not pictured below. lol.
- Egg
- Lemon
- Chives
- Salt and pepper
Tips for make the best Shrimp Cakes
- Use large shrimp that have preferably been deveined already– I made the mistake of using smaller shrimp once…I will never make that mistake again. It took Forever…to shell and clean those little guys.
- Chop Shrimp into bite-sized pieces– This will help hold your patties together better and allow the other ingredients to meld together better. You may also choose to use a food processor to chop up your shrimp. Just take care to not over-process into shrimp soup!
- Use a large Ice Cream Scoop for quick, easy and precise measuring of Shrimp Cakes- This isn’t absolutely necessary…I didn’t use one but my cakes were not all the same size either. However if you really want to best looking patty this would definitely be helpful
- Use your hands to press each patty together– This may sound a bit messy but it really made a big difference in having my Shrimp Cakes hold together. The one’s that I just plopped on the pan were a little more brittle and had some run away shrimp that fell away from the cake. Of course you will want to make sure your hands are clean or you can also always wear plastic gloves.
- Make sure your skillet is well heated before you plop your patties in the oil- You want to hear that loud sizzle the second your Shrimp Cake hits the pan. This will produce that nice crisp outer coating and help prevent it from sticking to the pan.
- Coat patties with bread crumbs- Give your patties an extra crispy coating by coating the outside of your made patties with more bread crumbs before cooking.
Ingredients for Lemon Aioli
- Mayonnaise
- Garlic
- Lemon
To Devein or not to Devein your Shrimp
That is the question. First of all, I Always buy deveined shrimp! I can’t be bothered to add that task to the already tedious process of cleaning and removing the shells.
That being said you may be wondering if it’s absolutely necessary to devein your shrimp. While it isn’t going to make anyone sick if you do not it could potentially alter the delicious flavor….so I hear. Like I said, I Always buy de-veined shrimp. So if you want the best tasting Shrimp Cakes….devein your shrimp.
If you need to learn How to devein your shrimp and are wondering how it’s done here is an easy tutorial to help you out.
Try more of our favorite Seafood and Shrimp Recipes below
- Grilled Shrimp Scampi
- New England Baked Haddock with Ritz Cracker & Shrimp Stuffing
- Orzo Pasta Salad with Lobster & Lemon Dressing
- Four Seasons Crab Cakes
Easy Shrimp Cakes with Lemon Aioli
Ingredients
For the Shrimp Cakes
- 1 pound Large shrimp ,cleaned, shelled and deveined. Larger Shrimp will make this process quicker and easier.
- 1 Cup Panko bread crumbs
- 1 Large Egg
- 1/2 Cup Mayonnaise
- 1 Lemon ,zested
- 1 Tablespoon Chopped Chives
- Salt and pepper to taste
For the Lemon Aioli
- 1/2 Cup Mayonnaise
- 3 Cloves Garlic ,pressed or finely minced
- 1 Lemon ,juiced and zested
For cooking
- 1-2 Tablespoons Extra virgin olive oil
Instructions
For the Shrimp Cakes
- Heat oil in a large skillet over medium high heat.
- Rinse Shrimp and pat dry with a paper towel.
- Devein shrimp and chop into small bits. Most should be about the size of a pea or slightly larger.
- In a large bowl add bread crumbs, egg, mayonnaise, chives, lemon zest and salt and pepper and mix to combine.
- Add chopped shrimp to bread crumb mixture and mix to combine and coat shrimp well.
- Scoop mixture with large ice cream scooper and pat with hands to for a round patty. (If coating with extra bread crumbs do so at this point. Place extra panko bread crumbs in a shallow bowl or dish and press all sides of patty on them.) Reduce heat to medium and place patty into hot oil in skillet and cook for about 3-5 minutes then flip and cook on other side for another 3-5 minutes until patties are cooked through. ( Watch closely and adjust heat as needed so you do not burn patties)
- Place cooked patties on a serving dish and serve hot with Lemon Aioli Dipping Sauce. (I recommend not skipping the Lemon Aioli! It's the highlight of this dish!)
For the Lemon Aioli
- In a small mixing bowl combine mayonnaise, crushed garlic, juice and zest from 1 lemon.
- Mix well to combine then cover and place in refrigerator until ready to serve.
Notes
Nutrition
I will try it. Sounds delicious.
Hi Nicole!
I made this last night for my husband and myself, It turned out so amazing and yummy too!
We love the lemon aolia so refreshing with shrimp cakes.
I just visited your site yesterday searching for a shrimp cake recipe on Google..
So glad I found your site!!
I will be trying more of your recipes,
Thanks so much Nicole!
MaryLou