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Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli
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There’s a charm in cooking that transcends mere sustenance, and these Shrimp Cakes with Lemon Aioli embody that sentiment perfectly. Picture bite-sized patties crafted from tender shrimp, infused with fresh herbs and spices, delivering an irresistible crunch with every bite. Paired with a zesty lemon aioli that elevates the flavors to new heights, this dish is not just food—it’s an experience. Ideal for gatherings or cozy dinners at home, these shrimp cakes are sure to impress. Let’s dive into this easy-to-follow recipe that’s perfect for all skill levels.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 egg
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
  • Olive oil for frying
  • 1/2 cup mayonnaise for aioli
  • 1 tablespoon lemon juice for aioli
  • 1 teaspoon lemon zest for aioli
  • 1 clove garlic, minced for aioli
  • Salt and pepper to taste for aioli

Instructions

  1. Chop the shrimp into small pieces or pulse in a food processor until coarsely chopped.
  2. In a large mixing bowl, combine chopped shrimp, panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix until well combined.
  3. Shape the mixture into patties about 2–3 inches wide.
  4. Heat olive oil in a skillet over medium heat. Fry patties in batches for about 3-4 minutes on each side until golden brown.
  5. For the aioli, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl until smooth.
  6. Serve the shrimp cakes warm with the lemon aioli on the side.

Nutrition

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