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

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

If the mixture is too wet, gradually add more panko breadcrumbs until it holds its shape.

Shape the shrimp mixture into small patties (2-3 inches in diameter, about 1-inch thick) and place them on a parchment-lined tray.

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

Fry shrimp cakes in batches for 3-4 minutes per side, or until golden brown.

For the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.

Serve the crispy shrimp cakes warm alongside the lemon aioli.