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Shrimp Cakes with Lemon Aioli

Crispy Shrimp Cakes with Lemon Aioli for a Coastal Feast

Delicious shrimp cakes paired with zesty lemon aioli for a delightful coastal experience.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 pound Fresh Shrimp Ensure shrimp are fully thawed and patted dry before using.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can work but may result in a denser crust.
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt or sour cream.
  • 1 large Egg Essential for structure when frying or baking.
  • 1/4 cup Parsley Can substitute with cilantro or chives.
  • 1 tablespoon Dijon Mustard Can replace with yellow mustard if unavailable.
  • 1 tablespoon Lemon Juice Fresh juice is preferred for optimal flavor.
  • 1 teaspoon Old Bay Seasoning If unavailable, use a mix of paprika, celery salt, and black pepper.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for a sharper taste.
  • to taste Salt & Pepper Adjust to taste.
  • oil Olive Oil Can substitute with vegetable oil.
For the Lemon Aioli
  • 1/2 cup Mayonnaise
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1 clove Minced Garlic
  • to taste Salt & Pepper Adjust according to taste.

Equipment

  • heavy skillet
  • Large mixing bowl
  • Food Processor
  • Spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Prepare Shrimp: Begin by chopping your peeled and deveined shrimp into pea-sized pieces. Pulse in a food processor if desired but avoid over-processing.
  2. Mix Ingredients: In a large mixing bowl, combine the chopped shrimp with panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Fold until well incorporated.
  3. Adjust Mixture: Check the mixture for consistency. Add more panko if it's too wet to hold shape.
  4. Shape Patties: Form the mixture into small patties, about 2-3 inches in diameter.
  5. Heat Oil: In a skillet, heat enough olive oil over medium heat until shimmering.
  6. Fry Cakes: Cook shrimp cakes in batches for 3-4 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
  7. Make Aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth.
  8. Serve: Arrange shrimp cakes on a platter with the lemon aioli on the side.

Nutrition

Serving: 1cakeCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 520mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 600IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For a crispier texture, use panko breadcrumbs. Always test oil temperature for best frying results.

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