Description
Deliciously crispy shrimp cakes served with a tangy and creamy lemon aioli. These easy-to-make patties combine fresh shrimp, panko breadcrumbs, and aromatic green onions, pan-fried to golden perfection, perfect for a quick appetizer or light meal.
Ingredients
Scale
Shrimp Cakes
- 1 lb fresh shrimp (peeled and deveined)
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup green onions (finely chopped)
- 2 cloves garlic (minced)
- 1 large egg
- 1 tablespoon lemon zest (freshly grated)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 2 tablespoons olive oil (for frying)
Lemon Aioli
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice (freshly squeezed)
- 1 clove garlic (minced)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
Instructions
- Prepare the shrimp: Coarsely chop the fresh shrimp using a food processor to achieve a chunky texture suitable for forming patties.
- Mix ingredients: In a large bowl, combine the chopped shrimp, breadcrumbs, green onions, minced garlic, egg, lemon zest, salt, and pepper. Mix thoroughly to blend all the flavors and achieve a sticky mixture for shaping.
- Form patties: Shape the mixture into round patties about 2-3 inches in diameter and approximately 1/2 inch thick to ensure even cooking.
- Cook shrimp cakes: Heat the olive oil in a skillet over medium heat. Carefully place the shrimp cakes in the skillet and cook for 3-4 minutes on each side, or until they turn golden brown and are cooked through.
- Make lemon aioli: In a small bowl, whisk together mayonnaise, freshly squeezed lemon juice, minced garlic, salt, and pepper until smooth and well combined.
- Serve: Plate the shrimp cakes and serve warm with the lemon aioli as a dipping sauce for a refreshing complement.
Notes
- For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure the shrimp is not too finely chopped to retain texture in the cakes.
- If desired, the shrimp cakes can be baked at 375°F (190°C) for 12-15 minutes as a healthier alternative, flipping halfway through.
- The lemon aioli can be made ahead and refrigerated for up to 2 days.
- Adjust seasoning of salt and pepper to taste depending on preference.
