Description
These shrimp cakes are crispy on the outside, tender and flavorful on the inside, served with a zesty lemon aioli for a fresh and satisfying seafood dish.
Ingredients
Units
Scale
- 1 lb raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying)
- For Lemon Aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
Instructions
- In a large bowl, mix chopped shrimp, breadcrumbs, mayonnaise, egg, green onions, garlic, lemon juice, Dijon mustard, salt, and pepper.
- Form the mixture into 8 small patties and place them on a plate. Chill for 15–20 minutes to help them firm up.
- While shrimp cakes chill, mix all lemon aioli ingredients in a small bowl. Refrigerate until ready to serve.
- Heat olive oil in a large skillet over medium heat.
- Cook shrimp cakes for 3–4 minutes per side or until golden brown and cooked through.
- Serve warm with lemon aioli on the side or drizzled over the top.
Notes
- Use fresh or thawed frozen shrimp for best results.
- Chilling the patties helps them hold together better during cooking.
- Serve with a side salad or in a sandwich for a full meal.
Nutrition
- Serving Size: 2 shrimp cakes with aioli
- Calories: 310
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 165mg