Description
Delightful shrimp cakes featuring a crispy outer layer and a juicy center, paired with tangy lemon aioli.
Ingredients
- 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
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
Instructions
- In a large bowl, combine chopped shrimp, panko breadcrumbs, mayo, egg, chopped parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper.
- Mix gently until ingredients are well combined, ensuring the shrimp pieces remain chunky.
- Form the mixture into small cakes, about 2–3 inches in diameter, and set aside on a plate.
- Heat olive oil in a frying pan over medium heat.
- Once hot, carefully place shrimp cakes in the pan without overcrowding.
- Fry for 3–4 minutes on each side or until golden brown and cooked through.
- In a bowl, whisk together 1/2 cup mayonnaise, lemon juice, additional lemon zest, minced garlic, salt, and pepper for the aioli.
- Adjust seasoning to taste and serve alongside the shrimp cakes.
Notes
Ensure your shrimp is fresh for the best flavor. Let the cakes rest before frying to firm them up. Experiment with seasonings to suit your taste.
