Shrimp Cakes with Lemon Aioli
These succulent shrimp cakes are packed with fresh ingredients and served with a zesty lemon aioli, making them a flavorful and satisfying dish for any occasion.
Ingrédients
For the Shrimp Cakes
- 1 pound shrimp, peeled and deveined
- 1 cup breadcrumbs substitute gluten-free if needed
- 1/2 cup mayonnaise can substitute with Greek yogurt
- 1/4 cup green onions, chopped
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying (e.g., vegetable or olive oil)
For the Lemon Aioli
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice adjust to taste
Instructions
Preparation
- Start by gathering all your ingredients. Peel and devein the shrimp if you haven’t done so already.
- Chop the shrimp into small, uniform pieces.
- In a large bowl, mix the chopped shrimp, breadcrumbs, mayonnaise, green onions, lemon juice, Dijon mustard, garlic powder, salt, and pepper until well combined.
- Shape the mixture into patties, about 3 inches in diameter and 1 inch thick.
Cooking
- In a skillet over medium heat, add enough oil to cover the bottom of the pan.
- Once the oil is hot, carefully place the patties in the skillet without overcrowding and cook for about 4-5 minutes on each side until golden brown and crispy.
- Transfer the cooked shrimp cakes to a plate lined with paper towels to absorb excess oil.
Making Lemon Aioli
- Mix mayonnaise with 2 tablespoons of lemon juice in a small bowl for a zesty homemade aioli.
Serving
- Serve warm alongside the lemon aioli for dipping.
Notes
For a more delicate texture, consider adding a little cream cheese to the mixture. Mix gently to avoid dense cakes. Leftover shrimp cakes can be stored in an airtight container in the fridge for up to 3 days.