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Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli

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  • Author: Amelia
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cooking
  • Cuisine: Americaine

Description

Delicious Shrimp Cakes with Lemon Aioli recipe. Discover a tasty seafood dish to try tonight!

Ingredients

Scale
  • 1 pound (450g) raw shrimp, peeled and deveined
  • 1/4 cup (60ml) mayonnaise
  • 2 green onions, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon zest
  • 1/2 teaspoon cayenne pepper (optional)
  • 3/4 cup (90g) panko breadcrumbs, divided
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil, for frying
  • 1/2 cup (120ml) mayonnaise (for Lemon Aioli)
  • 2 garlic cloves, minced (for Lemon Aioli)
  • 1 tablespoon fresh lemon juice (for Lemon Aioli)
  • 1 teaspoon lemon zest (for Lemon Aioli)
  • 1 teaspoon Dijon mustard (for Lemon Aioli)
  • Salt and freshly ground black pepper, to taste (for Lemon Aioli)

Instructions

  1. Step 1: Prepare the Shrimp Pat the shrimp dry with paper towels to remove excess moisture. This ensures your shrimp cakes won’t be watery. Place the shrimp in a food processor and pulse 8-10 times until coarsely chopped but not pureed. You want to maintain some texture with visible pieces of shrimp throughout the mixture.
  2. Step 2: Mix the Cake Ingredients In a large mixing bowl, combine the chopped shrimp, mayonnaise, green onions, parsley, dill, Dijon mustard, lemon zest, and cayenne pepper (if using). Add the beaten egg, salt, pepper, and 1/2 cup of the panko breadcrumbs. Gently fold everything together until just combined, being careful not to overmix which would make the cakes tough.
  3. Step 3: Form and Chill the Cakes Place the remaining 1/4 cup panko on a plate. Using a 1/3 cup measure as a guide, form the mixture into 8 equal patties about 3/4-inch thick. Gently coat each patty with the remaining breadcrumbs, pressing lightly to adhere. Place the formed **shrimp cakes** on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
  4. Step 4: Prepare the Lemon Aioli While the cakes chill, make your aioli by whisking together the mayonnaise, minced garlic, lemon juice, lemon zest, and Dijon mustard in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve, allowing flavors to develop.
  5. Step 5: Cook the Shrimp Cakes Heat the olive oil in a large non-stick skillet over medium heat. When the oil is shimmering but not smoking, carefully add the chilled shrimp cakes, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
  6. Step 6: Serve Plate your golden **shrimp cakes** while still warm, accompanied by a generous dollop of the chilled lemon aioli. Garnish with additional fresh herbs and lemon wedges for a professional presentation that’s as beautiful as it is delicious.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 50mg

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