Shrimp Cakes Lemon Aioli (Print)
Golden shrimp cakes with zesty lemon aioli, ready in 35 minutes for a light and flavorful meal.
# Ingredients:
→ For the Shrimp Cakes
01 -
450 g shrimp, peeled, deveined, and roughly chopped
02 -
60 g panko breadcrumbs
03 -
60 ml mayonnaise
04 -
1 large egg
05 -
2 tablespoons fresh parsley, finely chopped
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon zest
08 -
0.5 teaspoon Old Bay seasoning or other seafood seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
15 ml olive oil, for frying
→ For the Lemon Aioli
12 -
120 ml mayonnaise
13 -
15 ml fresh lemon juice
14 -
1 teaspoon lemon zest
15 -
1 teaspoon garlic, minced
16 -
Salt, to taste
17 -
Black pepper, to taste
# Steps:
01 -
Cut the peeled and deveined shrimp into small, bite-sized pieces. Avoid mincing to preserve texture.
02 -
In a large mixing bowl, gently combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, seafood seasoning, salt, and pepper. Mix until just incorporated.
03 -
Divide the mixture evenly into four portions and form into round patties, about 2.5 cm thick. Handle gently to maintain structure.
04 -
Heat olive oil in a large skillet over medium heat until shimmering.
05 -
Carefully place the shrimp cakes in the hot skillet. Cook for 3–4 minutes per side, turning gently, until golden brown and cooked through.
06 -
Transfer cooked shrimp cakes to a paper towel-lined plate to drain any excess oil. Keep warm.
07 -
In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and minced garlic until smooth.
08 -
Adjust seasoning of the aioli with salt, pepper, or additional lemon juice to taste.
# Notes:
01 -
Ensure shrimp chunks are not overly small to maintain a tender, cohesive patty without becoming mushy.