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Shrimp Cakes with Lemon Aioli Recipe

Shrimp Cakes with Lemon Aioli Recipe
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★★★★★

5.1 from 29 reviews

Crispy and flavorful shrimp cakes served with a tangy homemade lemon aioli, perfect as an appetizer or light meal. These shrimp cakes combine fresh seafood with herbs and spices, pan-fried to golden perfection, and complemented by a creamy, zesty sauce.

Ingredients

Scale

Shrimp Cakes

  • 1 lb shrimp, peeled and deveined
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)

Lemon Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Prepare the shrimp: Chop the shrimp into small pieces roughly the size of a pea, or pulse them a few times in a food processor until finely chopped.
  2. Mix ingredients: In a large bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix until well combined, adding more panko if too wet.
  3. Form patties: Shape the shrimp mixture into small patties about 2 to 3 inches in diameter and place them on a plate.
  4. Cook shrimp cakes: Heat olive oil in a large skillet over medium heat. Cook shrimp cakes in batches, 3-4 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain excess oil.
  5. Prepare lemon aioli: While the cakes cook, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl until smooth.
  6. Serve: Serve the shrimp cakes hot with a generous dollop of lemon aioli on the side for dipping.

Notes

  • Ensure shrimp is finely chopped for better binding and texture.
  • Do not overcrowd the pan while frying to ensure even cooking and crispiness.
  • Add extra panko breadcrumbs if the mixture feels too wet to help the cakes hold together.
  • Use fresh lemon zest for the best flavor in the aioli.
  • Leftover shrimp cakes can be refrigerated in an airtight container for up to 2 days and reheated in a skillet.

Nutrition

Keywords: shrimp cakes, lemon aioli, seafood appetizer, pan-fried shrimp, easy seafood recipe

Find it online: https://platedbyemma.com/shrimp-cakes-with-lemon-aioli-recipe/