Shrimp Cakes with Garlic Aioli

Get ready for my must-try Shrimp Cakes with Garlic Aioli recipe! Bursting with Japanese-inspired flavors, these tender cakes paired with homemade garlic aioli sauce are an absolute game-changer. Quick, easy, and packed with all-natural goodness, they’re a mouthwatering delight that’ll have you craving seconds in no time!

Shrimp cakes served on a plate with garlic lemon aioli sauce, top down shot.

Why I Love This Recipe

The best part of my shrimp cake recipe is how effortlessly it brings together the best of both worlds – homemade goodness and Japanese-inspired flavors! I take the classic shrimp cake and infuse it with my unique blend of ingredients, resulting in a dish that’s bursting with tender and juicy shrimp cakes! But what truly sets my recipe apart is my signature hand crafted garlic aioli sauce, as featured in my beloved Baked Chicken Aioli recipe!

By incorporating Japanese-inspired ingredients into the shrimp cake batter, I’ve crafted a fusion dish that’s as unique as it is delicious! Whether you’re hosting a party or simply craving a flavorful appetizer, this recipe is a surefire winner! Trust me, once you try it, you’ll be hooked and eager to share it with everyone you know!



  • Shrimp – peeled, devined and chopped raw shrimp.
  • Eggs – beaten.
  • Panko – panko bread crumbs.
  • Green Onions – chopped.
  • Soy Sauce – low-sodium Soy Sauce preferred.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Olive Oil – extra virgin olive oil or olive oil of choice.

 🦐 Shrimp Note

You can use Fresh or Frozen Shrimp for this recipe. If using frozen shrimp, make sure they are properly defrosted according to the instructions on the packaging before proceeding.

Shrimp cakes served on a plate with garlic lemon aioli sauce.


Step 1 Prepare the sauce by mixing grated garlic, mayo, and lemon juice.

Garlic aioli sauce.

Step 2 Chop the shrimp into small pieces and combine them in a bowl with eggs, mayo, soy sauce, green onions, and panko breadcrumbs.

Shrimp cake batter.

Step 3Cook spoonfuls of this mixture in a skillet with preheated olive oil until they’re golden on both sides, about 1-3 minutes. Transfer them to a plate and serve with the lemon garlic aioli sauce.

Shrimp cake in a frying pan.

🍳 Cooking Pro Tip

Avoid Overcrowding the pan when frying the shrimp cakes to ensure they cook evenly and achieve a crispy exterior. Additionally, allow the shrimp cakes to cook undisturbed for a few minutes on each side before flipping to ensure they develop a golden, crispy crust.

🍽️Serving Pro Tip

For the best taste and texture, serve the shrimp cakes Immediately After Cooking while they are still hot and crispy.

Pairing Recommendations

Pair with my Ground Beef Jerky Sticks, Spinach Artichoke Bites, or fresh vegetables with Cream Cheese Garlic Dip for a diverse selection of appetizers that perfectly complement the rich flavors of the shrimp cakes.

Shrimp cakes served on a plate with garlic lemon aioli sauce showing cross sectional cut, close up shot.


Frequently Asked Questions

How do I properly defrost frozen shrimp before using them in the recipe?

To properly defrost frozen shrimp before using them in the recipe, it is recommended to thaw them in the fridge overnight for the best results. However, if you're short on time, you can place the frozen shrimp in a ziplock bag and thaw them in a water bath.

How long should I cook the shrimp cakes on each side to ensure they're fully cooked?

When cooking the shrimp cakes, ensure they're fully cooked by frying them for approximately 2-3 minutes on the first side. Then, on the second side, cook for a slightly shorter duration, around 1-2 minutes, until they're golden brown and crispy.

How can I prevent the shrimp cakes from falling apart while frying?

To prevent the shrimp cakes from falling apart while frying, make sure the oil in the frying pan is preheated before adding in the shrimp cakes. Once you've added them to the pan, refrain from moving them around until they're ready to flip, allowing them to develop a crispy crust and hold their shape.

Storage Tips

To store leftover shrimp cakes, place them in an airtight container in the refrigerator. They will remain fresh for 3-5 days. Additionally, store the sauce in a separate container, where it will stay good in the fridge for 10-14 days.

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Watch How To Make It

Shrimp cakes served on a plate with garlic lemon aioli sauce showing cross sectional cut, top down shoaShrimp cakes served on a plate with garlic lemon aioli sauce, top down shot.t.

Shrimp Cakes with Garlic Aioli

Learn how to make delicious shrimp cakes infused with Japanese-inspired flavors. Perfect for parties or as a flavorful appetizer. Quick and easy to prepare with all-natural ingredients.
4.59 from 17 votes
Course: Main Course
Cuisine: Worldwide
Keyword: shrimp cakes recipe
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2
Print Recipe
Calories: 560kcal


Shrimp Cakes

  • 1 lb Shrimp peeled and deveined
  • 2 Eggs
  • 3 tbsp Panko
  • 2 Stalks Green Onions
  • 1 tsp Soy Sauce
  • 3 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
  • 1 tbsp Olive Oil


  • 1/4 Cup Kewpie Mayo can sub with regular mayo but will alter taste
  • 1 tsp Lemon Juice
  • 1 Clove Garlic


  • Gather all the ingredients.
    Ingredients for shrimp cake recipe.
  • Grate garlic with a grater or garlic press.
    Grated garlic.
  • Mix 1/4 cup of mayo, lemon juice, and grated garlic in a bowl to prepare the sauce.
    Garlic aioli sauce.
  • Finely chop green onions.
    Chopped green onions.
  • Remove tail from shrimps, chop coarsely about the size of a pea.
    Chopped shrimp.
  • Combine chopped shrimp eggs, 3 tbsp mayo, soy sauce, chopped green onions and panko into a mixing bowl to create shrimp cake batter.
    Shrimp cake batter.
  • Heat oil in a frying pan. Once oil is preheated, spoon portions of the shrimp cake mixture into the pan. Gently flatten them with the back of a spoon and cook for 2.5-3.5 minutes until golden brown. Flip and cook for another 1-2 minutes until both sides are golden brown.
    Shrimp cake in a frying pan.
  • Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.
    Shrimp cake served with garlic aioli.


Calories: 560kcal | Carbohydrates: 2g | Protein: 52g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 775mg | Sodium: 2195mg | Potassium: 275mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 13mg | Calcium: 362mg | Iron: 6mg
*Values Based Per Serving
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  1. Could this recipe be adapted to use canned tuna?

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