Begin by peeling and deveining your fresh shrimp. Rinse them under cold water and chop into small, bite-sized pieces, preserving some texture.

In a large mixing bowl, combine the chopped shrimp with breadcrumbs, eggs, finely chopped green onions, lemon juice and zest. Season with salt and pepper. Gently fold until just combined.

Using your hands, scoop out portions of the shrimp mixture and shape them into patties about one inch thick. Place on a parchment-lined baking sheet.

For best results, cover with plastic wrap and refrigerate for at least 30 minutes.

In a large skillet, heat a few tablespoons of olive oil over medium heat until shimmering.

Carefully place the chilled patties into the sizzling oil, cooking for approximately 4 minutes on each side until golden brown and crispy.

Prepare the lemon aioli by whisking together mayonnaise, minced garlic, lemon juice, salt and pepper until smooth.

Once cooked, place the shrimp cakes on a paper towel-lined plate. Plate the shrimp cakes and drizzle the tangy lemon aioli over the top before serving.