Begin by chopping the peeled and deveined shrimp into pea-sized pieces or pulse in a food processor until coarsely chopped.

In a mixing bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Stir until smooth.

If the mixture appears too wet, gradually add more panko breadcrumbs until it reaches desired consistency.

With clean hands, scoop out a portion and form it into patties about 2-3 inches wide and 1 inch thick.

In a large skillet, heat about 1/4 inch of olive oil over medium heat until shimmering, about 3-5 minutes.

Carefully add the shrimp patties to the skillet and fry for approximately 3-4 minutes on each side until golden brown.

While frying, prepare the lemon aioli by whisking together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.

Once golden brown, transfer shrimp cakes to paper towels to absorb excess oil and serve with the lemon aioli.