Start by finely chopping the shrimp or pulsing them in a food processor until coarsely minced.

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

If the mixture feels too wet, gradually add more panko breadcrumbs, folding them in gently until you achieve a firm yet moist consistency.

With wet hands, take portions of the mixture and shape them into patties about 2-3 inches in diameter.

In a skillet, pour enough olive oil to cover the bottom, about ¼ inch deep, and heat it over medium heat.

Carefully add the shaped patties to the hot oil, ensuring not to overcrowd the pan.

Once fried to perfection, use a slotted spoon to transfer the shrimp cakes to a paper towel-lined plate.

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt and pepper to taste.

Plate the shrimp cakes warm and serve them alongside the creamy lemon aioli for dipping.