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Pan-Golden Shrimp Cakes with Fresh Lemon Aioli
At Table Number Seven, these golden shrimpcakes are crafted to be delicately crisp on the outside and tender within, infused with bright notes of garlic and fresh lemon that echo the freshness of the sea.
In a large mixing bowl, combine the finely chopped shrimp with the breadcrumbs, mayonnaise, egg, green onion, Dijon mustard, Worcestershire sauce, lemon zest, garlic, and a generous seasoning of sea salt and freshly cracked black pepper. Gently mix until everything is evenly incorporated.
Shape the mixture into small, neat patties (about 8–10 in total) and place them on a plate. Transfer to the refrigerator and allow them to chill for 15–20 minutes, helping the cakes firm up and hold their shape during cooking.
Meanwhile, prepare the lemon aioli. In a small bowl, stir together the mayonnaise, minced garlic, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined. Refrigerate until ready to serve, allowing the flavours to develop.
Warm the olive oil in a skillet over medium heat. Once hot, place the shrimp cakes into the pan and cook for 3–4 minutes per side, until beautifully golden and cooked through.
Serve immediately while warm, accompanied by a generous spoonful of the bright lemon aioli on the side.
A few details make all the difference
01
Mix gently for the best texture
Chop the shrimp finely but avoid turning it into a paste. Gentle mixing keeps the cakes tender and gives them a pleasant texture once cooked.
02
Chill the shrimp cakes before frying
Refrigerating the patties helps them firm up and prevents them from falling apart in the skillet.
03
Cook until deeply golden on both sides
Allow the shrimp cakes to develop a rich golden crust before turning. This creates the best flavour and texture.
Why this recipe works
Served alongside a silky, zesty lemon aioli, they offer a refined yet effortless dish — perfect as an elegant starter or a light supper that feels quietly indulgent without complication.
Cook’s notes
Allow the shrimp cakes to chill briefly before cooking
A short rest in the refrigerator helps the patties firm up so they hold their shape beautifully in the pan, while also giving the flavours time to meld together.
Use fresh or properly thawed raw shrimp for the best texture and flavour
Pre-cooked shrimp can become rubbery when reheated, so starting with raw shrimp ensures the cakes remain tender and delicate. Finely chop the shrimp rather than blending it into a paste—this preserves a gentle, rustic texture and gives each bite a satisfying, succulent character.
In a large mixing bowl, combine the finely chopped shrimp with the breadcrumbs, mayonnaise, egg, green onion, Dijon mustard, Worcestershire sauce, lemon zest, garlic, and a generous seasoning of sea salt and freshly cracked black pepper. Gently mix until everything is evenly incorporated.
Shape the mixture into small, neat patties (about 8–10 in total) and place them on a plate. Transfer to the refrigerator and allow them to chill for 15–20 minutes, helping the cakes firm up and hold their shape during cooking.
Meanwhile, prepare the lemon aioli. In a small bowl, stir together the mayonnaise, minced garlic, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined. Refrigerate until ready to serve, allowing the flavours to develop.
Warm the olive oil in a skillet over medium heat. Once hot, place the shrimp cakes into the pan and cook for 3–4 minutes per side, until beautifully golden and cooked through.
Serve immediately while warm, accompanied by a generous spoonful of the bright lemon aioli on the side.
Cook’s notes
Allow the shrimp cakes to chill briefly before cooking: A short rest in the refrigerator helps the patties firm up so they hold their shape beautifully in the pan, while also giving the flavours time to meld together.
Use fresh or properly thawed raw shrimp for the best texture and flavour: Pre-cooked shrimp can become rubbery when reheated, so starting with raw shrimp ensures the cakes remain tender and delicate. Finely chop the shrimp rather than blending it into a paste—this preserves a gentle, rustic texture and gives each bite a satisfying, succulent character.
Cooking mode
Pan-Golden Shrimp Cakes with Fresh Lemon Aioli
In a large mixing bowl, combine the finely chopped shrimp with the breadcrumbs, mayonnaise, egg, green onion, Dijon mustard, Worcestershire sauce, lemon zest, garlic, and a generous seasoning of sea salt and freshly cracked black pepper. Gently mix until everything is evenly incorporated.
Shape the mixture into small, neat patties (about 8–10 in total) and place them on a plate. Transfer to the refrigerator and allow them to chill for 15–20 minutes, helping the cakes firm up and hold their shape during cooking.
Meanwhile, prepare the lemon aioli. In a small bowl, stir together the mayonnaise, minced garlic, fresh lemon juice, lemon zest, and a pinch of salt until smooth and well combined. Refrigerate until ready to serve, allowing the flavours to develop.
Warm the olive oil in a skillet over medium heat. Once hot, place the shrimp cakes into the pan and cook for 3–4 minutes per side, until beautifully golden and cooked through.
Serve immediately while warm, accompanied by a generous spoonful of the bright lemon aioli on the side.
A letter from table number seven
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