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–+ servings
Shrimp Cakes with Lemon Aioli

Crispy Shrimp Cakes with Lemon Aioli for a Fresh Twist

Delight in crispy shrimp cakes with lemon aioli, a perfect blend of flavors and textures for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 cakes
Course: Appetizers
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 lb Fresh or frozen shrimp Thawed and chopped
  • 1 cup Breadcrumbs Use traditional or gluten-free
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt
  • 2 clove Garlic Minced
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 1 large Egg Can substitute with a flax egg for vegan option
  • to taste Spices (Old Bay, salt, pepper)
  • for frying 2 Oil Neutral oil like canola or vegetable
For the Lemon Aioli
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt
  • 1 tbsp Lemon juice
  • 1 tbsp Lemon zest

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Food Processor
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Shrimp Cake Preparation
  1. Finely chop the shrimp or pulse in a food processor until coarsely ground.
  2. Combine chopped shrimp with breadcrumbs, mayonnaise, minced garlic, lemon zest, lemon juice, and spices.
  3. Shape the mixture into patties, about one inch thick.
  4. Heat oil in a skillet over medium heat until shimmering.
  5. Fry the patties in batches for 3-4 minutes on each side until golden brown.
Lemon Aioli Preparation
  1. Whisk together mayonnaise, lemon juice, and lemon zest in a bowl until smooth.
  2. Adjust seasoning with salt as desired.
Serving
  1. Transfer shrimp cakes to a paper towel-lined plate and serve warm with lemon aioli.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 12gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Chill shrimp cakes for at least 30 minutes before frying to allow flavors to meld. Store leftovers in an airtight container for up to 3 days.

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