Prepare Shrimp Cake Mixture:Remove and discard shrimp tails. Use a sharp chef's knife to very finely chop shrimp, or pulse in a food processor until finely chopped. (I prefer the texture using a food processor, and find that the cakes hold together better, however either method will work.)Place shrimp in a bowl, along with egg, ¾ cup panko, bell pepper, shallots, cilantro, mayonnaise, lime juice, fish sauce, Thai sweet chili sauce, and chili-garlic sauce (such as Sriracha). Mix until well-combined.Cover and refrigerate for 15 minutes.

While shrimp mixture chills, prepare Chili Aioli by combining all aioli ingredients in a small bowl; stir with a whisk to combine. Set aside.

Place remaining ¾ cup panko breadcrumbs on a large rimmed plate. Remove shrimp mixture from fridge and use a ⅓ cup measure to carefully form mixture into 8 uniform patties; place on a parchment-lined baking sheet.Place each patty on plate with panko, and scatter with breadcrumbs until well-coated. Place coated shrimp cakes back on parchment-lined baking sheet.

Heat 2 Tbsp. oil in a large skillet over medium heat. Once hot, add 4 shrimp cakes, evenly spacing them apart. Cook until nicely golden, about 3 to 4 minutes, carefully flip with a spatula and cook an additional 3 minutes. Place cooked cakes on a plate, add remaining 1 Tbsp. oil and repeat the process with the last 4 cakes.Serve cakes hot with Chili Aioli and fresh herbs, if desired.