Description
Delicious and easy-to-make shrimp cakes served with a tangy lemon aioli. These flavorful patties are pan-fried to a golden brown and perfect for a quick appetizer or main dish, combining fresh shrimp with vibrant lemon and savory seasonings.
Ingredients
Scale
Shrimp Cakes
- 1 pound shrimp, peeled and deveined
- 1 cup breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup green onions, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Lemon Aioli
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Chop the shrimp: Finely chop the peeled and deveined shrimp into small pieces to create the base of the cakes.
- Mix ingredients: In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, chopped green onions, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix thoroughly until well combined.
- Form patties: Shape the shrimp mixture into evenly sized patties, about 4-6 patties depending on preferred size.
- Heat the skillet: Preheat a skillet over medium heat and add enough oil to coat the bottom for frying.
- Cook the patties: Place the patties into the hot skillet and cook for 4-5 minutes on each side or until golden brown and cooked through.
- Prepare lemon aioli: In a small bowl, mix mayonnaise with lemon juice until smooth to create a tangy aioli for serving.
- Serve: Plate the shrimp cakes and serve them warm alongside the lemon aioli for dipping.
Notes
- Use fresh or thawed shrimp for best flavor and texture.
- Adjust seasoning with salt and pepper according to taste.
- For crispier cakes, chill the patties 15 minutes before frying.
- Can be served as an appetizer or main course with a side salad.
- If desired, add a pinch of cayenne pepper for a spicy kick.
