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Shrimp Cakes with Lemon Aioli

Delicious Shrimp Cakes with Lemon Aioli for Coastal Bliss

These Shrimp Cakes with Lemon Aioli are a perfect blend of flavor and texture, evoking coastal vibes in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 cakes
Course: Dinner
Cuisine: Coastal
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Cakes
  • 1 pound Shrimp Peeled and finely chopped
  • 1 cup Panko Breadcrumbs Can substitute with regular breadcrumbs
  • 1/2 cup Mayonnaise Or Greek yogurt for a lighter version
  • 1 large Egg Essential for binding ingredients
  • 1/4 cup Fresh Parsley Can substitute for chives or dill
  • 1 tablespoon Dijon Mustard Adjust to taste
  • 1 tablespoon Lemon Juice Or lime juice as an alternative
  • 1 tablespoon Old Bay Seasoning Can replace with Cajun seasoning
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead
  • 1 tablespoon Olive Oil For frying
For the Aioli
  • 1/2 cup Mayonnaise Or yogurt for a healthier version
  • 1 tablespoon Lemon Juice Adjust based on preference
  • 1 teaspoon Lemon Zest Optional but recommended
  • 1 clove Minced Garlic Or garlic powder if fresh isn't available

Equipment

  • skillet
  • mixing bowl
  • spatula
  • food processor

Method
 

Preparation
  1. Chop the peeled shrimp into small pieces or pulse in a food processor until finely chopped.
  2. In a bowl with chopped shrimp, add panko breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, salt, and pepper. Mix thoroughly until combined.
  3. If the mixture is too wet, gradually add more panko breadcrumbs to reach a moldable consistency.
  4. Form the mixture into patties about 2–3 inches in diameter.
  5. In a skillet, heat enough olive oil to cover the bottom over medium heat until shimmering.
  6. Gently place the shrimp cakes in the skillet and fry for 3–4 minutes on each side until golden brown.
  7. In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper for the aioli.
  8. Transfer cooked shrimp cakes to a paper towel-lined plate to absorb excess oil and serve with lemon aioli.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Use fresh shrimp for best flavor. Ensure oil is hot enough for frying to achieve crispy texture.

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