Description
Delightful shrimp cakes with a crispy exterior served alongside a vibrant lemon aioli for a perfect balance of flavors.
Ingredients
- 1 lb shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon zest
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
- For the lemon aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic (minced)
- Salt and pepper to taste
Instructions
- Make the Shrimp Cakes: In a large bowl, combine the chopped shrimp, panko breadcrumbs, mayonnaise, egg, chopped parsley, Dijon mustard, lemon zest, Old Bay seasoning, salt, and pepper. Mix gently until well combined, maintaining the chunky texture of the shrimp. Form the mixture into small cakes, about 2-3 inches in diameter, and set aside.
- Cook the Shrimp Cakes: Heat the olive oil in a frying pan over medium heat. Place the shrimp cakes in the pan, ensuring you don’t overcrowd them. Fry for 3-4 minutes on each side until golden brown and cooked through.
- Make the Lemon Aioli: In a bowl, whisk together the 1/2 cup mayonnaise, lemon juice, additional lemon zest, minced garlic, salt, and pepper. Adjust seasoning to taste and serve alongside the shrimp cakes.
Notes
Refrigerating the cakes for 30 minutes before frying helps them hold their shape better. Use a non-stick frying pan for easier turning.