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Shrimp Cakes with Lemon Aioli

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These shrimp cakes are crispy on the outside, tender and flavorful on the inside, and paired perfectly with a zesty lemon aioli. Great as an appetizer or light meal.

Ingredients

Scale
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 green onions, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for frying)
  • For the Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Roughly chop half of the shrimp. Pulse the other half in a food processor until finely minced.
  2. In a large bowl, combine the chopped and minced shrimp, breadcrumbs, mayonnaise, egg, green onions, parsley, Dijon mustard, garlic, salt, and pepper. Mix until just combined.
  3. Form mixture into small patties (about 8).
  4. Heat olive oil in a skillet over medium heat. Cook shrimp cakes for 3-4 minutes per side, or until golden brown and cooked through.
  5. For the lemon aioli, whisk together mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl.
  6. Serve shrimp cakes hot with a dollop of lemon aioli.

Notes

  • Refrigerate the patties for 15 minutes before cooking to help them hold their shape.
  • Use panko breadcrumbs for a lighter texture.
  • Lemon aioli can be made ahead and stored in the fridge for up to 3 days.

Nutrition

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