Shrimp Cakes With Smoked Paprika Aioli

Updated November 12, 2025

Prep Time: 30 minutes (includes cooking time)

Servings: 4–6 (adjust based on portion size)

Ingredients

For the Smoked Paprika Aioli

  • 1 cup mayonnaise

  • 1 garlic clove, grated

  • 1 tablespoon fresh lemon juice (from ½ lemon)

  • ¾ teaspoon smoked paprika

  • Lemon wedges (for serving)

For the Shrimp Cakes

  • 1 pound peeled, deveined shrimp (thawed if frozen; tip: raw shrimp cooks beautifully in this recipe too), tails removed

  • 2 large eggs

  • 1 cup fresh corn kernels (from 1 medium ear of corn)

  • ½ cup panko bread crumbs (add extra if mixture is too loose)

  • ½ cup chopped red bell pepper (from ½ small pepper)

  • 3 tablespoons fresh basil, chopped

  • 2 tablespoons fresh chives, finely chopped

  • 1 tablespoon olive oil (plus extra for frying)

  • 1 teaspoon kosher salt

Instructions

Step 1: Prepare the Smoked Paprika Aioli

In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, and smoked paprika until smooth. For deeper flavor, refrigerate the aioli for 30 minutes to allow flavors to meld before serving.

Step 2: Prep the Shrimp Mixture

  • Finely chop half the shrimp (for texture contrast) and roughly chop the remaining half into ¾–1-inch pieces. Transfer all shrimp to a large mixing bowl.

  • Add eggs, corn, bread crumbs, bell pepper, basil, chives, olive oil, and salt. Mix gently until just combined—avoid overmixing to keep shrimp tender.

  • If the mixture is too wet/gloppy (common with some recipes), gradually add 1–2 tablespoons more panko bread crumbs until it holds together (see user notes for adjustments).

Step 3: Shape the Shrimp Cakes

  • For uniform size, use a 2.5-inch cookie cutter or portion scoop to shape the mixture into 8 cakes (2.5 inches wide, ~⅓ cup per cake). Note: User feedback suggests cakes may naturally exceed 2.5 inches; use a biscuit cutter or lightly oiled hands to compact the mixture into the desired size.

  • Transfer cakes to a plate or cutting board. Tip: For easy handling, use a spatula and fork to lift the mixture from the board to the pan, as the mixture may be loose initially.

Step 4: Cook the Shrimp Cakes

  • Heat a large skillet over medium heat with 2–3 tablespoons olive oil. Add cakes in batches (avoid overcrowding).

  • Cook 5–6 minutes per side until golden brown and firm. For non-stick pans, reduce to 5 minutes per side; for regular pans, 6 minutes per side ensures even cooking.

  • User hack: Raw shrimp cooks beautifully at 6 minutes per side; if using frozen/thawed shrimp, 5 minutes per side works well.

Step 5: Serve

  • Arrange shrimp cakes on a platter with the smoked paprika aioli and lemon wedges. Garnish with extra basil or chives for freshness.

Chef’s Tips

  • Binding Help: If cakes fall apart, chill the mixture in the refrigerator for 15–30 minutes before shaping (or use a fork to gently press the edges).

  • Flavor Customization: Add ½ teaspoon cayenne or 1 teaspoon grated ginger to the aioli for heat; or stir 1 tablespoon soy sauce and 1 teaspoon sesame oil into the shrimp mixture for umami depth.

  • Alternative Cooking: For a quicker method, air-fry shaped cakes at 350°F (175°C) for 12–15 minutes, flipping halfway.

User Reviews

Review 1: "3 people, including my 98-year-old mother, devoured these! 8 large cakes (3.5 inches wide) worked for us, but 2.5-inch sizes are ideal. The gloppy mixture needed 4 extra teaspoons of panko, and 5 minutes per side on a non-stick pan was perfect. Add more lemon/cayenne to the aioli for zing!"

Review 2: "For a solid structure, chill the shrimp mixture for 1 hour before cooking—holds together like magic! Use raw shrimp, 6 minutes per side, and a biscuit cutter to shape. My family loved the garlicky aioli with a pinch of salt."

Review 3: "Air-fried at 350°F for 12 minutes—no mess, perfect texture! Swapped panko for crushed crackers and added sesame oil/ginger for a bold twist. 3-inch cakes were the sweet spot."

Review 4: "Loved the original recipe’s simplicity, but added calabrian pepper to the aioli for heat. Thawed shrimp worked, but raw shrimp’s natural sweetness shines even brighter at 6 minutes per side."

Enjoy these crispy, flavorful shrimp cakes—adapt to your taste, and share the love! 🦐🥪