Shrimp cakes with lemon aioli is a healthy and easy recipe made with fresh tender shrimp then dipped in a lemon aioli sauce. These shrimp cakes are loaded with flavor, once you try them, you will be hooked!
If you haven’t tried shrimp cakes, this is your sign to make them asap! This shrimp cakes recipe is so easy to make and comes together quickly.
Perfect for a quick appetizer or snack and best of all they’re low carb and keto friendly.
What are shrimp cakes with lemon aioli?
These shrimp cakes are made with keto and low carb ingredients, pan-fried and dipped in a lemon aioli mayonnaise sauce. If you love a shrimp with aioli recipe, this is the best one!
What is lemon aioli made of?
Lemon aioli is made from mayonnaise, lemon juice, and garlic.
How do you store lemon aioli sauce?
You can store lemon aioli sauce in a covered container in the refrigerator for up to one week.
What are shrimp cakes made of?
- Shrimp – peeled, devined and chopped raw shrimp.
- Eggs – this helps bind the shrimp cakes together.
- Unflavored Pork Rinds – a low carb alternative to panko. Feel free to use panko as well.
- Green Onions – chopped.
- Soy Sauce – low sodium is preferred. Can also use tamari or coconut aminos.
- Kewpie Mayo – a Japanese mayonnaise that is richer and sweeter than American mayonnaise. Can also use regular mayo.
- Olive Oil – can also use your preferred cooking oil.
How do you make shrimp cakes with lemon aioli?
Mix chop shrimp with rest of the ingredients to make a batter. Spoon and drop into a large non-stick pan and cook until shrimp is cooked thoroughly. Stir mayonnaise, lemon juice and garlic together to make the sauce.
What kind of shrimps work best for shrimp cakes?
Use raw, fresh or frozen medium sized shrimps for this recipe.
How do you reheat shrimp cakes?
You can reheat them by using a microwave, oven, or air fryer.
What is the nutrition information for this shrimp cakes recipe?
- 560 Calories
- 2g Carbohydrates
- 1g Fiber
- 52g Protein
- 34g Fat
- 775mg Cholesterol
- 2195mg Sodium
- 275mg Potassium
- 362mg Calcium
- 6mg Iron
- 357ui Vitamin A
- 13mg Vitamin C
Looking for other shrimp recipes?
- Shrimp Asparagus in Garlic Butter
- Cajun Shrimp Boil – Boiling Crab Copycat
- Old Bay Pan Fried Garlic Shrimp
- Garlic Shrimp Fried Rice
- Honey Walnut Shrimp
Now, let’s get making this Shrimp Cake recipe!
- Prepping Time 15M
- Cook Time 5M
- Total Time 20M
- Net Carb/Serv ~2g
- Servings 2
Ingredients
Sauce
- 1/4 Cup Kewpie Mayo (can sub with regular mayo)
- 1 tsp Lemon Juice
- 1 Clove Garlic
Shrimp Cakes
- 1 lb Peeled and Deveined Shrimp
- 2 Eggs
- 1.5 oz Unflavored Pork Rinds (~3 tbsp if using Pork Panko or bread panko)
- 2 Stalks Green Onions
- 1 tsp Soy Sauce
- 3 tbsp Kewpie Mayo (can sub with regular mayo)
- 1 tbsp Olive Oil
Directions
1) Gather all the ingredients.
2) Grate garlic with a grater or garlic press and add into mixing bowl.
3) Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
4) Remove tail from shrimps, chop coarsely about the size of a pea and place into a large mixing bowl.
5) Finely chop green onions and and set aside.
6) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should end up with around 3 tbsp of ground Unflavored Pork Rinds. Note – Skip this step if you are using Pork Panko or bread panko and add directly into the mixing bowl.
7) Add eggs, Kewpie Mayo, Soy Sauce, green onions and ground Unflavored Pork Rinds into the large mixing bowl and mix well.
8) Heat a large skillet on medium heat and add 1 tbsp olive oil.
9) Drop a large spoonful of the shrimp cake mixture at a time. Using the back of your spoon, gently press down on the shrimp cakes to flatten ever so slightly and cook for 2.5-3.5 minutes until browned. then flip over and cook for another 1-2 minutes. Both sides should be golden brown.
10) Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.
Hope you enjoy your Shrimp Cakes with Lemon Aioli!
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Shrimp Cakes with Lemon Aioli
Ingredients
Sauce
- 1/4 Cup Kewpie Mayo can sub with regular mayo
- 1 tsp Lemon Juice
- 1 Clove Garlic
Shrimp Cakes
- 1 lb Shrimp peeled and deveined
- 2 Eggs
- 1.5 oz Unflavored Pork Rinds ~3 tbsp if using pork panko or bread panko
- 2 Stalks Green Onions
- 1 tsp Soy Sauce
- 3 tbsp Kewpie Mayo can sub with regular mayo
- 1 tbsp Olive Oil
Instructions
- Gather all the ingredients.
- Grate garlic with a grater or garlic press and add into mixing bowl.
- Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
- Remove tail from shrimps, chop coarsely about the size of a pea and place into a large mixing bowl.
- Finely chop green onions and and set aside.
- Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should end up with around 3 tbsp of ground Unflavored Pork Rinds. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko or bread panko and add directly into the mixing bowl.
- Add eggs, Kewpie Mayo, Soy Sauce, green onions and ground Unflavored Pork Rinds into the large mixing bowl and mix well.
- Heat a large skillet on medium heat and add 1 tbsp olive oil.
- Drop a large spoonful of the shrimp cake mixture at a time. Using the back of your spoon, gently press down on the shrimp cakes to flatten ever so slightly and cook for 2.5-3.5 minutes until browned. Then Flip over and cook for another 1-2 minutes. Both sides should be golden brown.
- Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.
Video
Nutrition
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Could this recipe be adapted to use canned tuna?
Hi Don – maybe but we’ve never tried.