1. Begin by preparing the shrimp. Peel, devein, and coarsely chop the shrimp using either a knife or a food processor, ensuring you achieve a chunky texture and not a paste.

2. In a large mixing bowl, combine the chopped shrimp with finely chopped vegetables such as red bell pepper, green onion, and sweet corn.

3. Add in the panko breadcrumbs, eggs, lemon juice, and lemon zest to the mixture. Stir gently to incorporate the ingredients.

4. Mix in chopped fresh herbs like chives or cilantro for fragrance and flavor. For creaminess, you can also add a small amount of mayonnaise or Greek yogurt (optional).

5. Season the mixture with minced garlic or garlic powder, salt, pepper, paprika, and onion powder to taste. Make sure all ingredients are evenly folded without over-mixing.

6. Form the mixture into patties using your hands, applying gentle pressure to shape them. Aim to create around 6-8 cakes depending on your preferred size.

7. Heat a large skillet over medium-high heat and add a generous amount of oil suitable for frying.

8. Place the shrimp cakes in the skillet and cook for 3-4 minutes on each side until they turn golden brown and are cooked through. Adjust the heat as necessary to avoid burning.

9. Remove the cooked shrimp cakes from the skillet and let them rest on a paper towel to absorb any excess oil.

10. Serve the shrimp cakes warm with a side of lemon aioli and lemon wedges for a zesty touch. You can also pair them with salads, roasted vegetables, or your favorite sides for a complete meal.