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
Scale
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
