Shrimp Cakes With Lemon Aioli

Shrimp Cakes with Lemon Aioli

These delicious shrimp cakes are packed with flavor and perfect with a cooling lemon aioli for dipping.

Ingredients:

• For the Shrimp Cakes:
  • 1 pound large shrimp, peeled and deveined
  • 1 cup panko breadcrumbs
  • 1 large egg, beaten
  • 1/2 cup mayonnaise
  • 1 lemon, zested (about 1 tablespoon)
  • 1/4 cup chopped fresh herbs (such as parsley, chives, or dill)
  • 1/2 teaspoon Old Bay seasoning (or paprika and cayenne pepper to taste)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying
• For the Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1/4 teaspoon dried dill
  • Pinch of salt
  • Pinch of freshly ground black pepper

Cooking Guide:

1. Make the Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon juice, garlic, dill, salt, and pepper. Set aside in the refrigerator.
2. Prepare the Shrimp Cakes: In a food processor, pulse the shrimp a few times until coarsely chopped. Be careful not to over-process, or the shrimp will become mushy.
3. In a large bowl, combine the chopped shrimp, panko breadcrumbs, beaten egg, mayonnaise, lemon zest, chopped herbs, Old Bay seasoning (or paprika and cayenne pepper), salt, and pepper. Mix gently until just combined.
4. Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan.
5. Form the shrimp mixture into patties about 2-3 inches in diameter and 1/2 inch thick.
6. Gently place the shrimp cakes in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through.
7. Drain the shrimp cakes on paper towels to remove excess oil.
8. Serve hot with lemon aioli for dipping.

Tips:

• For a richer flavor, you can use jumbo shrimp instead of large shrimp.
• If you don’t have panko breadcrumbs, you can use regular breadcrumbs, but the texture won’t be as light and airy. To make your own panko breadcrumbs, tear slices of bread into pieces and pulse them in a food processor until coarsely ground. Spread the breadcrumbs on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until golden brown.
• Don’t overcrowd the pan when cooking the shrimp cakes. This will help them to cook evenly and prevent them from sticking together.
• You can also bake the shrimp cakes instead of frying them. Preheat oven to 400°F and bake for 12-15 minutes, or until golden brown and cooked through.
• Leftover shrimp cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or oven until warmed through.