Description
Crispy golden shrimp cakes with zesty lemon aioli, offering a bright coastal flavor. Easy to make in 30 minutes, these versatile bites are perfect for weeknight dinners or festive gatherings.
Ingredients
1 lb raw shrimp, peeled and deveined
1/2 cup panko breadcrumbs (use gluten-free if needed)
1/4 cup mayonnaise (vegan option available)
1/2 cup mayonnaise for aioli
1 tsp Old Bay seasoning (or Dijon mustard for tang)
1 egg (room temperature)
1 lemon (juice and zest for aioli, juice for cakes)
1 clove garlic, minced
2 tbsp olive oil (frying)
Fresh parsley, chopped
2 tbsp water (optional for binding)
Instructions
Whisk 1/2 cup mayonnaise, 2 tbsp lemon juice, 1 tbsp lemon zest, and garlic for aioli. Chill for 15+ minutes.
Pat shrimp dry; chop into pea-sized pieces using a knife or food processor.
Combine shrimp, panko, egg, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Old Bay seasoning, chopped parsley, and 1 tbsp water. Mix until uniform but not mushy.
Form mixture into 6-8 (2-3″) patties. Refrigerate 15-30 minutes if mixture is loose.
Heat 2 tbsp olive oil in a skillet over medium-high. Fry patties 3-4 minutes per side until golden. Drain on paper towels.
Cut lemon aioli into 6-8 balls (or serve in a ramekin) for serving.
Notes
Room-temperature egg binds the mixture better.
Substitute crawfish or crab for shrimp.
Leftovers freeze well; reheat at 350°F post-thawing.
Use gluten-free panko for dietary needs.
- Prep Time: 15
- Cook Time: 15
- Category: DINNER
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty with 1 tsp aioli
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 180mg