Prepare the shrimp by finely chopping or pulsing in a food processor until coarsely chopped.

In a large bowl, combine chopped shrimp with panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, and a pinch of salt and pepper.

If the mixture is too wet, add extra panko breadcrumbs gradually.

Shape the mixture into small patties about 2-3 inches in diameter and set on a parchment-lined plate.

Heat olive oil in a skillet over medium heat until shimmering.

Fry patties for 3-4 minutes per side until golden brown and cooked through.

Prepare the aioli by whisking mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl.

Serve the shrimp cakes hot with the lemon aioli on the side.