Start by peeling and deveining the shrimp, then chop into small pieces.

In a large bowl, combine shrimp with breadcrumbs, beaten eggs, green onions, lemon juice, lemon zest, salt, and pepper. Stir until just combined.

Use your hands to shape the mixture into small patties, about one inch thick, and place them on a parchment-lined baking sheet.

Refrigerate the patties for at least 30 minutes to help them hold their shape.

Heat olive oil in a skillet over medium heat. Add the chilled shrimp patties and cook for about 4 minutes on each side until golden brown.

In a separate bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth to create the lemon aioli.

Serve the crispy shrimp cakes drizzled with lemon aioli and enjoy!