Easy Shrimp Cakes with Creamy Lemon Aioli: The Best High Protein Weeknight Meal

There’s just something magical about golden, crispy shrimp cakes hot from the skillet, with their savory, tender middles and a fresh, citrusy kick from homemade lemon aioli. If you’re searching for easy weeknight dinners, crave that healthy comfort food vibe, or need a quick family meal that’ll impress, these Shrimp Cakes with Lemon Aioli are about to become your new go-to. Not only are they perfect for high protein meals, but they’re also budget-friendly recipes you’ll want to make again and again—ideal for anyone meal planning or looking for meals for 2 delivered energy right in your own kitchen.

Why You’ll Love This Recipe

You’ll love these shrimp cakes because they’re truly the best of both worlds: satisfying enough for a cozy dinner, yet light enough to fit into a keto meal plan, a high protein eating plan, or just a wholesome lunch for two. Each bite is packed with tender, juicy shrimp, bright pops of lemon, and fresh herbs. This dish is simple, quick, and won’t leave you with a mountain of dirty dishes—exactly what you need for those busy nights when you want good meal prep plans without the fuss. If you’ve ever wished for best high protein ready meals with a restaurant-worthy taste, you’ll adore these! Plus, the lemon aioli is so good you’ll want to drizzle it over everything.

What Makes This Recipe Special?

These shrimp cakes deliver maximum flavor with minimal effort, using just a handful of easy high protein high calorie meals staples you probably already have. They’re a fun twist on classic seafood cakes—think healthy meal plans for two with a touch of coastal elegance. Perfect for low calorie high nutrition meals fans, they pack a ton of protein and flavor without any heavy fillers. Because they’re pan-fried, you get that irresistibly crisp exterior while the inside stays moist and tender. The zesty lemon aioli elevates each bite, adding just enough creamy tang to make these cakes unforgettable.

Ingredients

Save

Shrimp

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs for a GF option)
• 1/4 cup mayonnaise
• 1 large egg
• 2 green onions, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Lemon Aioli

• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: Dash of hot sauce for a spicy kick

How to Make It Step-by-Step

Start by prepping your shrimp. Chop half of them roughly for big, juicy bites, and pulse the other half in a food processor until you have a coarse mince. Don’t overdo it—you want texture, not paste.

Combine the chopped and minced shrimp in a large bowl. Add the panko (or your choice of best meal prep healthy breadcrumbs), mayonnaise, egg, green onions, parsley, Dijon, garlic, salt, and pepper. Gently mix everything together—don’t overwork it, just make sure the shrimp is evenly distributed.

Form the mixture into 8 small patties. Place them on a plate or baking sheet, then pop them in the fridge for at least 15 minutes. This quick chill helps them hold their shape and makes cooking way easier—a crucial tip for no prep healthy lunches that actually work!

While the shrimp cakes are chilling, whip up the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, garlic, and a pinch of salt and pepper. If you like a little heat, add a few drops of hot sauce. Stir until creamy and smooth, then refrigerate until ready to serve.

To cook, heat the olive oil in a large nonstick skillet over medium heat. Once hot, gently add the shrimp cakes, working in batches if needed. Cook each cake for 3–4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Serve immediately, topped with or dipped in the lemon aioli. Squeeze extra lemon juice over the top for that fresh, coastal flair!

Tips for Best Results

• Always use raw, peeled, and deveined shrimp for the juiciest, most flavorful cakes.
• Don’t skip the chilling step—it really helps the cakes stay together when frying.
• Use panko breadcrumbs for the lightest texture, or opt for gluten-free breadcrumbs to make good meal prep plans suitable for everyone.
• For even, golden browning, don’t overcrowd the pan. Cook in batches and wipe the pan clean between if needed.
• If you want crispier cakes, use a cast iron skillet for superior browning.

Ingredient Substitutions & Variations

• For a gluten-free version, use your favorite gluten-free breadcrumbs or crushed rice crackers.
• Make them spicy by mixing in finely chopped jalapeños, red pepper flakes, or hot sauce to the shrimp mixture—perfect for high protein pre made meals with a kick!
• Add a Southern twist with Cajun seasoning or Old Bay.
• For more texture, fold in 1/2 cup corn kernels or finely diced red bell pepper.
• Swap parsley for cilantro or dill for a fresh flavor change.
• Make it a meal by shaping the cakes larger and serving them on toasted buns with lettuce and tomato—seafood burger style!
• Want to bake instead of fry? Place cakes on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 15–18 minutes, flipping halfway through for even browning.

Ingredients You’ll Need

• Raw shrimp (fresh or thawed from frozen—just pat dry well)
• Panko breadcrumbs or gluten-free alternative
• Mayonnaise
• Large egg
• Green onions
• Fresh parsley
• Dijon mustard
• Fresh garlic
• Salt and pepper
• Olive oil
• Fresh lemon (for zest and juice)

Serving Suggestions

Save

Shrimp cakes with lemon aioli are the definition of prepared meals for two—perfect for sharing. Serve as an appetizer for parties, tuck into wraps or sliders for lunch, or make them the main star with simple sides. They’re a hit at family gatherings, picnics, or even as part of your best dinner prep meals routine for busy weeks.

Try them as part of a full english breakfast twist by serving alongside poached eggs, roasted tomatoes, and sautéed spinach for a brunch that feels luxurious yet healthy.

Pairing Ideas (Drinks, Sides, etc.)

• Light, crisp green salad with vinaigrette
• Coleslaw for crunch and tang
• Roasted vegetables or grilled asparagus
• Garlic rice or lemony quinoa for extra protein
• Toasted brioche buns for the ultimate seafood burger
• Sparkling lemonade, crisp white wine, or a citrusy mocktail

These cakes are so versatile, you’ll find endless ways to enjoy them, whether you’re following a protein meal plan, healthy boxed meals, or just want a quick family meal.

How to Store and Reheat Leftovers

Place any leftover shrimp cakes in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a skillet over medium heat until warmed through and crispy, or bake in a 350°F oven for about 10 minutes.

Lemon aioli can be stored separately in a covered container in the fridge for up to 5 days. Give it a quick stir before serving again.

If you’re planning on using these for meal prep microwave lunches, wrap cakes individually and microwave for 30–40 seconds until heated. They’re a great option for best high protein frozen meals when made ahead and stored properly.

Make-Ahead and Freezer Tips

Want to get ahead? Shape the shrimp cakes and refrigerate them (uncooked) for up to 24 hours. They’re ready to hit the skillet as soon as you are.

To freeze, arrange uncooked cakes on a lined baking sheet and freeze until solid. Transfer to a zip-top bag and store for up to 2 months. Cook straight from frozen or thaw overnight in the fridge for the best results. Already-cooked cakes freeze well too—just thaw and reheat as needed for ready made protein meals in minutes.

Common Mistakes to Avoid

• Don’t overprocess the shrimp—a little texture is key for great cakes, not mush.
• Skipping the chilling step makes cakes more likely to fall apart.
• Don’t use pre-cooked shrimp; the cakes will turn out dry and rubbery.
• Overcrowding the skillet can lead to steaming instead of browning—give them space!
• Be gentle when flipping—use a thin spatula and don’t rush.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Absolutely, just make sure they’re fully thawed and patted dry before chopping.

What’s the best shrimp to use?
Medium to large raw shrimp, peeled and deveined, give the best texture and flavor.

Can I make these cakes ahead of time?
Yes! Shape and refrigerate up to 24 hours in advance, or freeze for up to 2 months.

Can I bake instead of fry?
Definitely. Bake at 400°F for 15–18 minutes, flipping halfway for even browning and a lighter low fat meal delivery option.

Are they good for meal prep?
They’re perfect for meal planning chicken (or seafood!) and make amazing premade lunch meals for busy weeks.

How do I keep the cakes from falling apart?
Chilling before cooking is the secret! It helps the patties stay firm and hold together in the pan.

Can I make these cakes spicy?
Yes—add chopped jalapeño, hot sauce, or red pepper flakes for heat.

Can I use another seafood?
Sure! Chopped scallops or a mix of firm white fish and shrimp are delicious swaps.

Cooking Tools You’ll Need

• Sharp knife and cutting board
• Food processor (optional, for easy shrimp mincing)
• Mixing bowls
• Measuring cups and spoons
• Large nonstick or cast iron skillet
• Spatula
• Small bowl and whisk (for aioli)
• Plate or tray for chilling cakes

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!