Description
Deliciously crispy shrimp cakes paired with zesty lemon aioli, perfect for casual dinners or impressing guests.
Ingredients
Scale
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup breadcrumbs (preferably panko for extra crispiness)
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- 1/2 cup mayonnaise (for lemon aioli)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (for lemon aioli)
- 1 teaspoon garlic (minced, for lemon aioli)
- Salt and pepper to taste (for lemon aioli)
Instructions
- In a bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon zest, Old Bay seasoning, and salt and pepper. Mix until well blended.
- Shape the mixture into patties (about 2-3 inches wide).
- Heat olive oil in a skillet over medium heat. Once hot, add the shrimp patties.
- Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
- In a separate bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, and salt and pepper until smooth.
Notes
Store cooked shrimp cakes in an airtight container in the refrigerator for up to 3 days. Uncooked cakes can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg