Description
These Shrimp Cakes with Lemon Aioli are crispy, tender, and packed with fresh seafood flavor. Serve them as sliders, appetizers, or a main course with zesty lemon aioli. This easy shrimp cake recipe is perfect for weeknight dinners, seafood lovers, or meal prepping. Try this homemade seafood dish for a restaurant-style meal at home.
Ingredients
300g raw shrimp (peeled and deveined)
60g panko breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 green onions, chopped
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons oil for frying
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 small garlic clove, finely grated
Pinch of salt
Instructions
1. Chop shrimp into small chunks and pat dry to remove excess moisture.
2. In a large bowl, combine shrimp, panko, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, salt, and pepper. Mix until just combined.
3. Shape mixture into 6 to 8 medium-sized patties or 10 to 12 small ones.
4. (Optional) Chill patties in the fridge for 15 to 20 minutes to firm up.
5. Heat oil in a non-stick skillet over medium heat. Cook shrimp cakes for 3 to 4 minutes per side until golden brown and cooked through. Work in batches if needed.
6. In a small bowl, mix mayonnaise, lemon juice, zest, garlic, and salt to make the aioli. Refrigerate until ready to serve.
7. Serve shrimp cakes warm with a dollop of lemon aioli on the side or on top.
Notes
Keep shrimp slightly chunky for better texture.
Chilling the patties helps them stay intact when frying.
Double the aioli if you’re planning to use it as a dipping sauce for sides too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-fried
- Cuisine: American
Nutrition
- Serving Size: 2 shrimp cakes
- Calories: 310
- Sugar: 0.5g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.3g
- Protein: 17g
- Cholesterol: 145mg