Description
Crispy and flavorful shrimp cakes served with a tangy lemon aioli. Perfect as an appetizer or light meal.
Ingredients
Scale
- For the Shrimp Cakes:
- 1 lb (450g) raw shrimp, peeled and deveined
- 1/4 cup breadcrumbs (or panko)
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the shrimp cakes: Pulse shrimp in a food processor until coarsely chopped (not pureed). Transfer to a bowl.
- Add breadcrumbs, egg, mayonnaise, parsley, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Mix well.
- Form into 8 small patties (about 2 inches wide) and place on a plate. Chill for 15 minutes to firm up.
- Cook the shrimp cakes: Heat olive oil in a skillet over medium heat. Cook patties for 3-4 minutes per side until golden and cooked through.
- Make the lemon aioli: While shrimp cakes cook, mix mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl.
- Serve shrimp cakes warm with lemon aioli on the side.
Notes
- For extra crispiness, use panko breadcrumbs.
- Chilling the patties helps them hold shape while cooking.
- Adjust Old Bay seasoning to taste for more or less spice.
- Can substitute Greek yogurt for mayo in the aioli for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Seafood
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 shrimp cakes + aioli
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 160mg