Why You’ll Love This Recipe
These are the perfect combination of light, savory shrimp and a rich, zesty aioli. The shrimp cakes are made with a mixture of finely chopped shrimp, breadcrumbs, and herbs, then lightly fried to golden perfection. The lemon aioli, with its creamy texture and refreshing citrus tang, perfectly complements the shrimp cakes, bringing everything together. The dish is easy to make, yet elegant enough for special occasions. It’s a versatile recipe that can be enjoyed as an appetizer, a light dinner, or even as a part of a seafood platter.
Ingredients
For the Shrimp Cakes:
-
1 lb raw shrimp, peeled and deveined
-
1/2 cup breadcrumbs (preferably panko)
-
1/4 cup mayonnaise
-
1 egg
-
2 tablespoons fresh parsley, chopped
-
1 teaspoon Old Bay seasoning (optional)
-
1 tablespoon Dijon mustard
-
Salt and pepper to taste
-
2 tablespoons olive oil (for frying)
For the Lemon Aioli:
-
1/2 cup mayonnaise
-
1 tablespoon Dijon mustard
-
2 tablespoons lemon juice (freshly squeezed)
-
1 teaspoon lemon zest
-
1 small garlic clove, minced
-
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Shrimp Cakes:
-
Prepare the Shrimp: Finely chop the shrimp into small pieces, or pulse them in a food processor for a few seconds until they are finely chopped but not pureed.
-
Make the Mixture: In a large bowl, combine the chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Old Bay seasoning (if using), Dijon mustard, salt, and pepper. Mix until everything is well combined.
-
Form the Cakes: Use your hands to form the shrimp mixture into small patties, about 2-3 inches in diameter. You should get around 8 cakes depending on the size.
-
Cook the Shrimp Cakes: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the shrimp cakes to the pan. Cook for 3-4 minutes per side, or until they are golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
For the Lemon Aioli:
-
Make the Aioli: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, minced garlic, salt, and pepper until smooth and creamy.
-
Taste and Adjust: Taste the aioli and adjust the seasoning by adding more lemon juice or salt if needed. You can also add a bit more garlic if you prefer a stronger garlic flavor.
To Serve:
-
Serve the shrimp cakes warm with a generous dollop of the lemon aioli on the side. Garnish with extra chopped parsley or lemon wedges if desired.
Servings and Timing
-
Servings: 4 (approximately 2 shrimp cakes per person)
-
Preparation time: 15 minutes
-
Cooking time: 10 minutes
-
Total time: 25 minutes
Variations
-
Spicy Shrimp Cakes: Add some hot sauce or cayenne pepper to the shrimp mixture for a spicy kick.
-
Baked Shrimp Cakes: For a healthier version, bake the shrimp cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through.
-
Vegetarian Version: Replace the shrimp with mashed chickpeas or tofu for a vegetarian alternative. Add a bit of nutritional yeast for a cheesy flavor.
Storage/Reheating
-
Storage: Store any leftover shrimp cakes in an airtight container in the fridge for up to 2 days.
-
Freezing: You can freeze uncooked shrimp cakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or bag for up to 2 months. To cook from frozen, just fry them directly from the freezer.
-
Reheating: Reheat leftover shrimp cakes in a skillet over medium heat for 2-3 minutes per side or in the oven at 350°F (175°C) for about 8 minutes.
FAQs
1. Can I use cooked shrimp for these shrimp cakes?
It’s best to use raw shrimp for this recipe, as it will give the shrimp cakes a better texture. If using cooked shrimp, make sure to chop it finely and reduce the cooking time to avoid overcooking.
2. How do I know when the shrimp cakes are done cooking?
Shrimp cakes are done when they are golden brown on the outside and the internal temperature reaches 145°F (63°C). The shrimp should be opaque and firm.
3. Can I make these shrimp cakes ahead of time?
Yes, you can prepare the shrimp mixture ahead of time and store it in the refrigerator for up to 24 hours. Form the cakes just before cooking. You can also cook the shrimp cakes ahead of time and reheat them in the oven.
4. What can I serve with shrimp cakes?
Shrimp cakes go well with a variety of sides like a simple green salad, roasted vegetables, coleslaw, or even a side of rice or quinoa.
5. Can I make the lemon aioli without mustard?
Yes, you can omit the mustard if you prefer. You could also try substituting it with a little extra lemon juice or some yogurt for added creaminess.
6. Can I bake the shrimp cakes instead of frying them?
Yes, you can bake the shrimp cakes. Simply place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
7. Can I make these shrimp cakes gluten-free?
Yes, you can substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make these shrimp cakes gluten-free.
8. How can I make the aioli spicier?
To make the aioli spicier, add a dash of hot sauce, cayenne pepper, or finely minced jalapeños to the aioli mixture.
9. Can I freeze the shrimp cakes before cooking?
Yes, you can freeze the uncooked shrimp cakes. Place them on a baking sheet in a single layer, freeze them, and then store in an airtight container for up to 2 months. Fry them directly from frozen.
10. Can I use other seafood for the cakes?
Yes, you can substitute shrimp with other seafood like crab meat, scallops, or white fish. Just be sure to adjust the texture and flavors accordingly.
Conclusion
Shrimp Cakes with Lemon Aioli are a delicious and easy-to-make dish that combines the delicate flavor of shrimp with a tangy, creamy aioli. Whether served as an appetizer or a main course, these shrimp cakes are perfect for any seafood lover. The crispy golden crust, paired with the zesty lemon aioli, creates a refreshing and satisfying meal that is sure to become a favorite. Simple, flavorful, and elegant—this recipe is a keeper!
Shrimp Cakes with Lemon Aioli
These Shrimp Cakes with Lemon Aioli are a delicious and crispy seafood dish, perfect for a light lunch or dinner. Made with fresh shrimp, seasoned breadcrumbs, and a flavorful lemon aioli dipping sauce, these cakes are bursting with flavor. Serve them as an appetizer or main course for a refreshing and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10-12 shrimp cakes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup finely chopped green onions
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 egg, beaten
- 2 tablespoons olive oil (for frying)
- For the Lemon Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Make the Shrimp Cakes:
- In a food processor, pulse the shrimp until finely chopped but not pureed (leave some texture).
- In a large bowl, combine the chopped shrimp, breadcrumbs, green onions, mayonnaise, Dijon mustard, parsley, garlic powder, paprika, salt, and pepper. Stir until well combined.
- Add the beaten egg to the mixture and mix until the dough comes together. If the mixture is too wet, add a little more breadcrumbs.
- Form the mixture into small cakes, about 2-3 inches in diameter.
- Fry the Shrimp Cakes:
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the shrimp cakes in the skillet. Cook for about 3-4 minutes per side, or until golden brown and crispy.
- Remove the cakes from the skillet and drain them on paper towels.
- Make the Lemon Aioli:
- In a small bowl, combine mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir well until smooth.
- Taste and adjust seasoning as needed.
- Serve:
- Serve the shrimp cakes warm with the lemon aioli on the side for dipping.
Notes
- You can bake the shrimp cakes instead of frying them. Preheat the oven to 375°F (190°C) and bake the cakes on a parchment-lined baking sheet for 15-20 minutes, flipping halfway through.
- For extra flavor, add a pinch of cayenne pepper or hot sauce to the aioli for a spicy kick.
- These shrimp cakes pair beautifully with a light salad or over a bed of greens for a complete meal.
