Description
Delicious shrimp cakes served with a zesty lemon aioli, perfect for a tasty treat.
Ingredients
Scale
- 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)
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Start by preparing 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.
- 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 everything together until the ingredients are well combined. If the mixture feels too wet, add a little more panko breadcrumbs until it firms up slightly.
- Shape the shrimp mixture into small patties, about 2 to 3 inches in diameter, and set them aside on a plate.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp cakes in batches, being careful not to overcrowd the pan.
- Cook the shrimp cakes for about 3-4 minutes per side, or until they are golden brown and cooked through. Transfer the cooked cakes to a plate lined with paper towels to absorb any excess oil.
- While the shrimp cakes are cooking, prepare the lemon aioli. In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.
- Serve the shrimp cakes hot with a generous dollop of lemon aioli on the side for dipping.
Notes
- For a spicier kick, consider adding chopped jalapeños or a dash of hot sauce to the shrimp mixture.
- These shrimp cakes can also be baked in the oven for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 shrimp cake with aioli
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Shrimp Cakes, Lemon Aioli, Seafood, Appetizer, Gluten Free