Shrimp Cakes with Lemon Aioli🍤
Ingredients📝
200g raw shrimp, peeled and deveined
1 cup panko breadcrumbs
1 large egg
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 green onions, finely chopped
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for frying
Lemon Aioli:
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
1 tablespoon chopped chives
Salt and pepper to taste
Instructions📍
1. Finely chop the raw shrimp into small chunks and add to a large bowl.
2. Add panko, egg, mayonnaise, Dijon mustard, green onions, garlic, parsley, lemon zest, lemon juice, salt, and pepper. Mix to combine.
3. Form into 8 even patties and chill for 10–15 minutes if needed.
4. Heat olive oil in a skillet over medium heat. Cook shrimp cakes for 3–4 minutes per side until golden and cooked through.
5. In a small bowl, combine all lemon aioli ingredients. Mix and refrigerate until ready to serve.
6. Serve shrimp cakes hot with lemon aioli on the side or underneath as a bed.
If you're a seafood enthusiast looking for a quick yet impressive appetizer, shrimp cakes paired with lemon aioli are a fantastic choice. I find that using fresh raw shrimp that’s finely chopped rather than processed gives the cakes a better texture and more pronounced shrimp flavor. Keeping the panko breadcrumbs light helps maintain a nice crispy exterior without weighing down the cakes. Adding Dijon mustard and lemon zest to the mixture adds a subtle tang that brightens the overall flavor. One tip I always follow is chilling the patties before frying. This step helps the cakes hold their shape and ensures even cooking. When frying, make sure your olive oil is hot, but not smoking — this prevents the cakes from becoming greasy and allows the outside to turn a beautiful golden brown. The lemon aioli really complements the shrimp cakes by enhancing their fresh, citrus notes. I like to prepare it in advance to let the flavors meld in the refrigerator. Including minced garlic and chopped chives adds depth and freshness to the aioli, making it more than just a simple mayo dip. From personal experience, serving these shrimp cakes as finger food at gatherings is always a hit; guests love dipping them into the creamy lemon aioli. They also make a lovely light lunch served alongside a fresh green salad. This recipe is versatile and can be customized with additional herbs, spices, or even a little heat from cayenne pepper if you’re feeling adventurous. Overall, this recipe balances convenience with gourmet taste, perfect for anyone wanting to inspire guests or enjoy a tasty seafood treat at home.