Savory Shrimp Cakes with Zesty Lemon Aioli for Every Occasion

Delightful Shrimp Cakes with Lemon Aioli transform your dinner experience into a culinary treat, perfect as appetizers or light meals.

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Prep Time 20

Cook Time 8

Chilling Time 20

Total Time 48

Servings: 12 cakes

Course: Appetizers

Cuisine: Seafood

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shrimp Cakes

1 lb Fresh shrimp Peeled
1 cup Panko breadcrumbs For extra crispiness
1 large Egg Beaten; can substitute with a flax egg
2 stalks Green onions Sliced
2 cloves Garlic Minced
1 tbsp Mustard Dijon preferred
1 tbsp Lemon zest
to taste Salt
to taste Pepper

For the Lemon Aioli

1/2 cup Mayonnaise Can substitute with Greek yogurt
2 tbsp Lemon juice Freshly squeezed preferred

For Cooking

2 tbsp Olive oil For frying

Equipment

Mixing Bowl
skillet
Parchment Paper
whisk

Method

Preparation

Coarsely chop fresh shrimp and combine with breadcrumbs, beaten egg, green onions, garlic, mustard, lemon zest, salt, and pepper. Refrigerate for 15-20 minutes.
Shape mixture into small cakes about 2 inches in diameter, yielding 12-16 patties. Place on a parchment-lined plate.
In a small bowl, whisk together mayonnaise, lemon juice, salt, and pepper until smooth. Refrigerate to allow flavors to meld.
Heat olive oil in a skillet over medium heat. Fry shrimp cakes for 3-4 minutes on each side until golden brown.
Remove from skillet and drain on paper towels. Serve warm with lemon aioli.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Allow shrimp mixture to chill for better flavor and shape. Avoid overcrowding the skillet for best frying results.

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