Description
Crispy on the outside, tender on the inside, and bursting with fresh shrimp flavor – these golden cakes with zesty lemon aioli will make you feel like you’re dining at a coastal restaurant without leaving home.
Ingredients
Scale
- 1 lb (450g) raw shrimp, peeled, deveined, and tails removed
- ¼ cup (60g) mayonnaise
- 2 tablespoons Dijon mustard
- 1 large egg, lightly beaten
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh parsley, finely chopped
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- ¾ cup (90g) panko breadcrumbs, plus extra for coating
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil for frying
- ½ cup (120g) mayonnaise for aioli
- 2 tablespoons fresh lemon juice for aioli
- 1 teaspoon lemon zest
- 1 garlic clove, minced for aioli
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste for aioli
Instructions
- Pat shrimp dry with paper towels. Roughly chop two-thirds into small pieces and pulse the remaining third in a food processor until it forms a paste.
- In a large bowl, combine chopped shrimp, shrimp paste, mayonnaise, Dijon, egg, lemon juice, parsley, green onions, garlic, ¼ cup panko, cayenne (if using), salt, and pepper. Fold gently until just combined.
- Place remaining panko on a shallow plate. Form shrimp mixture into ½-inch thick patties using a ⅓ cup measure, then coat in panko. Refrigerate for 30 minutes.
- While cakes chill, make the lemon aioli by combining mayonnaise, lemon juice, zest, garlic, and dill in a small bowl. Season with salt and pepper, then refrigerate.
- Heat oil in a large skillet over medium heat. Cook shrimp cakes in batches for 3-4 minutes per side until golden brown and cooked through (145°F/63°C).
- Transfer to paper towel-lined plate to drain. Serve hot with lemon aioli, garnished with herbs and lemon wedges.