In a small bowl, whisk together mayonnaise, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and pepper until well combined.

Taste and adjust seasoning as needed. Cover and refrigerate until serving.

Pat the peeled shrimp very dry with paper towels. Roughly chop half of the shrimp into 1/4-inch pieces and finely mince the other half (you can use a food processor for the finely minced portion, pulsing a few times until a paste forms, but do not overprocess).

In a large mixing bowl, combine the chopped and minced shrimp, 1/2 cup panko breadcrumbs, beaten egg, finely minced red onion, finely minced celery, chopped fresh parsley, chopped fresh dill, lemon zest, Old Bay seasoning, salt, and black pepper. Mix gently until just combined. Do not overmix.

Form the mixture into 8 equal patties, about 1/2 inch thick and 2-2.5 inches in diameter. Place them on a plate or baking sheet.

Set up a dredging station: Place flour in one shallow dish and the remaining 1/2 cup panko breadcrumbs in another.

Lightly dredge each shrimp cake first in the flour, shaking off excess, then in the panko breadcrumbs, pressing gently to ensure an even coating.

Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place 4 shrimp cakes into the skillet, ensuring not to overcrowd the pan.

Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C).

Transfer cooked shrimp cakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining shrimp cakes.

Serve the hot shrimp cakes immediately with a generous dollop of the prepared Lemon Aioli. Garnish with extra fresh dill or parsley, if desired.