Description
Crispy Shrimp Cakes with Lemon Aioli are a delicious and flavorful appetizer featuring tender shrimp combined with fresh ingredients, formed into patties, and pan-fried to golden perfection. Served with a zesty lemon aioli, these shrimp cakes offer a perfect balance of crispy texture and bright citrus notes, ideal for an impressive starter or light meal.
Ingredients
Scale
Shrimp Cakes
- 1 lb raw shrimp, peeled and deveined
- 1 cup breadcrumbs
- 2 large eggs
- 3 green onions, finely chopped
- 2 tbsp lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Lemon Aioli
- ½ cup mayonnaise
- 1 garlic clove, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the shrimp: Chop the raw shrimp into small pieces, being careful not to over-process. This maintains a nice texture in the finished cakes.
- Mix the cake ingredients: In a large bowl, combine the chopped shrimp, breadcrumbs, eggs, finely chopped green onions, lemon juice, lemon zest, salt, and pepper. Mix thoroughly to evenly incorporate all ingredients.
- Form patties: Shape the mixture into shrimp cakes about 1 inch thick. This size ensures they cook evenly and hold their shape during frying.
- Cook the shrimp cakes: Heat olive oil in a skillet over medium heat. Fry the shrimp cakes for approximately 4 minutes per side, or until golden brown and crispy on the outside.
- Make the lemon aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and salt and pepper until smooth and creamy.
- Serve: Plate the crispy shrimp cakes and drizzle or serve alongside the lemon aioli as a dip. Enjoy immediately for the best flavor and texture.
Notes
- Ensure shrimp is chopped finely but not pureed to retain texture.
- Adjust seasoning in both the cakes and aioli to your taste.
- Use fresh lemon juice and zest for the best flavor.
- Serve immediately after frying to keep cakes crispy.
- Can be paired with a simple green salad or steamed vegetables for a fuller meal.
