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Shrimp Cakes with Lemon Aioli

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Shrimp Cakes with Lemon Aioli are a perfect balance of crispy, flavorful shrimp paired with a zesty, creamy lemon aioli. The shrimp cakes are seasoned with herbs and spices, then pan-fried to golden perfection, with the lemon aioli adding the ideal finishing touch. A delicious appetizer, light meal, or party snack!

Ingredients

1 lb raw shrimp, peeled and deveined, roughly chopped into small pieces

1/2 cup breadcrumbs (preferably panko for extra crispiness)

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 large egg

2 tablespoons fresh parsley, chopped (or cilantro if preferred)

1 teaspoon Old Bay seasoning (or your favorite seasoning mix)

1/2 teaspoon garlic powder

1/2 teaspoon lemon zest

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

For the Lemon Aioli:

1/2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon lemon zest

1 small garlic clove, minced

Salt and pepper, to taste

Instructions

  1. In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, Dijon mustard, egg, parsley, Old Bay seasoning, garlic powder, lemon zest, salt, and pepper. Mix until all the ingredients are well combined.
  2. Form the mixture into small patties (about 8-10 cakes, depending on size). Gently press each patty to ensure it holds together.
  3. Refrigerate the shrimp cakes for at least 20-30 minutes to help them firm up and make them easier to cook.
  4. In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, salt, and pepper to make the lemon aioli. Taste and adjust seasoning if necessary.
  5. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp cakes in batches, cooking for 3-4 minutes on each side until golden brown and crispy on the outside, and cooked through.
  6. Remove the shrimp cakes from the skillet and drain on a paper towel-lined plate.
  7. Serve the shrimp cakes hot with a generous drizzle of lemon aioli on top or on the side for dipping. Garnish with extra chopped parsley or lemon wedges if desired.

Notes

For added flavor, add diced bell peppers or onions to the shrimp cake mixture.

Spice up the aioli by adding a dash of hot sauce or sriracha for heat.

For a healthier option, bake the shrimp cakes at 375°F (190°C) for 15-20 minutes until crispy.

Nutrition

Find it online: https://yumntasty.com/shrimp-cakes-with-lemon-aioli/