If you’re looking for a dish that tastes like a sunshine-soaked beach vacation and is just as easy to put together as it is impressive to serve, you have to try Panko-Crusted Shrimp Cakes with Two-Citrus Aioli. These crispy, golden shrimp cakes are studded with fresh herbs and a hint of lemon, then served alongside a bright, zesty aioli that features both orange and lemon for a fresh, tangy kick. Whether you serve them as an appetizer, a light dinner, or the star of your next gathering, this is the kind of recipe you’ll find yourself craving again and again!
Ingredients You’ll Need
The beauty of Panko-Crusted Shrimp Cakes with Two-Citrus Aioli is how every ingredient truly shines. There’s nothing complicated here—just thoughtfully chosen elements that contribute crunch, creamy richness, citrus zing, and savory depth in every single bite.
- Raw shrimp (1 pound, peeled/deveined): The star of the show, providing sweet, briny flavor and tender texture.
- Egg (1 large): Binds everything together for perfectly formed cakes that won’t fall apart.
- Mayonnaise (⅓ cup for cakes, ½ cup for aioli): Adds moisture and a luxurious mouthfeel to both the cakes and the citrusy dipping sauce.
- Dijon mustard (1 tablespoon): Brings some mild tang and a hint of sharpness.
- Lemon zest (2 teaspoons for cakes, 1 teaspoon for aioli): Offers fresh, aromatic citrus notes.
- Lemon juice (1 tablespoon for cakes, 1 tablespoon for aioli): Brightens up the flavors and balances out the richness.
- Orange juice (1 tablespoon, for aioli): Adds a gentle sweetness and extra citrus depth to the aioli.
- Orange zest (1 teaspoon, for aioli): Lends fragrant, floral citrus to the dipping sauce.
- Fresh parsley (1 tablespoon, chopped): A pop of color and freshness in every bite.
- Green onion (1, finely chopped): Offers mild onion flavor and loads of crunch.
- Garlic (2 cloves, divided): One goes into the cakes, one is finely grated for the aioli, for savory depth and zip.
- Salt and pepper: Essential seasoning! Don’t leave them out.
- Panko breadcrumbs (1 cup plus extra for coating): These Japanese-style breadcrumbs deliver a shattering, extra-crunchy crust.
- Olive oil (2 tablespoons, for frying): Just enough to create a beautifully golden crust around each cake.
How to Make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli
Step 1: Mix the Shrimp Cake Ingredients
Start by grabbing a large bowl and combining the finely chopped shrimp, egg, mayonnaise, Dijon mustard, lemon zest, lemon juice, parsley, green onion, minced garlic, salt, and pepper. Give everything a gentle stir until the mixture looks evenly combined. Next, fold in the panko breadcrumbs—these will help soak up any extra moisture and make the cakes stick together while also keeping the texture delightfully light and airy.
Step 2: Shape and Chill the Patties
Once your mixture is ready, use your hands or a spoon to scoot out portions and shape them into 8 even, plump patties. For that irresistible crunch, gently roll each patty in extra panko breadcrumbs, making sure they’re evenly coated. Place them on a baking sheet or tray, pop them in the fridge, and let them chill for at least 15–20 minutes. This step helps them firm up, so you’ll get a beautiful golden cake that doesn’t fall apart in the pan.
Step 3: Whip Up the Two-Citrus Aioli
While the cakes are chilling, it’s time to make the bright and creamy two-citrus aioli that perfectly complements the shrimp. In a small bowl, whisk together the mayonnaise, orange juice, lemon juice, orange zest, lemon zest, finely grated garlic, and a seasoning of salt and pepper. The dual citrus gives this aioli an extraordinary dimension—sweet, tangy, and incredibly refreshing. Stash it in the fridge until you’re ready to serve.
Step 4: Pan-Fry the Shrimp Cakes
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add your shrimp cakes. Let them sizzle and cook for about 3–4 minutes per side, or until each cake is deeply golden and cooked through. Work in batches if needed to keep the pan from crowding. Drain them briefly on paper towels, if you like, for extra crunch.
Step 5: Serve with Two-Citrus Aioli
Now the fun part—serving up your irresistible Panko-Crusted Shrimp Cakes with Two-Citrus Aioli! Spoon or dollop that zesty aioli generously over the top, or serve it on the side for dipping. A few lemon wedges on the plate never hurt for a final hit of brightness.
How to Serve Panko-Crusted Shrimp Cakes with Two-Citrus Aioli
Garnishes
For a knockout presentation, scatter fresh chopped parsley or chives over the top of your shrimp cakes. Thinly sliced green onions or extra zest will also add a vivid pop of color and freshness. A sprinkling of flaky sea salt just before serving adds a little sparkle and brings out the flavors beautifully.
Side Dishes
Panko-Crusted Shrimp Cakes with Two-Citrus Aioli make an especially festive meal with a light side salad of arugula or mixed greens tossed in a citrus vinaigrette. For heartier fare, try them with roasted potato wedges or crisp sweet potato fries. They’re delicious nestled in soft slider buns too, dressed with slaw for a seafood take on sandwiches.
Creative Ways to Present
These shrimp cakes are stunning when served as bite-size appetizers at parties—just make smaller patties, set them on fresh lettuce leaves, and pipe a little aioli on top. Or, stack two cakes on a toasted brioche bun for an unforgettable shrimp burger, finished with extra aioli and a handful of crunchy cabbage for texture.
Make Ahead and Storage
Storing Leftovers
Leftover Panko-Crusted Shrimp Cakes with Two-Citrus Aioli keep best when stored in an airtight container in the refrigerator. They retain their texture for up to two days—just make sure to keep the aioli separate until serving, so the cakes stay crisp.
Freezing
You can easily freeze the uncooked shrimp cakes for up to a month. Lay them out on a baking sheet to freeze solid first, then transfer to a freezer bag. Thaw overnight in the refrigerator before pan-frying. Cooked cakes can also be frozen, but reheat gently so they don’t dry out.
Reheating
To restore their signature crunch, reheat the shrimp cakes in a hot oven (about 375°F) for 8–10 minutes, or until warmed through. Skip the microwave if possible, as it can make the coating soggy. The aioli should be served chilled, so just pull it from the fridge when you’re ready to enjoy.
FAQs
Can I use pre-cooked or frozen shrimp?
Raw, peeled shrimp are best for this recipe because they bind together and provide juiciness, but you can use thawed, raw frozen shrimp as long as you dry them very well before chopping. Avoid pre-cooked shrimp, as they won’t give the cakes the right texture.
Is there a way to make these gluten-free?
Absolutely! Swap the panko breadcrumbs for your favorite gluten-free breadcrumbs—the cakes will still turn out crispy and delicious, and the two-citrus aioli pairs beautifully no matter what.
Can I bake the shrimp cakes instead of frying?
Yes! For a lighter twist, bake the chilled patties on a parchment-lined baking sheet at 400°F for 12–15 minutes, flipping them halfway through. You’ll still get a satisfying golden crust, especially if you mist or brush them lightly with oil before baking.
What else can I do with the two-citrus aioli?
This aioli is a real multitasker—try it as a dip for roasted or grilled veggies, slather it on burgers or sandwiches, or serve it alongside homemade fries. The bright flavors work with so much more than just shrimp!
How far ahead can I make Panko-Crusted Shrimp Cakes with Two-Citrus Aioli?
You can prep the shrimp cakes up to 24 hours in advance and keep them chilled in the refrigerator until ready to cook. The two-citrus aioli also keeps well covered in the fridge for up to three days, making this a dream recipe for entertaining or meal prepping.
Final Thoughts
I can’t wait for you to try these Panko-Crusted Shrimp Cakes with Two-Citrus Aioli—they’re every bit as flavorful, crisp, and satisfying as they look. Whether you’re hosting friends or just making dinner for yourself, this recipe is guaranteed to become a new favorite at your table. Dive in, have fun with the garnishes, and let the zesty citrus flavors brighten your meal!
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Panko-Crusted Shrimp Cakes with Two-Citrus Aioli Recipe
- Total Time: 28 minutes (plus chilling time)
- Yield: 8 shrimp cakes 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these crispy Panko-Crusted Shrimp Cakes served with a zesty Two-Citrus Aioli. Perfect for a flavorful appetizer or a light main course.
Ingredients
For the shrimp cakes:
- 1 pound raw shrimp, peeled and deveined, finely chopped
- 1 large egg
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 green onion, finely chopped
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumbs (plus more for coating)
- 2 tablespoons olive oil (for frying)
For the two-citrus aioli:
- ½ cup mayonnaise
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 1 garlic clove, finely grated
- Salt and pepper to taste
Instructions
- Prepare the shrimp cakes: In a large bowl, combine shrimp, egg, mayonnaise, mustard, lemon zest, lemon juice, parsley, green onion, garlic, salt, and pepper. Stir in panko until mixture holds together. Shape into patties, coat with panko, refrigerate for 15–20 minutes.
- Make the aioli: Whisk together all aioli ingredients, refrigerate.
- Cook the shrimp cakes: Heat oil in a skillet, cook cakes 3–4 minutes per side until golden. Serve warm with aioli.
Notes
- You can make the shrimp cakes ahead and refrigerate for up to 24 hours before cooking.
- For a lighter version, bake at 400°F for 12–15 minutes, flipping halfway through.
- The aioli can also double as a dip for veggies or fries.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Appetizer, Main Course
- Method: Stovetop, Pan-Frying
- Cuisine: American, Coastal
Nutrition
- Serving Size: 1 shrimp cake with aioli
- Calories: 210
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 110 mg
