Crispy Shrimp Cakes with Lemon Aioli
Delightful crispy shrimp cakes served with a zesty lemon aioli, perfect as an appetizer or main course.
Ingrédients
For the Shrimp Cakes
- 1 pound shrimp, peeled and deveined
- 1 cup breadcrumbs Use gluten-free if needed.
- 1/2 cup green onions, chopped
- 1/4 cup mayonnaise
- 1 large egg Can substitute with a flax egg for vegan.
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
For the Lemon Aioli
- 1/2 cup mayonnaise Use plant-based for vegan.
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients. Chop the shrimp into small pieces.
- In a large mixing bowl, combine chopped shrimp, breadcrumbs, green onions, and mayonnaise.
- Add the egg, Dijon mustard, garlic powder, paprika, salt, and pepper. Mix until thoroughly combined.
Forming the Patties
- Take a handful of the mixture and form it into patties.
- Refrigerate the formed patties for about 30 minutes.
Cooking
- Heat oil in a skillet over medium heat, ensuring there is enough to allow the cakes to fry.
- Carefully place the patties into the hot oil and fry for about 4-5 minutes on each side until golden brown.
Preparing the Aioli
- In a small bowl, mix mayonnaise with lemon juice, minced garlic, salt, and pepper. Stir until combined.
Serving
- Remove cooked shrimp cakes from skillet and drain on paper towels.
- Serve warm with a generous dollop of lemon aioli.
Notes
For extra flavor, add herbs to the mixture or enhance aioli with cayenne pepper.