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Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli: Crisp, Zesty Delights at Home

Enjoy these Shrimp Cakes with Lemon Aioli, a delicious appetizer that combines crispy shrimp patties with a zesty dip.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Coastal
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 pound shrimp thawed if frozen
  • 1 cup panko breadcrumbs substitute with regular breadcrumbs if needed
  • 1/2 cup mayonnaise or Greek yogurt
  • 1 large egg no substitutes for this recipe
  • 1/4 cup fresh parsley or fresh cilantro
  • 1 tablespoon Dijon mustard or yellow mustard
  • 2 tablespoons lemon juice preferably fresh
  • 1 teaspoon Old Bay seasoning can substitute with paprika, celery salt, and black pepper
  • 1 teaspoon garlic powder or fresh minced garlic
  • to taste salt
  • to taste pepper
  • 1/4 cup olive oil for frying, can substitute with vegetable oil
For the Lemon Aioli
  • 1/2 cup mayonnaise base for your creamy dip
  • 1 tablespoon lemon juice fresh juice enhances zestiness
  • 1 teaspoon lemon zest for an aromatic citrus punch
  • 1 clove minced garlic adjust to taste
  • to taste salt to perfect the aioli
  • to taste pepper to perfect the aioli

Equipment

  • Large skillet
  • mixing bowl
  • Food processor

Method
 

Step-by-Step Instructions
  1. Prepare your shrimp by chopping it into small pieces or pulsing it in a food processor until coarsely minced. Set aside in a bowl.
  2. In the same bowl, combine minced shrimp with panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix until combined.
  3. Adjust the mixture's consistency by gradually adding more panko breadcrumbs until it holds shape.
  4. Shape the mixture into small patties, about 2-3 inches wide. You should get around 8-10 patties.
  5. Heat olive oil in a skillet over medium heat until shimmering.
  6. Fry the patties for 3-4 minutes on each side, or until golden brown and crispy.
  7. While the cakes are frying, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl until smooth and creamy.
  8. Transfer fried shrimp cakes to a plate lined with paper towels. Serve on a platter with lemon aioli on the side and garnish.

Nutrition

Serving: 2cakesCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 1mg

Notes

For best results, serve shrimp cakes immediately after frying. Store leftovers in an airtight container in the fridge for up to 2-3 days.

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