Shrimp Cakes with Lemon Aioli

Shrimp Cakes with Lemon Aioli

---

Shrimp Cakes with Lemon Aioli are a delightful treat that combines the fresh taste of seafood with zesty flavors. These little cakes are crispy on the outside, tender on the inside, and served with a creamy, vibrant aioli. Perfect for a family dinner, a casual gathering, or even as an appetizer, this dish is sure to impress anyone who takes a bite.

Why Make This Recipe

This recipe is not just delicious but also simple to prepare. It uses fresh ingredients that are easy to find, and the cooking process is straightforward. Plus, the combination of shrimp and lemon gives a refreshing taste that brightens up any meal. Making your own shrimp cakes allows you to customize the flavors to your liking, ensuring a dish that fits your palate perfectly.

How to Make Shrimp Cakes with Lemon Aioli

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup mayonnaise
• 2 green onions, finely chopped
• 2 tbsp parsley, finely chopped
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp olive oil (for frying)

For the Lemon Aioli:

• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt and pepper to taste

Directions:

1. Start by whisking together the aioli ingredients in a small bowl: mayonnaise, lemon juice, lemon zest, and minced garlic. Don’t forget to season it with a pinch of salt and pepper! Chill this creamy goodness until you’re ready to serve.
2. Time to prepare those shrimp cakes! In a food processor, pulse the peeled and deveined shrimp until they’re coarsely chopped. Make sure you don’t turn them into a paste; we want some texture!
3. Scoop the chopped shrimp into a mixing bowl. Add in the panko, egg, mayonnaise, green onions, parsley, Dijon mustard, minced garlic, Old Bay seasoning, salt, pepper, and lemon juice. Mix everything together until just combined.
4. Shape the mixture into 8 small patties. It’s a good idea to chill these in the fridge for about 15-20 minutes. This helps firm them up for frying.
5. Heat olive oil in a large skillet over medium heat, then fry the shrimp cakes in batches. Cook them for about 3-4 minutes on each side, until they’re golden brown and fully cooked through.
6. Serve these tasty cakes warm and don’t hold back on that lemon aioli!

Notes: If you want to enhance the flavor even more, consider adding some fresh herbs or spices to the mixture. For a healthier option, you can bake the shrimp cakes at 375°F (190°C) for about 25 minutes or until golden, flipping halfway. Store any leftover shrimp cakes in an airtight container in the fridge for up to 2 days. They make a great snack or quick meal option!

How to Serve Shrimp Cakes with Lemon Aioli

Shrimp cakes are best served warm and can be plated as a main dish or appetizer. Pair them with a fresh salad or some steamed vegetables for a complete meal. Drizzle the lemon aioli generously on top or serve it on the side for dipping.

How to Store Shrimp Cakes with Lemon Aioli

To keep your shrimp cakes fresh, store them in an airtight container in the refrigerator. They can last for up to 2 days. If you have leftover lemon aioli, store it in the fridge as well, covered tightly in a separate container.

Tips to Make Shrimp Cakes with Lemon Aioli

• Make sure not to over-process the shrimp; a coarse chop is ideal for texture.
• Chill the patties before frying to help them hold their shape.
• Adjust the seasoning and add spices to suit your taste.
• Consider baking instead of frying for a healthier option.

Variation

Feel free to add other ingredients for variation! You can include diced bell peppers, corn, or spices like cayenne for heat. If you’re not a fan of aioli, you can serve the shrimp cakes with a tangy tartar sauce instead.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw and drain them thoroughly before using.

2. Can I make the shrimp cakes ahead of time?
Absolutely! You can prepare the shrimp cake mixture and shape it into patties a day ahead, then keep them covered in the fridge until you’re ready to fry.

3. Can I freeze the shrimp cakes?
Yes, you can freeze uncooked shrimp cakes. Lay them out on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When ready to eat, cook them from frozen; add a few extra minutes to the cooking time.