Shrimp Cakes Lemon Aioli Delight (Print Version)
# Ingredients:
→ Shrimp Cakes
01 -
1 lb shrimp, peeled, deveined, and roughly chopped
02 -
1/2 cup panko breadcrumbs
03 -
1/4 cup mayonnaise
04 -
1 egg
05 -
2 tablespoons fresh parsley, chopped
06 -
1 tablespoon Dijon mustard
07 -
1 tablespoon lemon zest
08 -
1/2 teaspoon Old Bay seasoning
09 -
Salt and pepper to taste
10 -
1 tablespoon olive oil for frying
→ Lemon Aioli
11 -
1/2 cup mayonnaise
12 -
1 tablespoon fresh lemon juice
13 -
1 teaspoon lemon zest
14 -
1 teaspoon garlic, minced
15 -
Salt and pepper to taste
# Instructions:
01 -
Roughly chop the shrimp into small bite-sized pieces. Combine the shrimp, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, lemon zest, Old Bay seasoning, salt, and pepper in a large mixing bowl. Gently mix until combined.
02 -
Divide the shrimp mixture into 4 equal portions and shape into round patties, about 1 inch thick.
03 -
Heat olive oil in a skillet over medium heat. Add the shrimp cakes and cook for 3-4 minutes on each side until golden brown and crispy.
04 -
In a small bowl, mix together the mayonnaise, lemon juice, lemon zest, and minced garlic until smooth. Add salt and pepper to taste.
05 -
Pair the shrimp cakes with the lemon aioli and garnish with optional fresh herbs or lemon wedges.
# Notes:
01 -
Chill the shrimp cakes in the fridge for 20 minutes before cooking if the patties feel too soft.
02 -
Serve with additional lemon wedges for an extra zesty finish.