Description
Golden, crispy, and bursting with flavor, these Shrimp Cakes with Lemon Aioli are a quick dinner idea that feels restaurant-worthy.
Ingredients
Scale
- 8 oz raw shrimp, peeled and deveined
- 1/2 cup breadcrumbs (panko preferred)
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons fresh parsley, chopped
- 2 green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil, for frying
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1 tablespoon fresh herbs (parsley or dill), chopped
- Salt and pepper to taste
Instructions
- Roughly chop the shrimp into small chunks, leaving some slightly larger for texture.
- In a mixing bowl, combine chopped shrimp, breadcrumbs, egg, mayo, parsley, green onions, garlic, lemon zest, salt, and pepper. Mix gently.
- Form the mixture into small patties, about 2–3 inches wide.
- Place patties on a plate or tray and refrigerate for 30 minutes to firm up.
- While patties chill, mix all the lemon aioli ingredients in a bowl and refrigerate.
- Heat oil in a skillet over medium heat. Cook the shrimp cakes in batches for 3–4 minutes per side until golden brown and cooked through.
- Serve hot shrimp cakes with a generous dollop of lemon aioli and garnish with extra herbs or green onions.
Notes
- This recipe is ideal for weeknights, weekend gatherings, or when you’re craving seafood.
- Light, satisfying, and packed with protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
Keywords: Shrimp Cakes, Lemon Aioli, Seafood, Quick Dinner