Description
These crispy shrimp cakes are packed with juicy shrimp, herbs, and seasonings, then pan-fried to golden perfection. Paired with a zesty homemade lemon aioli, they make the perfect appetizer or light meal. Quick to whip up and full of flavor, these are a hit at any table!
Ingredients
For the Shrimp Cakes:
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1 lb raw shrimp, peeled and deveined
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1/2 cup panko breadcrumbs
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1 large egg
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1/4 cup mayonnaise
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2 green onions, finely chopped
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2 tbsp parsley, finely chopped
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1 tbsp Dijon mustard
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1 garlic clove, minced
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1 tsp Old Bay seasoning (or paprika + celery salt blend)
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp lemon juice
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2 tbsp olive oil (for frying)
For the Lemon Aioli:
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1/2 cup mayonnaise
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1 tbsp lemon juice
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1 tsp lemon zest
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1 garlic clove, minced
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Salt and pepper to taste
Instructions
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Make the lemon aioli: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, and garlic. Season with salt and pepper. Chill until ready to serve.
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Prepare the shrimp cakes: Pulse the shrimp in a food processor until coarsely chopped. Do not over-process.
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Transfer the shrimp to a mixing bowl. Add panko, egg, mayonnaise, green onions, parsley, Dijon mustard, garlic, Old Bay seasoning, salt, pepper, and lemon juice. Mix until just combined.
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Shape the mixture into 8 small patties. Chill in the fridge for 15–20 minutes to firm up.
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Heat olive oil in a large skillet over medium heat. Fry the shrimp cakes in batches, about 3–4 minutes per side, until golden brown and cooked through.
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Serve warm with a generous spoonful of lemon aioli.
Notes
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You can use frozen shrimp—just thaw and pat dry before chopping.
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For a gluten-free version, substitute gluten-free breadcrumbs.
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These also work great in a slider bun or over a salad.