1. In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, beaten egg, garlic, lime juice, cilantro, cumin, and smoked paprika. Season with salt and pepper to taste.
2. Mix everything until well combined, but don’t overwork the mixture, as you want the shrimp pieces to remain intact.
3. Shape the mixture into small patties, roughly the size of your palm. You should get about 8 to 10 cakes, depending on size.
4. Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the shrimp cakes in batches, being careful not to overcrowd the pan.
5. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through. If you’ve got a particularly thick cake, you might want to reduce the heat and cook a bit longer to ensure they’re done inside.
6. Remove the shrimp cakes from the skillet and let them drain on a paper towel-lined plate.

I remember the first time I fried shrimp cakes with my abuela. The sizzle in the pan was like music, and she’d always remind me to wait patiently for that golden crust before flipping. Trust me, the wait is worth it!