Description
Description These golden shrimp cakes pair crunchy exteriors with tender, savory interiors and a bright lemony aioli, perfect for weeknight dinners or as an impressive appetizer.
Ingredients
- 1 pound raw shrimp, peeled, deveined, and finely chopped
- 1/2 cup breadcrumbs or panko
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise (for the cake mixture)
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- For the lemon aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and black pepper to taste
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Instructions
- Pat the raw shrimp dry with paper towels and finely chop until the texture is coarse mince.
- In a large bowl, whisk the egg and stir in the mayonnaise and Dijon mustard until smooth.
- Add minced garlic, smoked paprika, cayenne (if using), salt, and black pepper. Stir in parsley and diced red bell pepper.
- Fold in the chopped shrimp and breadcrumbs. Mix until cohesive but not overly wet.
- Form the mixture into small patties, approximately 2.5–3 inches across.
- Cover and refrigerate the patties for about 10 minutes to help them hold together while frying.
- Heat olive oil in a heavy skillet over medium heat until shimmering.
- Fry the chilled shrimp cakes for 3–4 minutes per side until golden brown and cooked through.
- Transfer cooked cakes to a paper towel-lined plate to drain excess oil and let them rest for 2–3 minutes.
- While cakes are cooking, whisk together mayonnaise, minced garlic, lemon juice, lemon zest, and salt and pepper for the aioli.
- Serve warm with a dollop of lemon aioli and lemon wedges on the side.
Notes
- Notes
- For a lighter cake, use panko breadcrumbs and avoid overcrowding the pan while frying.