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Shrimp Cakes with Lemon Aioli

Crispy Shrimp Cakes with Lemon Aioli That Steal the Show

Delightful Shrimp Cakes with Lemon Aioli, combining crispy flavor and healthy ingredients for a perfect dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 lb shrimp Fresh or thawed, chopped into pea-sized pieces.
  • 1 cup panko breadcrumbs Provides an airy crunch; substitute with regular breadcrumbs if needed.
  • 1/4 cup mayonnaise Adds creamy texture; Greek yogurt can be used for a lighter touch.
  • 1 large egg Binds the mixture together; a flax egg is a vegan alternative.
  • 1/4 cup fresh parsley Introduces herbal freshness; substitute with any favorite green herb.
  • 1 tbsp Dijon mustard Injects tangy depth; feel free to use yellow mustard.
  • 1 tbsp lemon juice Brightens flavors; freshly squeezed is best.
  • 1 tbsp Old Bay seasoning Classic seafood flavor enhancer; swap with seafood spice blend if desired.
  • 1 tsp garlic powder Adds warmth; fresh minced garlic also works.
  • to taste salt & pepper Essential for flavor; adjust according to taste.
  • 1/4 cup olive oil For frying, giving a crispy exterior; vegetable oil are suitable substitutes.
For the Lemon Aioli
  • 1/2 cup mayonnaise Base for this creamy dip.
  • 1 tbsp lemon juice For a zesty bite.
  • 1 tsp lemon zest Adds vibrant citrus aroma.
  • 1 clove minced garlic Enhances flavor; balance with less if preferred.
  • to taste salt & pepper To taste, elevating the overall taste profile.

Equipment

  • large mixing bowl
  • sharp knife
  • food processor
  • large skillet
  • slotted spatula

Method
 

Step-by-Step Instructions
  1. Chop the shrimp into pea-sized pieces using a knife or food processor until coarsely chopped, ensuring they are well-drained.
  2. In a mixing bowl, combine the shrimp with panko breadcrumbs, mayonnaise, egg, parsley, mustard, lemon juice, seasoning, garlic powder, salt, and pepper; mix well.
  3. Check the mixture texture; if too wet, add more panko breadcrumbs until firm yet moist.
  4. Form the shrimp mixture into patties about 2-3 inches in diameter and set on a lined plate.
  5. In a skillet, pour enough olive oil to coat the bottom and heat over medium until shimmering.
  6. Place patties into the hot oil, frying in batches for 3-4 minutes on each side until golden brown and crispy.
  7. While frying, prepare the lemon aioli by whisking together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper until smooth.
  8. Arrange fried shrimp cakes on a platter and serve with lemon aioli on the side for dipping.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 15gProtein: 20gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 150mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 1gVitamin A: 700IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Ensure shrimp are chopped into uniform pieces to prevent a paste-like texture. Control moisture for the best texture in cakes. Fry in batches for even cooking and keep warm in the oven if needed.

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