Shrimp Cakes with Lemon Aioli
Crispy, golden shrimp cakes made with tender shrimp, fresh herbs, and zesty seasonings, served with a bright and tangy lemon aioli. Perfect as an appetizer, lunch, or light dinner with bold, refreshing flavors.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- 1/2 cup mayonnaise (for aioli)
- 1 tbsp lemon juice (for aioli)
- 1 tsp lemon zest (for aioli)
- 1 clove garlic, minced (for aioli)
- to taste salt and pepper (for aioli)
- optional dash of hot sauce (for aioli)
Instructions
- Roughly chop half of the shrimp. Pulse the other half in a food processor until finely minced.
- In a large bowl, combine chopped and minced shrimp, panko breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, lemon zest, salt, and black pepper. Mix until just combined.
- Form the mixture into about 8 small patties and refrigerate for 15–30 minutes to help them hold their shape.
- Heat olive oil in a skillet over medium heat. Cook shrimp cakes in batches for 3–4 minutes per side until golden brown and cooked through.
- Meanwhile, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, pepper, and optional hot sauce in a small bowl to make the lemon aioli.
- Serve shrimp cakes warm with lemon aioli on the side or drizzled on top.
Nutrition
Serving: 2peopleCalories: 320kcalCarbohydrates: 7gProtein: 20gFat: 24gSaturated Fat: 4gCholesterol: 170mgSodium: 620mgSugar: 1g
Tried this recipe?Let us know how it was!