Shrimp Cakes with Lemon Aioli Recipe
These Shrimp Cakes with Lemon Aioli are a delightful seafood appetizer featuring crispy, golden shrimp patties infused with fresh herbs, Dijon mustard, and zesty lemon. Served with a tangy, creamy lemon aioli, this recipe is perfect for a quick yet impressive meal or appetizer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 shrimp cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
For the Shrimp Cakes:
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: Roughly chop the shrimp into bite-sized pieces to ensure a good texture in the shrimp cakes without over-mincing.
- Combine Ingredients: In a large mixing bowl, gently mix the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, chopped parsley, lemon zest, Old Bay seasoning, salt, and pepper until just combined. Avoid overmixing to keep the texture light.
- Form the Cakes: Divide the mixture into 4 equal portions and shape each into a round patty about 1 inch thick.
- Heat the Oil: Warm olive oil in a large skillet over medium heat until hot but not smoking.
- Fry the Cakes: Place the shrimp cakes carefully in the skillet and cook for 3-4 minutes on each side, or until they turn golden brown and crispy. Flip gently to maintain the cakes’ shape.
- Drain and Keep Warm: Transfer cooked shrimp cakes to a paper towel-lined plate to drain excess oil and keep warm while preparing the aioli.
- Prepare the Lemon Aioli: In a small bowl, combine mayonnaise, fresh lemon juice, lemon zest, and minced garlic. Stir thoroughly until smooth.
- Season to Taste: Adjust the aioli by adding salt, pepper, and additional lemon juice or zest if a stronger citrus flavor is desired.
Notes
- Use panko breadcrumbs for an extra crispy texture.
- Be careful not to overmix the shrimp cake batter to avoid dense cakes.
- Ensure oil is hot enough before frying to get a crispy crust without absorbing excess oil.
- Serve shrimp cakes immediately for best taste and texture.
- Lemon aioli can be refrigerated and made ahead of time.
Keywords: shrimp cakes, seafood appetizer, lemon aioli, crispy shrimp patties, easy seafood recipe
Find it online: https://epicrecipebox.com/shrimp-cakes-with-lemon-aioli-recipe/